Insanely flavorful potatoes
2003-Nov-16, Sunday 08:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ssurgul2 large russets
4 baby Washington white
4 baby reds
Wash spuds thoroughly and half and then slice fairly thin
Preheat about 2Tbls of extra virgin olive oil with seasoning salt, 1Tbls kosher salt, and fresh ground pepper in a large pan over medium high heat.
Add potatoes en masse, and toss to coat. Let heat slowly for about 5 minutes, stirring and turning every 30 seconds or so.
Then drizzle another 2Tbls of olive oil and then 2Tbls apple vinnegar over potatoes and cook until lightly browned throughout, making sure each surface covered in oil and vinnegar, about 15 minutes.
Finally, heavily sprinkle grated parmesan cheese, and stir potatoes to coat all over, and allow to cook another 3-5 minutes to reconstitute cheese with the excess oil.
Serve withand delight in the taste sensations!
4 baby Washington white
4 baby reds
Wash spuds thoroughly and half and then slice fairly thin
Preheat about 2Tbls of extra virgin olive oil with seasoning salt, 1Tbls kosher salt, and fresh ground pepper in a large pan over medium high heat.
Add potatoes en masse, and toss to coat. Let heat slowly for about 5 minutes, stirring and turning every 30 seconds or so.
Then drizzle another 2Tbls of olive oil and then 2Tbls apple vinnegar over potatoes and cook until lightly browned throughout, making sure each surface covered in oil and vinnegar, about 15 minutes.
Finally, heavily sprinkle grated parmesan cheese, and stir potatoes to coat all over, and allow to cook another 3-5 minutes to reconstitute cheese with the excess oil.
Serve with