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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.


9 comments

goodfather says:

OK, THIS I can make. I know I can get Yukon Gold potatoes. I’ve got butter by the bucket. Salt? Check. Pepper? Got a grinder and everything. Garlic powder? Oh yeah. We like our potatoes crispy, so I might try the all-oil option. On the other hand, I love butter too :D.

Thanks for the recipe! I think my quarantine from the kitchen from my last effort is almost over ;).

goodfathers last blog post..Boo!

I am looking forward to trying this out on one of my carb cheating day…..oh I think I feel one comin’ on now! I’ll do the Goodfather diet that day. :-)
And I am sooooooo looking forward to those Thanksgiving recipes. Lookin’ to shake things up a bit this year.

Happy Holly says:

OMG I can still eat these!!! Yay! This is my favorite breakfast dish.

How’s my friend Jan?? :) This sounds yummy! I think you should post a really complex recipe and just rave and rave about it. Then we can all sit back and watch Goodfather try to make it at Walmart! Ha! Wouldn’t that be amusing? PS I love you Goodfather if you’re reading this!

tricia says:

Dear Insomnia,
Please take your dirty, rotten clutches off our friend Jan. She is a busy woman and needs her rest. Plus, if you don’t leave here alone, I’m quite positive she’ll keep posting recipes that will make me fatter.

tricias last blog post..Seeking an Education

[...] then watched Mel Brook’s The Producers with The Young One while I made brunch (eggs, bacon, butter fried potatoes and southwestern spoon bread; you know our arteries just love us, yes they do).  That’s what [...]

Amy says:

Ok, I tried these and, while they taste yummy, they turned to mush instead of brown and crispy. What did I do wrong?

Jan says:

Amy, I’m not sure – did you use Yukon golds? How long did you parboil them? Was the fat good and hot?

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