MY COOKBOOK

MY COOKBOOK
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4.10.15

BUTTER FRIED POTATOES


The butter flavour is always intense. If this recipe looks familiar, it is because it is. It only took me 10 years to figure out why these potatoes sometimes work and why they don’t. It is because of the type of potato I use. Large russets [baking potatoes] are the best. Forget the red ones.

The Story:

Horseshoe Bay is a gateway community to British Columbia's Westcoast. This very picturesque village has the terminal for Nanaimo on Vancouver Island, and to Bowen Island and Langdale on the Sunshine Coast. It is also the starting point of the Sea to Sky Highway that hangs on cliffs as it winds its way along Howe Sound to Squamish, Whistler and Pemberton.


Located at the entrance of Howe Sound, Horseshoe Bay is a bedroom community for Vancouver and area with interesting shopping, marina and full tourist facilities. In one of the quaint little restaurants with the red chequered tablecloths was where I first tasted butter fried potatoes.


Butter Fried Potatoes

2 large russet potatoes, scrubbed clean 
2 Tbsp butter 
1 Tbsp olive oil 
salt to taste 

• Slice the potatoes. 
• Heat up the skillet and melt the 2 Tbsp butter with 1 Tbsp olive oil on high heat. 
• Add the potato slices and sprinkle them with salt. 
• Turn down the heat to medium and place a lid on the top. 
• Occasionally shuffle the potato slices, but there is no need for all the slices to crisp up. 
• After 10 minutes remove the lid and serve.

Butter Fried Potatoes with Parsley

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.