You have inspired me! CF elk, fried potatoes, and fresh yellow squash cooking tonight!
Founder Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
You have inspired me! CF elk, fried potatoes, and fresh yellow squash cooking tonight!
I’m heading for your place!!! 😜
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Sorry Neal, I just finished consuming them all! Whew! Im full!!🤣🤣🤣
Founder Ancient Order of the 1895 Winchester
"Come, shall we go and kill us venison? And yet it irks me the poor dappled fools, Being native burghers of this desert city, Should in their own confines with forked heads Have their round haunches gored."
Sorry Neal, I just finished consuming them all! Whew! Im full!!🤣🤣🤣
😁👍🏻
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
Skin on spuds, cut the size of a sugar cube, onion halved and sliced in the cast iron pan first, salt / pepper. Used to slice them thin and cook, cube cutting let’s you cook golden crispy.
Pop used to boil and then cook with onions, could not get enough on the plate. Camp breakfast with over easy eggs, bacon and poached salt Mackerel.
Skin on spuds, cut the size of a sugar cube, onion halved and sliced in the cast iron pan first, salt / pepper. Used to slice them thin and cook, cube cutting let’s you cook golden crispy.
Mom used to cook them like that sometimes in the summer along with diced up yellow summer squash and zucchini
Damn good stuff !!!
"Allways speak the truth and you will never have to remember what you said before..." Sam Houston Texans, "We say Grace, We Say Mam, If You Don't Like it, We Don't Give a Damn!"
My old method was nuke a russet until almost soft, slice, then fry in a CI skillet in bacon grease. Nothing wrong with it, really, but I stumbled across a foolproof method and like the result better. If you do this right, it cooks remarkably fast.
Cut potato (I usually peel, but you don't have to) into half inch cubes. Heat vegetable oil on medium high in a stainless steel skillet (not CI or non-stick), that has a tight fitting lid. When the oil is near smoking, add potatoes and seasoning, then stir around to distribute the oil. I prefer fresh ground black pepper and Lawry's.
You can also add onion, plus, if you add chopped green/red sweet peppers, you'll have "Potatoes O'Brien".
Cover and let it go for 10 minutes, don't peek. Remove lid to stir, and if browned to your liking it is ready, or replace lid to go longer.
Recently roasted a duck and collected the fat in a pan underneath. Then used a smidgen of that fat to fry potatoes, maybe a tablespoon. Covers them like a honey glaze, and absolutely fabulous 'taters.
![[Linked Image from i.imgur.com]](https://i.imgur.com/m0zk1a7.jpg)
