Sunday, August 2, 2009

Rock Island Potatoes ™

This was part of what my grandma used to call a Rock Island breakfast.

But you don't have to eat this dish just for breakfast. It can be served anytime as a side dish or even by themselves. I used fresh parsley, sage, rosemary. You can also dried herbs or what you like. Enjoy!

2 medium potatoes (sliced)
1 medium onion (chopped)
2 T oil (olive or canola)
1/4 tsp each: pepper, parsley, sage, rosemary, lemon juice

1 clove garlic (crushed and chopped)
1/8 tsp each: salt, red pepper flakes (optional)

Rinse potatoes under running water to make sure they are clean of debris, pat dry.

Cut potatoes in half lengthwise and cut into slices. Peel and chop onion. Place potatoes and onion in bowl.

Heat oil in skillet or saute pan over medium high heat. Reduce heat to medium, add oil. Add potatoes, onions, herbs, salt, pepper, red pepper flakes, garlic to pan. Squeeze lemon juice over potatoes. Cook evenly over medium high heat 10-14 min. or until done.

Makes 4 servings.







2 comments:

Katy ~ said...

I love potatoes and these sound VERY good! I'm going to have to give these a try. Never thought about adding lemon.

A World in a PAN said...

In southern France, they cook them in duck or goose fat ... it's delicious!

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