To peel or not to peel – that is the question. Wither it is better to eat potatoes in their skins or let them be “naked” is really a personal thing. I like my potatoes (baked, fried or even mashed) with their skins – better flavor with more texture and added fiber to your diet, but that’s just me and my needs. Potatoes are one of those wonderful things that you can have most any time. Great for breakfast (love fried potatoes with a big Veggie Omelette). Fried Taters are especially delicious accompanying grilled meats such as smoked Dry Rub Tri-tip or Beer-Can Chicken with Cola Barbecue Sauce. The one thing I didn’t like about fried potatoes was that the potatoes seemed to take forever to cook, and more often than not, had a greasy taste.
Then one morning it struck me – microwave the potatoes first. Brown them in a skillet to finish them off all golden and crisp. Drizzle with a little olive oil, pop them in the microwave and there you go. While the taters are cooking, you are free to tend to other matters or simply relax. Yep, love those microwaved fried tatters.
Country Style Southern Fried Taters
4 large or 6 medium potatoes, cubed, peeling optional
Olive Oil to drizzle, about 2 tablespoons
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Wash potatoes. Pat dry (if leaving peel ON) or peel potatoes. Cut into cubes, and place in a microwave safe dish. (For me an 8-inch square casserole dish works great). Drizzle potatoes LIGHTLY with olive oil. (Enough oil to coat potatoes without the potatoes “swimming” in it) Season and toss to blend.
Microwave potatoes for about 10 minutes, until cooked but still firm.
Heat a cast iron skillet over medium heat. Rub skillet with a little olive oil. Add potatoes (olive oil and all) into skillet and continue to cook until nicely browned and cooked through, turning as necessary for even browning. Taste and adjust seasoning if needed.