Potatoes, the world’s favourite root vegetable. Whether or not it is loved as much in your household as it is in mine, you have got to give these a try. So simple, yet amazingly scrumptious! What makes them so good? They’re fried in butter and extra virgin olive oil until they’ve absorbed all of that yumminess, making them crispy on the outside and tender on the inside.
As I was cutting up the potatoes, Peter walked into the kitchen and asked if those were just for the girls. When I replied in the negative, he asked if I was kidding. Those wouldn’t be enough for the four of us, he went on. He had a point. Of course, we could always eat more potatoes. But did we really need to?
I peeled and cubed 4 large Yukon Gold potatoes. I rinsed them in cold water and then dried them on a dish towel.
In a frying pan over medium heat, I added 2 tablespoons of butter and 2 or 3 tablespoons of extra virgin olive oil. I added the potatoes, pepper and about 1 teaspoon of salt. I let them sit in the pan for about 6 or 7 minutes without stirring, allowing for a crust to form.
Once I did stir them, I allowed them to cook for a good 5 minutes at a time before stirring again. After a total of about 25 or 30 minutes, having absorbed all of that golden butter and fruity olive oil, they were done.
Peter was right after all. Charlotte took her first bite and was in Potato Heaven. As for Emma, they were the best potatoes she’d ever had. An argument broke out over who would get the left-overs. Needless to say, there were no left-overs and all three were glaring at me, demanding to know why I had made so little potatoes. Give them a try and see for yourself. Make sure you have plenty more than I did, or you might have to quell an argument over this simple spud!