Quarantine Soul: Food (1)

Reaching back again into my memories for food I loved as a kid. My Dad would fry up potatoes and onions in a cast iron skillet in a way that I could never duplicate. I loved it but could never get it right.

My landlady gave me some potatoes (Alaska grown, natch), I have red onions, and my version is just fine. Seemed like a good idea for 2nd meal.

Mine turned out like Dad’s!

I think, for once, I got all the techniques in place: large skillet so the potato slices were in a layer, well seasoned cast iron stored with a light layer of oil, solid Crisco, heat never above medium, cover skillet with foil to trap in steam, and use timer.

This is not a texture for everyone, you have to add the onions last so they are more sautéed than fried, and the potatoes are the same. Best with dried herbs as there will be a lot of steam.

 Yum!




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