*FRIED POTATOES & ONIONS*
\nINGREDIENTS :
\npeanut oil to wet entire bottom
\n2 t sweet cream butter
\n1 lb Idaho Russet or red potatoes (I like red ones – but that’s just personal preference)
\nSalt water
\n\u00bd medium-sized Vidalia type sweet onion
\nSalt and pepper to taste
\nGarnished with paprika & fresh basil
\n*INSTRUCTIONS :
\nPlace a heavy 9\u201d cast iron skillet over medium heat (just a little above medium on my electric stove).
\nPour oil into pan and also adding butter. Let it heat until the oil is glistening on the surface – without smoking – if it starts to smoke, remove it from the heat and let it cool until it is glistening again.Cut the potatoes into equal sized pieces \u2013 chips or cubes \u2013 your choice.
\nAs you cut, place it in 4 cups of water containing 2 tablespoons of salt mixed in.
\nCut the onion into larger pieces than you cut the potato.
\nAfter 5 minutes, drain the potato VERY WELL and pat dry with paper towels.
\nWhen the oil is ready (shiny), put the potato and onion in the oil. Don’t overcrowd the potatoes. If there isn’t enough room for them to lie side by side, let them cook, remove them to drain on a paper towel, then cook the rest.
\nCook about 4 minutes on one side, then flip and cook another 2-4 minutes on the other side.
\nDrain on a paper towel. Salt and pepper right out of the oil
\nGarnish and serve hot.
\nENJOY!
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