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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I love fried potatoes at breakfast or as a side for dinner. Recently, I tried making them with sweet potatoes and my family devoured them and begged for more! Ingredients:
four med red or regular potatoes |
two med sweet potatoes |
small onion (1/3 cup chopped) |
4-5 cloves of garlic |
2-3 tsp. dillweed |
salt and pepper to taste |
olive oil (enough to coat pan well but not drench the potatoes) or cooking oil of your choice |
Directions:
1. Peel (or don't) the red potatoes, peel (recommended) sweet potatoes. Cut into quarters, then into smaller chunks.
2. *Also, keep in mind that sweet potato cooks quicker than regular russets or reds, they may tend to get mushy. To prevent this from happening if you like, you may add the sweet potato about 5 to 7 minutes after the other ingredients start cooking. I like them mushy myself and I just throw them all in at once.
3. Chop garlic and onion (I like to use my food processor for speed)
4. Add potatoes, garlic, and onion to preheated, oiled skillet.
5. Toss around the vegetables to coat it in the oil.
6. Sprinkle half the dillweed, salt, and pepper on top and mix the spices in the potatoes.
7. Then add rest of spices and toss again.
8. Let the potatoes cook in the skillet with a lid, turning occasionally to prevent burning.
9. Cook with lid on for about 10-15 minutes then remove lid and allow potatoes to brown and cook until finished
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