Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 pound red potatoes, cooked (just use the microwave and don’t forget to poke holes) 2 Tablespoons olive oil Salt to taste DIRECTIONS Cut cooked and slightly cooled potatoes into bite sized pieces. Heat 12 inch cast iron skillet over medium-low heat and add oil. When oil starts to shimmer, add potatoes, stir to coat with oil and spread to one layer. Cook undisturbed for two minutes and turn with spatula. Cook two more minutes and turn again. Repeat until potatoes are browned, about 20-30 minutes. Add salt if desired. Serve hot. Cover room temperature leftovers and store in refrigerator. VARIATION In a separate pan, sauté shallot, leek or onion until caramelized and mix with cooked potatoes before serving. Copyright © 2015 Stefanie Samara Hamblen |
