A platter of skillet-fried potatoes goes well with omelettes and many other dishes. If thinly sliced, these potatoes will be tender and crisp brown in about 20 minutes.
Photo by Sue Ade/Morris News Ser
2 tablespoons unsalted
2 tablespoons vegetable oil
2 medium or one large
baking potato, sliced
very thin (potatoes may
be peeled or unpeeled)
Salt and fresh ground pepper
In a 10-inch skillet, over medium heat, melt 1 tablespoon butter in the oil. In it, arrange half the potato slices, overlapping slices to completely cover bottom of skillet. Sprinkle with salt and pepper.
Arrange remaining potatoes on top and dot with remaining butter. Cover and cook for 8-10 minutes, or until bottom is lightly browned. With a pancake turner, carefully turn potatoes over, taking care not to break potatoes apart. Lower heat slightly and continue to cook potatoes, uncovered, for 8-10 minutes longer, or until underside is browned.
Invert potatoes onto serving platter and sprinkle top lightly with paprika. Cut into wedges to serve. Makes 2 servings.
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