I have to tell you that this is a first for me! What? Well, pan-frying my potatoes my friends. Believe it or not I am a HUGE roaster with my veggies…it’s just always been my thing. That is until after-school activities started and roasting was taking a bit too long on those crazy harried nights! Out came the big ole skillet along with my favorite Yukon Golds (If Ina likes them, so do I) a little olive oil, sea salt and there you have the perfect side dish for just about anything. Who even needs the main course?
4-5 Yukon Gold Potatoes scrubbed and diced (approx. ½ inch)
2 shallots peeled and chopped
½ teaspoon sea salt
4 tablespoon olive oil
1.) Heat a large skillet with olive oil.
2.) When sizzling add diced potatoes and continue to stir for about 10 minutes.
3.) Add shallots. Stir everything very well to prevent burning.
4.) Remove from pan and set down on a paper towel to drain excess oil.
5.) Immediately sprinkle on the sea salt and resist the urge to try one immediately for the sake of your tongue! Once slightly cooled, test for salted desire and EAT AWAY!