Ingredients
- 4 medium potatoes, washed and pricked
- olive oil, or sunflower oil gives them a nice Tim''s Cascade-ish flavor
- 1/2 medium white onion, diced (optional)
- sea salt and pepper to taste
WHOLE FAT VERSION *crispy, crispy*
1.) Microwave potatoes for 6-8 minutes, checking after 6 to be sure not to over or undercook the potatoes, potatoes are ready when they just give, like a ripe avocado when pressed. (Adjust your nuking time accordingly for larger amounts of potatoes--I cook up sixteen in advance because my husband eats six potatoes himself, and I nuke them for 18 minutes.)
2.) If you like onions, this would be the time to start them. Add oil to a medium skillet (non- stick or SEASONED CAST IRON) over medium-high heat and sautee to caramalize, or to your liking. USE SALT A THIS POINT TO NEUTRALIZE THE "bite" OF THE ONION, hold at low until microwave is finished. If onions are watery, sautee until water is gone and add a bit more oil before adding potatoes (more oil makes ''em crispier)
***NO FAT VERSION***
Heat pan to high, add 1/4 cup water and salt, quickly saute onions until well browned, hold at low until microwave is finished, if onions are a bit watery, great!
3.) Raise heat on onions to med-high, cut potatoes lengthwise, then each half into three manly bite- size cubes (homefry style) when onions start to sizzle, add potatoes and quickly brown them up adding salt and pepper to taste. That''s it! Once you''ve made this recipe, it is the easiest thing in the world, this is what I make for dinner when I''m sick, because it is SO easy and everyone grubs them up!
I make mine in individual batches--like I said, I nuke 16 because my husband eats six of the greasy, greasy ones, my 2 kids each eat four with minimal oil and no onions, and I eat two with no oil and extra onions, wanna kiss?
Serves: 2
Preparation time: 15-20 mins