Fried Potatoes

Guten tag und willkommen to Ms. Schnitzel!

We are keeping things simple today as we are busy preparing some fun and exciting content for our Oktoberfest posts. Busy, busy fräuleins! Check back for all things Oktoberfest from September 20th through October 5th.  

Following this recipe exactly results in deliciously soft and crispy, perfectly browned potatoes like you would find in your favorite mom & pop diner. We cooked them over medium-high heat and flipped them for the first time after about 6 minutes.  Using a mandolin to slice the potatoes made this recipe a breeze, but feel free to pare them as Grandma's Cookbook suggests.

 

We served the Fried Potatoes as part of a larger meal, with Breasts of Chicken Paprika (from the previous post), and they were delicious with the extra sauce from the chicken.  Next time we think we might try them with sautéed or caramelized onions added to the mix.  How could we go wrong with that?

 

Schnitzel Notes:

* We used organic yellow potatoes and they worked great, but feel free to try russets, red skins, or whatever taters suit your fancy!

* We left the skins on the potatoes - bring on those extra nutrients!

* The exact amount of butter that we used is kind of up in the air because we fried them in the same pan in which we seared the chicken in butter, and then just threw an extra tablespoon or two in as they cooked.  Our guess is that we used between 2-3 tablespoons when all was said and done.