Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Margaret’s Pan-Fried Potatoes

on 09/27/2011

You’ve heard Emeril talk about kicking it up a notch?  Well, this old dog learned a new trick while we were visiting Michael’s Aunt Margaret and Uncle Denny at their home in Louisiana.  First, let me tell you about Margaret.  This was my first time to actually get to meet her but i’d heard so many things about her.  Like the fact that she is a Fish Whisperer.  Seriously.  She can fish everybody else under the table–or should that be boat or pier, as the case may be?  And she’s smart as all get out.  She knows more about plumbing and building and such than most of the guys do (sorry, fellas.)  She’s really cool!  Come to find out, she can cook too.  My Mama has always made these wonderful pan-fried potatoes with onions that just make me want to slap somebody (but not Mama.)  Margaret, though, kicked it up a notch and added shredded carrot and bell pepper.  Ooooeee!  That was some fine eatin’, let me tell ya.  Could’ve easily eaten the whole pan myself, but that would’ve been selfish, not made a good first impression,…and left me with no room for her peach cobbler which REALLY would’ve been a shame.

Uncle Denny and Aunt Margaret

The Fish Whisperer

Before you cry foul over the butter, i’m sure you could use olive oil or some other oil or mix one of them with the butter to make it a little more cholesterol friendly.  But, you know what?  You’ve only got so many days on this earth.  Why deprive yourself?  Look at Paula Deen.  She looks as fit as a fiddle and i’ll bet her arteries are lubricated in the stuff.  But that’s just my opinion.

Oh well, i’d better hush.  Time for my night time gig–referee for FWW (Feline World Wrestling.)  Looks like they’re ready to rumble, if the catcrobatics are any indication.  Maybe Michael and i should learn to cat wrestle so we could work off our potatoes.


Margaret’s Pan-Fried Potatoes

4 or 5 med. size potatoes
1/3 stick butter, cut in half
1/2 medium onion, sliced thin and separated
1/2 bell pepper, chopped into small pieces
2 carrots, shredded
Peel, wash and slice potatoes, fairly thin.  Put into a bowl of ice water until ready to cook.
Peel and slice onion.  Peel and shred carrots.  Chop bell pepper.
Melt half of  butter in skillet (frying pan). Add half of potatoes and sprinkle with salt and pepper. Add half of remaining vegetables.  Repeat layers and add remaining butter, cut into slices/pats.  Turn heat to medium; cover pan and cook about twenty minutes.  Remove cover and stir.   Turn heat to medium high to let potatoes brown. When most are brown, remove to a serving bowl.

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