Tangled Branches: Satiated

riveting tales of how we sustain ourselves

Wednesday, August 01, 2007

Pink Potatoes

Aren't these funky?

See the garden blog for more details on how I grew them. This is about how I cooked them.

I peeled them, which isn't really necessary, and sliced them about 1/4 inch thick. In the frying pan over medium heat, I melted some butter and mixed it with olive oil - about half butter and half olive oil. Use as much as your conscience will allow. When the butter/oil was hot, I added the potato slices, stirred them around a bit, lowered the heat and covered the pan. I stirred them about once every ten minutes until they were mostly cooked through. Then I continued to cook them over higher heat, uncovered, stirring occasionally, until they were lightly browned. When they were finished cooking, I added salt and freshly ground black pepper to taste.

We had these twice last weekend, once for dinner and once for brunch. The second time I didn't peel them. It saved the work of peeling them, but I had to work harder on cleaning them, so I think it's a toss-up. I didn't notice much difference in the finished product.

Labels:

posted by Entangled at 1:14 PM  

0 Comments:

Post a Comment

<< Tangled Branches: Satiated, main page