Fried Taters
My first attempt at fried taters in the cast iron skillet. Came out pretty good. Even though I don't think we really needed the olive oil in them (my sister did that before I got to it). Put in some t...
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buta4 wrote:
Lard's pretty tasty also. melted pork fat .. YUUMMMMYYY.
Meet y'all in the Cardiac Ward later, okay?
'Kay! We'll share a ribeye dinner too ;)
Seriously we use coconut oil instead of EVOO. If we want the bacon flavor, we add cooked and chopped bacon to the taters at the end. Per doctor's advice for Herself and Myself.
According to Herself: The beauty of pan fried potatoes is that they're the culinary equivalent of the little black dress - you can accessorize it with whatever sends you over the moon, be it garlic, special seasonings, or just salt.
