Monday, February 7, 2011

Skillet Potatoes

Potatoes are a classic all american staple in houses all across the country. They're inexpensive and you can make so many things with them. From tater tots, to oven french fries, salad and of course mashed, potatoes are one of the easiest things to work with. Lately my husband has been wanting skillet potatoes. They are nice and crispy on the outside, and soft on the inside. It makes a great side dish for all sorts of things. I love it along side meat loaf or grilled chicken, or even in the morning with some eggs. It's a low maintenance  dish too, all it needs is some stirring every once in a while, so your focus can be on another part of the meal that might need more attention.

What You Need:

3 large russet potatoes
3 cloves of garlic

What To Do:

In a cast iron skillet, heat enough oil to just cover the bottom over high heat. Peel the potatoes and cut into small bite sized pieces, Once the oil is hot, carefully add the potatoes and try to get them in a single layer, but don't worry if you can't. Let them sit for a few minutes so they get golden brown before giving them a stir. Turn the heat down to medium and continue to cook them, stirring occasionally so that they get golden on each side. It will take any where from 20 to 30 minutes to cook the potatoes through depending on the size you've cut them. During the last minute of cooking, season with salt and pepper and stir in the garlic.

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