OoooOo, there’s nothing earth shattering here. I was having such a good afternoon a few days ago. It turns out there is ONE thing on FoodTV that I found worth watching. Jamie Oliver’s first season is being shown again. And before you go off on your Jamie hate spew (he deserves it), his first season rocks. He had the same production crew that the Two Fat Ladies used (I miss them SO MUCH). Anyhoo, Jamie was roasting sliced potatoes in a large roaster. I believe he was going to layer in some kind of fish situation. Man, that sounded like such an easy way to have Fried Potatoes. And it was, easy. And it was, yummy. Interested?

Fried potatoes are something most everyone looks forward to, day or evening. They’re savory, rich and very satisfying. I get kinda lazy sometimes and get tired of fawning over them. Do they need turning? Do they need more oil? OoOoPs! Too much oil! If you’re smart, you think ahead and bake the taters the night before. This way you slice or dice and then just brown. Yeah well, sometimes I ain’t that ahead of myself. Are you? If you’re not, give this one a shot.
Get an appropriate sized cast iron skillet or any oven ready rig. Toss in to a cold oven and set it to 425 degrees on the bottom rack or middle, I don’t care.
That’s done, get out and wash your russets. Dry your russets, you’re going to oil them and water don’t do well with oil. Slice them about 1/4″ and install in to large mixing bowl. Eighth up some onions and separate the little dears so they all out.
I used a sloppy mixture of light olive oil and corn oil (tasty!). Here’s where it’s up to you. It’s all good, just don’t use anything that will vaporize easily. Salt, pepper, paprika and rosemary is what I used. I’ll betcha diced portabella murshrooms or rendered bacon would be excellent in there. Toss all these goodies all around in the bowl so everything is coated well.
After maybe 20 minutes, get a potholder and remove that hot skillet from the oven. Put a dollup of lard or bacon fat in there and coat the pan well.
Put the potatoes in to the pan, settle it a bit. Put back in to the oven for about 50 minutes. Keep an eye on it, times may vary. You can stir about halfway through, but if you don’t? Don’t sweat it, they’ll be good either way.

fini