Saturday, April 17, 2010

MFoM & Potatoes.

I got a few requests for the potatoes I pictured on the last post. But before I divulge the recipe, you have to sit through a slide show of the dog. (complete with commentary!)

The Many Faces of Mauve
"Hi Hi Hi Hi Hi are you going to play with me?"
"Seriously? More of this camera thing?"
"Is that food?!?!!!!?!"
"Wait, I wasnt ready yet!"
"Ok, Are we done yet?"
"I'm hungry."

And now for potatoes! They're so easy, you'll wonder why exactly you just endured about a dozen pictures of Mauve. And they're so yummy. Good for breakfast. Good for dinner. I'm gonna go out on a limb and say it's one of Jordan's favorite side dishes (along with mac & cheese, fried okra, french fries, corn, green beans, asparagus, baked potatoes and just about any other side dish out there). For the two of us, I dice up 2 small/medium sized potatoes. Leave the skin on, it's pretty tasty, just make sure you wash your taters. In a skillet, heat up some olive oil and a pat (or 2...) of butter. While the oil is warming, season your taters with fresh pepper, Lawry's and whatever else suits your fancy. Yesterday, I added some Tony Cachere's. I find this easier than trying to season while cooking (mostly because on more than one occasion, I overdid it on the salt). Slide the taters in the skillet and toss them around to coat with oil & butter. I didnt say this was a low fat recipe. Let it sizzle away at around medium-high heat, stirring occasionally. Cook to your liking. I like having some crunchy bits mixed in here and there. Last night, they cooked about 12-15ish minutes?

So lets review: Dice, season, cook, serve.

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