Live Real. Eat Real.

Butter Fried Potatoes

I was going to write an amusing post about my site statistics – perhaps I’ll include it with the Friday Randomness – but the insomnia still has me firmly in its grip and after about 1 1/2 hours of sleep last night, I’m too damn tired to put coherent thoughts together, much less amusing ones.  Fortunately, I could cook in my sleep if I had to and I vaguely remember someone asking for my butter fried potatoes recipe when I mentioned it the other day.  So, here it is.

It’s not as bad as it sounds, either.  Honestly.  It’s certainly better for you – to say nothing of better tasting – than, say, a large order of McDonald’s fries.  And there’s the benefit that they are simple to make, if you don’t mind an extra step.

Thursday I will begin my Thanksgiving recipe series.  Every Thursday between now and Thanksgiving I will post one – sometimes two – of my Turkey Day recipes.  After Thanksgiving, I’ll post my other holiday recipes, through the new year.  I will also be asking for your favorite holiday recipes, so get them ready – the Holiday Recipe Exchange is about to begin.

A note about this recipe: you can make it marginally healthier by substuting half the butter with olive or canola oils – you can make it vegan by using vegetable oils alone (I simply love the taste of butter).  In fact, the higher smoking temperatures of those oils will allow you to cook the potatoes at a higher temperature, resulting in lighter, crispier potatoes.  If you really want to live dangerously, fry these puppies in lard.  Oh.  My.  Goodness.

Butter Fried Potatoes

serves 3 – 4

2 pounds Yukon Gold potatoes, peeled and cut into 2″ cubes (about 4 cups)

2 tablespoons butter

salt, pepper and garlic powder, to taste

Toss the peeled and cubed potatoes into a large pot of boiling water and cook until just fork-tender, about 5 – 7 minutes.  Drain in a colander and rinse with cold water until completely cool.

Note:  For the best results, do not skip the previous step.

Melt the butter in a medium skillet until it begins to foam.  Add the potatoes, season with the salt, pepper and garlic powder, and cook, stirring frequently, until they are crisp and brown, about 7 – 10 minutes.

Serve immediately.





From the blog



Archives