Cottage Fries
INGREDIENTS:
Potatoes, washed and sliced into about 1/8" slices.
Onion, peeled and cut into 1/8" slices (rule of thumb, 1 onion for every 2-3 potatoes depending on size)
cooking oil and butter
salt and pepper
COOKING:
Heat oil in large skillet with lid. Add 3-4 tbsp butter, let melt and give it a stir. Add potatoes and onion. Do not overcrowd skillet. Cover and let cook over medium heat. Lift lid every few minutes and using a turning spatula flip the potatoes and onion letting them brown on both sides. This is trial and error. If the potatoes are starting to turn black, turn down the heat. If they aren't turning brown turn up the heat.
If you want to further season the potatoes, wait till the last 3 - 4 minutes and add sliced or chopped garlic, fresh rosemary, chopped scallions. They cook fast and if cooked too long are nasty.
Remove potatoes from pan and transfer to a platter with some paper towels to drain for a minute. Roll the potatoes, onions and whatever else out onto the platter and season with salt and pepper. If you like drizzle a little EVOO over them.
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I found a seasoning a while back by TONES called Garlic and Rosemary seasoning. It is excellent if you slice up some red potatoes into wedges, parboil them a little till almost fork tender, then after you dry them mix them with some EVOO and the TONES seasoning. Pop them in the oven at 400 for about 10 - 12 minutes or in the Neuclear Oven (Microwave) for about 3-5 till nice and done. Good stuff.
