These potatoes are just so good,
I came up with this recipe on
one hot New England summer night.
this recipe is not difficult to do.
Ingredients:
2 Russett Potatoes, washed,
semi peeled and tri-quartered
4 tablespoons butter
4 tablespoons olive oil
1 teaspoon flour
1 teaspoon corn meal flour
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt to taste
Directions:
Wash and semi peel potatoes.
Cut into tri-quarters.
In a frypan heat butter and oil.
Add potatoes and fry, sirning often
about five minutes.
Remove potatoes and let cool.
In a bowl combine flours and herbs.
Dredge potatoes in flour.
Return potato wedges to pan
fry until golden brown.
Remove and salt to taste.
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