Pan-Fried Potato Medley

By Kelly Bogard

Potatoes are a staple vegetable in most homes. They work well with any protein and there are so many ways to cook them. From baking to boiling to frying, the possibilities are endless.

Right now in Texas, there are farmers harvesting many different varieties of root vegetables including some of the potatoes I am cooking with today. Those potatoes head to grocers, packing plants and chip makers. All making their way to you!

And check out these five fun facts about Texas spuds. It’s a little bit of learning and a whole lot of tasty taters!

For Pan-Fried Potato Medley, you will need…
1 lb. mixed fingerling potatoes
2 tbsp. grapeseed oil
2 tbsp. butter
1 tbsp. minced garlic
1 tbsp. dried rosemary
salt and pepper to taste

Each type of potato in a bag of fingerling potatoes has a unique flavor. Purple potatoes are sweet, but not as sweet as a sweet potato. Yellow or white potatoes are buttery. And red potatoes are earthy. Mix them all together with some seasoning and a hot skillet and you have one major side dish.

Start by boiling your potatoes in water over high heat until just fork tender. This will probably take about eight minutes, depending on the size of your pot.

Remove the potatoes to cool. Once they are cool to the touch, cut them all in half.

In a large skillet, heat the oil and butter together.

When the butter is melted, give the oils a quick stir and then add the cut potatoes, garlic, rosemary, salt and pepper. Stir well and cook over medium high heat. You have to cook hot so the oils don’t have time to soak into the potatoes, which will make them soggy.

Stir frequently to keep the potatoes from sticking. Once they have a nice crust on them and are a golden brown, remove them from the heat and serve with your favorite protein. I really like them with a nice pork chop.

These potatoes have great flavor and are a lot of fun as well. The kids get a big kick out of the different colors. From all of us at Texas Table Top, enjoy!

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