Saturday, January 19, 2013

Spiced Right Pan-Fried Potatoes - Weekend recipe

Today - Saturday - I am giving a program at the Northshore Unitarian Church in Deer field, Illinois.

It is a cooking demo for which I will post a few photos this coming week.  I sent a few recipes in advance which volunteers will make for the event, and I am making samples for the participants.  This recipe is one of those I sent ahead and the herb blend that is part of it was one of the samples guests received.  So this weekend you can enjoy the same recipe we will be enjoying in Deerfield.

Have a great weekend!

 Spiced Right Pan-fried Potatoes 
Yield:  4-6 servings 

2 Tablespoons butter
1 Tablespoon olive oil
4 medium baking potatoes, peeled
3 tsp. Basic Potato Blend, divided (recipe below)
additional salt, if desired 

Melt the butter with the oil in a heavy skillet over medium-high heat.  Carefully slice the potatoes directly into the skillet, cutting random thin pieces.  Season with 2 teaspoons of the potato blend and salt to taste, if using.  Use a spatula to mix well and stir the potatoes regularly as they begin to brown.  After 5 minutes or so, reduce the heat to medium; cover.  Continue to cook and stir. When the potatoes are cooked through, season with remaining teaspoon of potato blend; cook and stir for another minute.  Serve hot.   You can keep these warm in a baking dish covered with foil.  These can be made in advance and reheated.  Save the remaining seasoning to toss into the potatoes after reheating.

Basic Potato Blend 
2 Tablespoons dried parsley
1 teaspoon Sweet paprika
3/4 teaspoon ground black pepper
3/4 teaspoon garlic granules
3/4 teaspoon onion granules
½ teaspoon rosemary
½ teaspoon thyme
1/2 teaspoon dillweed 

Measure all ingredients into a small jar. Shake well to mix. 
Seasons about 5 pounds of potatoes.   

 I adapted the above recipe from Sandra Bowens which I originally found at

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