This is a different way to fry potatoes. Brown bag it!
Serves 4

2 T. margarine
2 T. extra virgin olive oil
4 med. russet potatoes, peeled, rinsed and diced into 1/2 inch cubes
1 sm. green pepper, diced into 1/2 inch squares
1/4 t. garlic powder
3/4 t. salt
black pepper

In large cast iron skillet, over very high heat, melt margarine with oil. Immediately add potatoes and green pepper all at once (before margarine has a chance to burn). Stir to distribute evenly over bottom of skillet. Sprinkle with garlic granules, salt and a liberal amount of black pepper.

With a pancake turner, lift and turn potatoes while browning as evenly as possible on most sides. Do not stir-fry; give the potatoes a chance to brown. But don’t leave unattended either; they must be stirred.

When sufficiently browned (and you want some of it fairly dark), after approximately 4 minutes, reduce heat to low, cover for exactly 10 minutes, stirring once halfway through.

Remove cover; stir again, then raise heat to high and saute for 2 minutes. Remove from heat.

Now, gently spoon potatoes and green pepper into a clean brown paper bag. Close and roll gently around so that the paper absorbs excess oil. Open bag, pour onto platter and serve at once.

Notes: The outside of the potatoes will glisten with oil, but there should be no oil inside the potatoes. Cooking at a high temperature seals the potatoes, not allowing the oil to enter. Then, when covered for 10 minutes, the trapped vapors slowly permeate the potatoes, softening them, while still not admitting the oil. Blotting potatoes in paper bag removes excess oil while leaving a rich brown glazed appearance. At no time should any of the potatoes stick to the pan or each other. Each piece should remain separate.

When eating, notice how the potatoes and green pepper retain their own distinct flavors, while engaging with the olive oil to create a rich butternut flavor. Use a flavorful olive oil for best results.

Serve with steamed peas and sliced tomatoes or red roasted peppers. Or serve for breakfast with fresh fruit and toast, and if desired, scrambled tofu eggs.

Published by Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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