Saturday, January 1, 2011
Crispy Skillet Potatoes
Happy New Year loves. May 2011 bring you all nothing but happiness!
I'm in love. Hopelessly, undyingly, in love with these potatoes. Now now, I see you. YES YOU! You're scratching your head, curling up your lips, and going "Um. Get a grip woman. It's potatoes. Show me chocolate and I'll buy that you're in love..." But I'm telling you- these are BETTER than chocolate. Ok, now I'm going nuts- nothing is better than chocolate- but these are pretty stinkin' close.
You see, I'm a big fan of french fries. How 'bout you? LOVE those crispy fried, horrible for you potatoes? Yes, me too. But I don't love clogging my arteries often, so I needed to find a way to achieve that love for crispy potatoes without throwing them in a deep frier. And I did- I did! Oh how I did.
The key to this is recipe is a non-stick skillet. It's essential. Without it, this just won't work. You need the nonstick to allow for them to cook for so long with so little oil. If you use a stainless steel skillet you'd need far more oil, and that would defeat the purpose. So get out your trusty nonstick skillet, grab some spuds, and get moving! You can't go another week without these.
Source: Stephanie Cooks Original
2 medium red skin potatoes
2 tsp. olive oil
1/8 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
Pepper to taste
1- Scrub your potatoes clean. Dice into small, even pieces.
2- Place in a pot, cover just to the top of the potatoes with water. Bring to a boil. Cook until fork tender, about ten minutes.
3- Drain and set aside.
4- In a nonstick skillet heat the oil.
5- Add the potatoes and the seasonings, toss to coat, and then leave them alone for 5-7 minutes over medium heat. Do not flip or stir.
6- Flip the potatoes and allow them to sit another 5-7 minutes.
7- Check that all sides are golden and crisp. If not, continue allowing the potatoes to sit in the oil over the heat until golden and crisp.