Sunday, March 3, 2013

Iron Skillet Potatoes

Iron Skillet Potatoes

This recipe is for 2 people with generous serving for both. For more people, double or triple but you will have to cook in batches and keep warm in low temp oven. If intentions are to serve as a straight side dish, for about 3-4 people this should be enough, as part of the main meal, should be enough for 2.
This preparation needs to be scheduled at least an hour in advance of your cooking time.

You can do this “potato prep” the night before and keep in
refrigerator if you are, a working stiff!

1 extra large, fresh baker (potato)
1/4 of a large Onion
1/6th of a large bell pepper
Margarine, or butter and or oil
Garlic salt, black pepper to taste, and or Mrs. Dash type seasonings blends that include garlic etc.

(I buy onions and peppers on sale and quarter the onions, and seed then half or quarter the bell peppers place them in individual freezer baggies and use for cooking. Amazing, what used to be an inexpensive bit of produce is now more of a consideration in the budget!)

In a medium to large size bowl, fill to within 2 inches to the top and fill with cold water and 2 or 3 ice cubes. 
Evenly slice your raw potatoes, and put these slices into the bowl. They all should be covered with water, (may need larger bowl depending on size of potatoes(s). Leave to set for about 20 minutes or until the water is all milky looking, occasionally stir a bit to keep water on the slices. Next, using a colander or carefully draining the water off while still in the bowl. Run cool water on them a few times. Next place the sliced potatoes evenly on a clean tea towel or a couple of layers of paper towels and allow to drain further, ( if not using within the next ½ hour or so wrap in the towel(s) and place in  fridge.

On medium high heat and in a large iron skillet, melt a tablespoon of butter or margarine and slowly sauté the onion and peppers until opaque. Remove and place on a small plate to use later.

In the same skillet add 3-4 tablespoons of butter or margarine or a combination of cooking oil, and margarine.
Add the sliced potatoes and fry until golden brown on both sides, if the potatoes have exhausted the oil/margarines before done, add more as needed. (When the potatoes are done, re-add the onion and peppers and stir throughout) Cook for just a few minutes more to re-heat the onion/peppers. When done and ready to serve sprinkle with the salt/pepper seasonings

If you wish to serve with sliced sausages or other meat.  Do not add the onions and peppers until the very end , and when removing the potatoes and place on a plate do so without paper towels, you want the oils to stay,
Cook and or crisp your meat in the same skillet, then add back in the potatoes and finally the onion /pepper mixture. Add the onion/pepper mixture last on any version as they can burn or over cook rather quickly.