My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, April 19, 2010

Country Fried Potatoes and Onions

Am I the only person in the world that didn't know what I'm getting ready to share with you? Did you know: If you peel and slice your potatoes and bring them to a boil in water and cook exactly 4 minutes; drain and spread them out on a plate to cool a little before frying that you will have the best fried potatoes in the world?

After I season them with House Seasoning and a good sprinkle of Emeril's Original Seasoning. I fry mine in about 2 tablespoon vegetable oil with a little bacon grease if I have it, until they are nice and brown on one side, shake the skillet once in a while; turn them and then add your onions, and brown on that side. They will be crispy on the outside and nice and soft on the inside.

These are perfect to serve with your Country Ham With Redeye Gravy. also.

You don't need a printed recipe for this.

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