These are the fried potatoes that went with the frittata, pretty simple and easy, just a few steps, more time consuming than the frittata though so if want these with that you should start a bit earlier.
No recipe to reference this time, I sort of went with an idea of what I wanted and took it from there.
- Russet potatoes about 2 lbs
- 1/8 cup olive oil
- 1 small onion, diced
- Salt and pepper to taste
- Scrub the potatoes, then boil them whole in lightly salted water for about 20 minutes or until easily skewered with a toothpick or knife. Half these lengthwise. Then slice into 1/4 to 1/2 inch slices. Careful these are still going to be really hot!
- In a large skillet, heat olive oil, add diced onion, saute about 2-3 minutes, and the boiled and sliced potatoes and stir occasionally. Season as you like. Fry the potatoes until crisp, about 15 to 20 minutes, do not over stir or the potatoes will start to crumble.
- Serve to hungry diners!