South West, Pepper Fried Potatoes
This is a simple dish that permits the flavor of the potatoes to shine through. This is NOT one that I ever tinker with because it's so good in it's simplicity. It seems to go best with Baked Ham or Pork Chops.It's also pretty spicy, but you can cool it down a bit, by serving with sour cream.
- 2 Tablespoons Butter
- 3 Tablespoons Vegetable Oil
- 6 Medium Red Potatoes
- 1/2 Teaspoon Kosher Salt, divided
- 3 Teaspoons Black Pepper, divided
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend, divided
1. Place the butter and oil in a frying pan, turn to low to let it melt.
2. Slice the potatoes into 1/8" round slices, and add to the pan. Mix the potatoes up with the melted butter and oil.
3. Sprinkle the spices onto the potatoes, 1/4 Teaspoon of salt, 2 teaspoons of the black pepper, and 1 teaspoon of the blacken. Mix this up, then add the rest, and mix it up again.
4. Cover the pan, and cook for a total of about 15 - 20 minutes, stirring every 5 - 7 minutes. If you find them burning, without getting soft, turn the heat down a bit. If they're getting soft, with no browning, turn the heat up a little. The potatoes are done, when they're soft.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
South West, Pepper Fried Potatoes
