I love fried potatoes and I like fried potatoes and onions even more – it was a lunchtime treat when I was growing up - we came home from school for lunch. Fried potatoes were always sliced in my family and naturally that’s what I did, but when I met Bev, she diced hers. In thinking about it, I don’t remember a cutting board in our house as Mom did everything in her hand with a paring knife. She would cut the potatoes lengthwise to the size she wanted then slice them directly into the cast iron skillet – usually containing hot bacon grease or Crisco. She had no bowls or cutting board to wash, just the skillet and the knife. I’m a big fan of chopping and cutting boards so I now dice my taters.
I came home on Tuesday and Bev remained in Gatlinburg with her shopping friends until Friday, leaving me to fend for myself for meals. After two days of leftovers, I was ready for a real meal on Thursday evening, and I fried up a big batch of potatoes and onions for this and a few more meals. I like to cook them with a lid on until nearly done, then crank up the heat and cook uncovered to brown a little.
smoked salmon topped with a sauce resembling my smoked salmon spread and lettuce with Chef Dennis’s bleu cheese dressing – I think it’s better now than when we had it for our Super Bowl party and I had a few forks full while I was cooking.
Have a great day and thanks for stopping by.