Potato Time!

The first thing I learned to cook was hashbrowns.   McCains or no name, didnt really matter.  It was easy, filling and easy to experiment with seasoning.  These days, I cut my own hashbrowns from whole russets or whatever is on hand.  These potatoes are good with breakfast but can be time consuming so its best to leave them for a more elaborate dinner or a weekend breakfast.  Floury potatoes work best but other types work fine.

 

When making this recipe, your key skills should be consistent sizing of the potatoes, and making sure that you stir often enough (situational awareness).

Adrian Potatoes

 

Potatoes
HSP Oil
Salt

Seasoning mix (see below)

Cut potatoes into1-2 inch cubes, enough to cover the bottom of a large fry pan in a single layer. Pour 1/4 inch oil into the pan. Salt the potatoes, this will help them to crisp up later.  Fry for 30 mins on LOW stirring occasionally (you can hold the dish at this point indefinitely by removing from heat, just warm it back up before continuing), then crisp on med high.

Drain, then transfer to a small bowl to toss with spices.  I use a mix of seasoning salt, garlic salt and Clubhouse Garlic Plus, but Mrs. Dash is also good, even a splash of lemon juice but that might take the crisp off if you use too much.

Serve immediately.

The above recipe is super unhealthy so heres an alternative for you. 

Kinda Healthy Potatoes

Preheat an oven to 375.  Cut up the potatoes to any size as long as pieces are consistent and drop them in boiling water.  Bring back up to boil then simmer on med low until fork tender (time depends on size of cubes). Lightly coat with a mixture of season salt and oil, bake at 375 for 10 mins, shaking the pan 2-3 times.

Transfer to small bowl and toss with seasoning as above.

Patatas Bravas

If you want to get really fancy, turn them into Patatas Bravas, a spanish tapas classic.  Sautee shallots, garlic, onion, tomato, on med.  Season with paprika or pimenton, and something with heat, (cayenne, chili flakes, franks red hot, tobasco... it doesn't really matter).  Blend the whole mixture with either an immersion blender or food processor then put the sauce back on the heat to thicken it to taste with a bit of corn starch dissolved in COLD water.  Spoon the sauce over the potatoes and garnish with fresh chopped parsley.

Optionally serve with mild aioli.

...I'll eventually get to the point where I attach appropriate pictures to my posts.