Pan Fried Skillet Potatoes !

These Pan fried potatoes are an old fashioned side dish that are perfect with just about any meal. Love the golden, crispy crust and a tender, buttery interior. It’s a very low fuss dish l with a handful of ingredients. Simple cooking for the win. For this recipe all you need is oil, butter and potatoes!

instructions

Wash the potatoes and peal them.

Then slice potatoes super thin on mandolin , but be careful! They should look like potato chips.

Soak the sliced potatoes for 5 to 10 minutes, to remove the starch so they crispy up better. Pat them dry.

Cook in skilled with canola or vegetable oil and butter on medium high heat in a flat layer so they don’t stick. Cook in batch and watch so them closely so don’t burn.

chef tip! I like to use red and gold potatoes because of their low starch content

#TastyThursday

Balsamic vegetables over cheesy soft polenta – Something from nothing!

Sometimes looking at what you have in your fridge can be great inspiration for great dishes. This simple “fridge creation” came from making do with what I had at home.

I had cubes of cheddar cheese in my fridge that I didn’t wait it to go waste at the end so I transformed it into a wonderful side dish along with the vegetables I had to on hand . I had over ripe cherry tomatoes , a semi hard green zucchini and a wrinkled red bell pepper. Here’s how I made this great combo

How to Make It

Combine the chopped vegetables in a sauté pan with olive oil and chopped garlic. At then end mix in a bit of balsamic glaze for sweetness. For the soft polenta , I cooked the instant corn meal with water until soft and smooth. At the end added in the chopped cheddar cheese cubes.

Use what ever veggies you have for a great vegetarian dish. Add in some meat and you have whole dinner.. The polenta or vegetables is a great side dish on it’s own . So many dinner possibilities. I just love being creative in the kitchen!