Pan-Fried Potatoes
My dad made pan-fried potatoes when I was growing up. His are the BEST! I'm really glad Sheri made this recipe, because for some reason, I think I would have over-looked it. The recipe says to use smoked Spanish paprika if you have it, which I do and I love. And the potatoes got a yummy crust on them. I still thought they were missing something though. I added more salt and that didn't quite do it. I'm not sure what they needed, but I liked them anyway.
This is the second time I've made this chicken recipe. I like it better than the Fine Cooking recipe for Chicken Under a Brick because it's brined instead of marinated. I thought the FC marinade was too oily. I did alter Ms. Immer's recipe a little this time. I used sage instead of oregano (although I really did like the oregano, I had a craving for sage), I heated my pan on the cooktop before I put it in the oven, and I used bricks this time, like I did in this picture. It turned out really well. Isn't that skin beautiful?
- Pan-Fried Yukon Gold Potatoes with Paprika (Fine Cooking #77, p.17)
- "Brick-Roasted" Chicken Breasts (Everyday Dining with Wine, Andrea Immer, p. 197-198)
posted by Amy @ 1/27/2006 07:12:00 PM
3 Comments:
I have tried a couple of times to make your dad's potatos. First effort -- not so good. I didn't get them done even though they were crispy. I need to try them again. I am starting to feel like cooking again. David will be so pleased :)
I miss you! Come cook for me!
ashley
I made those last night, along with a Killie Kwong's radical roast chicken. I did not have spanish paprika, used hungarian instead. I wonder if using duck or goose fat would have improved the taste? (I guessing you used olive oil).
Cheryl
There's one way to find out! We could buy some duck fat from Central Market and split it. Not sure I need a whole pound of duck fat:)
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