May 3, 2012

rustic fried potatoes


I gave final exams on Tuesday, and now I've got nothing left but grading them and turning in final grades.  I'm getting through the tests, slowly but surely.  (I'm hoping to be done by the end of the day today...yay!!)

At this crazy point in the semester, life calls for quick, fail-safe foods.  Like potatoes.  I don't think I've ever had a bad potato in my life. 



As I was grading yesterday (while watching TV, of course) I saw a similar recipe on The Chew.  They looked so easy, so black and white, so simple that my grade-fried self couldn't stand it.  So, we may have had these potatoes for dinner.

Tomorrow, I'll be back to my time-consuming recipes with yeast and lots of spice.  Today, though, is another rustic fried potato kind of day.

Rustic Fried Potatoes
Inspired by Michael Symon
Serves 1 per potato used
  • Russet potatoes
  • Olive oil
  • Onion powder
  • Salt and pepper
Start by washing the potatoes.  Use a fork to poke holes and vent them on all sides.  Bake them for about an hour in a 350 degree oven, or until soft to the touch.  Remove the potatoes from the oven after they've baked and smash them just enough to have some of the whites come through (using a towel or pot holder to keep from burning yourself!).  Coat the bottom of a saute pan with olive oil and place it over medium heat.  Add the smashed potatoes to the hot pan and sprinkle more olive oil over the top of them.  Season with onion powder, salt, and pepper (or whatever seasonings you prefer).  Continue to fry the potatoes until they're starting to brown, flipping them every few minutes.  As you flip them, they'll break apart more, which is what you want.  Serve them warm.





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