Monday, October 1, 2012

Fried Potatoes--Farm Fresh Feast Style

Fall comfort food at its best--fried potatoes pumped up with farm fresh ingredients.  I learned how to make fried potatoes in Germany from a very patient social worker friend.  He would cook his potatoes low and slow, until they had a nice crust and were cooked through.  I don't have the patience, so I nuke or boil my potatoes first, and finish them in the skillet.  Try it!
Oops, forgot the seasonings and the garlic.

Fried Potatoes--Farm Fresh Feasts Style

2 pounds potatoes (new, old, what you have on hand)
1/2 onion, diced (skins to the soup pack!)
4 tall stems Swiss chard, stems diced, leaves sliced in ribbons
2 carrots, diced (peels to the soup pack!)
2 peppers, diced (pepper tops to the composting pigs or the compost bin!)
1 clove roasted garlic or plain garlic that is minced
2 teaspoons Penzey's Old World Seasoning (or the seasoning blend of your choice)
1-2 Tablespoons butter or buttery stick

Cube potatoes into bite-sized chunks.  Place in a microwave-safe container, add 1 cup water, and microwave on 100% power for 5 to 6 minutes.  Alternatively, place potatoes in a pot, cover with water, and boil until just tender when poked with a fork.  Meanwhile, heat a large skillet over medium heat.  Add oil a turn around the pan. Sauté the onions for 2 minutes, then add the carrots for another 2 minutes, then the chard stems for another 2 minutes, and finally add the peppers and the clove of roasted garlic.  Sauté until just barely softened.  Add the potatoes when they are barely tender.  Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the potatoes are crusted. You may need to add a tablespoon or two of water if it's starting to stick. Season with 2 teaspoons Penzey's Old World seasoning (or your choice of blend), a generous pinch of kosher salt, and several grinds of pepper.  Stir until seasonings are thoroughly combined.  Add chard leaves (mine are still damp from their rinse).  Recover skillet and let chard wilt/steam for 3 minutes.  Uncover skillet, stir to combine wilted chard with the rest of the veggies.  Add 1 or 2 Tablespoons of butter to finish.


  1. Interesting. I woul dhave started carrots first, then peppers, then onions. Carrots take a long time to soften and I find peppers take longer than onions as well. Hmmm...

    1. Could it be the size of your dice? Once you add the potatoes, everything cooks for another 15-20 minutes so it's all soft in the end.

  2. Interesting! I never thought of adding carrots to my fried taters but I'm gonna give this a try. I like to oven fry mine (in my cast iron) so I think I'll try the suggestions here and finished it up in a 400 degrees oven. Love your blog!

    1. That's a great idea-I bet the surrounding heat of the oven is better for sticking than the direct heat of the stovetop. Thanks for stopping by and giving me a great tip!