Sunday, September 21, 2008

Fried Potatoes and Onions

Last night we had a simple meal of bacon-spiked scrambled eggs and fried potatoes and onions. Here is how I prepared the potatoes:

Fried Potatoes and Onions

5 medium Yukon Gold potatoes
½ cup onion, diced
2 tablespoons bacon grease (other alternatives include peanut oil or olive oil; if you want to be truly decadent, use duck fat)

Scrub potatoes clean and place them whole in a pot. Cover with water. Add 1 teaspoon salt. Boil for ½ an hour. Take potatoes out of the pot and set them aside to cool. While the potatoes are cooling, heat up bacon grease in a non-stick pan (I use an electric skillet at 300 degrees) and sauté the onions until tender. Dice up the potatoes (with or without the skins – your choice). Add the potatoes to the skillet and spread them out in an even layer. Add salt and pepper to taste. Let potatoes and onions cook for 7-10 minutes. Flip potatoes and onions over and let cook another 7-10 minutes. Onions should be golden brown and potatoes should be tender and beginning to brown. Serve immediately.

We toasted our simple meal with Saint-Germain Blanc de Blancs Brut, an inexpensive French sparkling wine.


bellalately said...

Does Belmont Butchery have duck fat? :) It's something I've been wanting to pop in and ask :) As well as veal bones? (for stock)

pjpink said...

Hi Bella - Belmont does have duck fat (they also have duck confit) at least on an irregular basis. And they always invite questions so feel free to ask. I would think they have veal bones as well.