 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is pure southern style tater's, and can be eaten at any meal. Ingredients:
6 to 8 large white potatoes |
6 bouillion cubes, (beef or chicken) |
1/4 cup olive oil |
1 large white onion, chopped |
1 clove garlic, crushed. |
1 teaspoon seasoned salt |
1 teaspoon old bay seasoning |
1 teaspoon cavendar's greek seasoning |
1/2 teaspoon black pepper |
1 tablespoon lemon jiuce |
1/8 teaspoon ground cayenne pepper |
1/4 stick butter |
Directions:
1. In a large pot, boil the potatoes in water with bouillion cubes added
2. {note: 1 cube per 1 cup water for proper bouillion mixture}
3. Boil the potatoes for 30 minutes
4. Take off heat and let the potatoes sit in bouillion mixture for an additional 15 minutes
5. In a large non-stick frying pan, heat the olive oil over medium heat
6. Add chopped onion and crushed garlic
7. Stir the onion and garlic in oil just until the onion starts to get brown on the edges
8. Then add the lemon juice, stir and mix well, then remove the frying pan from heat and sit to the side
9. Drain the potatoes, and run cold water over them
10. Peel the potatoes, {this will be easy, the peeling will come off using your hands, its very easy, at least for most of them its easy, just don't burn yourself from a hot tater}
11. Once you get your tater's peeled, cut them into 1/2 inch to 1 inch chunks & pieces
12. Add the chopped potatoes to the frying pan.
13. Stir well to make sure potatoes are coated with onion, garlic, lemon juice mixture.
14. Then add the butter, and keep on stirring potatoes until butter is all melted.
15. Now add the seasoning, stir & mix well.
16. Cook an additional 30 minutes, until tater's are brown & crispy on edges and onions are all the way brown & crispy.
17. These tater's will go with just about anything, I serve them for breakfast with Eggs & country ham, or with Pork Chops Or Meatloaf for supper
18. mmmmm mmmmm good!!!!
|
|