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.
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