Growing up in my household involved eating lots of fried foods. My mom and dad could fry anything and were never big fans of using spices in their cooking with the exception of salt and pepper. No fresh herbs or garlic. No weird yellow powders that smell funny, no soy sauce or tamari (yea, right, tamari). Nothing but bland, fried food and there better be some potatoes involved.
Fried potatoes were a major staple in my life. My family usually prepared them sliced with onions and fried with a lid on just until soft. As much as they were a greasy hydrogenated oil mess, they were still delicious. As I started to prepare my own food, I looked to find ways to enjoy my down home comfort staples in a healthier , tastier, and more flavorful way.
When I met my Russian husband, he introduced me to the potatoes he grew up eating. This authentic recipe calls for red potatoes. Who knew that potato came in colors! Far less greasy, cooked until golden brown, and tossed in fresh dill and garlic, these potatoes stole my heart at first bite.
I find myself craving these potatoes year round, anytime of the month, when I go to bed, and waking up. I know, I know. They are that good! I have baked them in the oven, grilled them on the grill and of course, fried them. I can eat them by themselves for lunch, brunch or dinner. Today I woke up with this craving and decided to fry them in my iron skillet. I love comfort foods on a cold, snowy day. I hope you enjoy them as much as I do. Nazdorovya!
- 5-6 small red potatoes (depending on the size of your skillet)
- avocado oil to generously coat bottom of pan
- dash of paprika
- dash of salt
- 1-2 cloves of garlic (depending on your love of garlic...I say the more the merrier)
- handful of fresh dill
- green onion for topping
- Wash the potatoes well.
- Dice into even pieces, keeping the skin on.
- Preheat the skillet on medium and when heated, pour in the oil to cover the entire surface.
- When the oil is hot, place the potatoes into the skillet. (Cover the bottom without layering for even cooking.)
- Sprinkle evenly with Paprika and salt.
- Leave the potatoes cooking on one side for 2 minutes before stirring to brown up well.
- Stir and cover the pan, turning down the heat to Medium-Low.
- Let them cook for the next 10 minutes, stirring periodically and recovering.
- Once the potatoes are tender, remove the cover and allow the potatoes to brown on all sides for another 5 minutes.
- Push the potatoes to the edges of the pan to create a space in the middle of the skillet.
- Add a tsp more of oil and add the fresh garlic. (This will allow the garlic to cook and release flavor.)
- Once the garlic has started to brown, mix with the potatoes, and toss in the fresh dill.
- Heat for a few minutes, remove from heat, and serve.
- Garnish with green onions and more fresh dill.
*You can sub other kinds of potatoes as well.
*You can also use whatever vegetable oil you prefer for frying.