To peel or not to peel – that is the question. Wither it is better to eat potatoes in their skins or let them be “naked” is really a personal thing. I like my potatoes (baked, fried or even mashed) with their skins – better flavor with more texture – but that’s just me. Potatoes are one of those wonderful things that you can have most any time. Great for breakfast (love fried potatoes with a big omelette) and especially great accompanying grilled meats such as smoked Tri-Tip or grilled barbecued chicken. The one thing I didn’t like about fried potatoes was that the potatoes seemed to take forever to cook, and more often than not, had a greasy taste.
Then one morning it struck me – microwave the potatoes first. Brown them in a skillet to finish them off, and if you coat them with a little olive oil, you could skip the “lard” altogether. Yep, love those microwaved fried tatters.
Country Style Seasoned Fried Potatoes
6 large potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Wash potatoes. Pat dry (if leaving peel ON) or peel potatoes. Cut into cubes, and place in a microwave safe dish. Coat potatoes LIGHTLY with olive oil. (Enough oil to coat potatoes without the potatoes “swimming” in it) Season and toss to blend.
Microwave potatoes for about 10 minutes, until cooked but still firm.
Heat a cast iron skillet over medium heat. Rub skillet with a little olive oil. Add potatoes (olive oil and all) into skillet and continue to cook until nicely browned and cooked through, turning as necessary for even browning. Taste and adjust seasoning if needed.