I have some catching up to do. Since the last time I blogged, I’ve done a lot more cooking. So let’s get started. Pan fried potatoes is a dish that is served as a side or a main course. Start with firm white potatoes. You don’t want to use a soft potato. That is a likely indicator that vegetable is old and on the verge of spoiling.
Wash thoroughly to remove all dirt. I like russets because they are firmer and hold well when cooking. Yukon Gold or red potatoes might mash on you. Anyhow, once washed, dry them before slicing or dicing. Use whatever cut fits the fancy. Heat oil in a cast iron or any heavy bottom type skillet. Add seasoned potatoes and leave alone. Let a crust develop before turning. Continue to do this until done. The pan frying is seasoned with salt, black pepper, onion powder, and garlic powder.
To make more of a meal add fresh onions, cut kielbasa or spicy chorizo.