Monday, 23 April 2012
When I was a child, it was a real treat if my mum made us fried potatoes for supper. She didn't prepare them very often, but when she did we were in seventh heaven!!
She always used leftover cold boiled potatoes, which she would peel, and then slice very thin. Next she would heat butter in her old wearever aluminum skillet and add the potato slices, only adding as many as would fit into it at one time, in an even layer.
She'd stand there patiently turning them over and over in the butter, until they were gilded golden brown and crispy all over. Seasoned simply with some salt and pepper, there was no better taste on earth or in heaven!!
There were never enough. We could have eaten them until they came out of our ears. My poor mum. She really did stand and slave over a hot stove to make them for us. What a treasure she was and is!!
I still make fried potatoes from time to time, but I don't use leftover boiled potatoes now. I have found that if you cut them up and then cook them in a pan with a lid on for about 8 minutes or so, that is long enough to cook them through and then you can begin the business of browning them.
I don't pare them either, leaving the skins on for extra taste and fibre. I also probably don't use as much butter as she did either, my modern day healthy conscience not allowing me to indulge that whim to it's fullest . . . They are still a rare treat, and they are still a deliciously scrummy treat. Once in a blue moon? Why not!!
Paired up with some deliciously lean Danish Bacon Chops they make a fabulous supper dish. A poached or fried egg goes fabulously with this as well, if you are feeling really indulgent.
Well . . . what are you waiting for??? Go ahead, you only live once!! (And you can take each other out for a long walk afterwards!)
*Bacon Chops and Fried Potatoes*
The amounts I am giving here are for two people, but can be very easily multiplied to serve more. It's a no brainer really.
2 danish bacon chops, cut about 1/2 inch thick
12 new potatoes, washed, thencut in half and then sliced into half moons
1 medium onion, peeled and chopped
1 knob of butter and a splash of oil
salt and black pepper to taste (Go easy on the salt as bacon can be salty)
Prepare your vegetables. Heat a large nonstick skillet over medium high heat and add the butter and oil. Once the butter starts to foam, toss in the potatoes and onions, and stir to coat them with the butter/oil. Lower heat and then cover with a lid. Cook for about 8 minutes until the potatoes are tender. Remove lid and increase the heat, and cook, stirring until they begin to brown. Push the potatoes to the side and add the bacon chops. Cook them for about five minutes per side, until nicely browned and cooked through. Season the potatoes to taste with a pinch of salt and some black pepper. Divide amongst two heated plates and serve.
Note - an egg goes very well with this if you really want to go whole hogg!!