29 February 2012

Cardamom Fried Potatoes {or Easter Brunch Option 2}

 I believe this is a first my Friends. It's the first recipe I've offered that is "fried." Now, I'm using quotes (") simply because when an item, like this recipe, is "fried" in olive oil, in my mind it loses most of its heart clogging/stopping qualities. Now, I have no scientific proof for this. It simply rids my guilt of indulging in the "fried" potato. Now here is a staggering statistic. An average American (which is simply not us...is that good or bad) will eat between
120 & 130 pounds of potatoes in a Y.E.A.R. At that rate it seems we have no other food source! Well. If we're going to eat that many potatoes we might as well make them good. While you may be thinking, "Oh. Fried potato Elle? Your creative recipe imagination runneth over {insert inappropriately snarky smirk.}!" I beg to differ. A new addition to an old standby can make for a new take on an old dish. My suggestion. If we're going to eat over 100 pounds of potatoes a year, dignity demands we change up the potato recipe a bit.

Cardamom Fried Potatoes 

8 small to medium Red Potatoes, peels and sliced thin
2 tbsp Olive Oil
1-2 tsp Cardamom
Chives, chopped (optional)

In a frying pan on medium heat, place the olive oil. Allow the olive oil to heat up for about 1-2 minutes. Once the olive oil is hot add the potatoes, stirring them immediately to coat each with olive oil. Lower the heat to medium low and let the potatoes fry until tender, about 20-30 minutes stirring the potatoes often so they do not stick. Add salt and pepper to your desired tastes while the potatoes cook.

When the potatoes are tender, place them in a plate and pat the excess oil off with a paper towel. Sprinkle the cardamom on the potatoes and stir the potatoes so they become thoroughly coated with the cardamom. Top the potatoes with chives in your desired amount. Serve immediately.



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