EASIEST FRIED POTATOES

     I like this recipe because it can be cooked in one skillet—my 8-inch Cuisinart. Organic fingerlings are good.  Pictured here are organic petite gold potatoes.

     

 Here’s what the onlyorganic.org site says about potatoes.

    
 The potato is a great food – calorie-dense and rich in nutrients like vitamin B6, vitamin C, potassium and manganese.  It is America’s largest vegetable crop:  the average American consumes    29 pounds of French fries a year and 142 pounds of potatoes overall.
   
 Alas, the conventional potato tests positive for 35 different pesticides—more pesticides by weight than any other vegetable--Some of these pesticides remain even after peeling and washing.

      

 2 cups potatoes, about 1 pound                        

 3 tablespoons olive oil

 salt

1.      If the potatoes are organic, you don’t have to peel them; just scrub lightly with a small brush. Cut in half, lengthwise.

2.      Put the potatoes in the skillet with 1 cup water.  Cover the skillet and gently boil for 15 minutes. I check on them once or twice to make sure they aren’t boiling too fast.

3.      Drain the water.  Potatoes should be cut-side down. Drizzle over the olive oil. Use medium-low to medium heat to fry. Keep a watch, stirring twice or thrice for 5-8 minutes or until they are brown and crisp.

4.      Season with salt and serve with catsup or in the English manner, malt vinegar.

Photos by Carol Guilford

Carolgnote: If the potatoes get cold, you may nuke them for a few seconds—although a tad of crispness might be lost.