I LOVE potatoes. No, really. I LOOOOVE them. I love them baked, mashed, fried, in soup, curried, cheesy, hot, cold, mushy, crispy, seasoned, plain, red, yellow, brown, purple, breakfast, lunch, dinner… any way they come, I will eat them and LOVE them.
Naturally, someone who loves a spud this much must have a favorite recipe or two, or three, or more. I absolutely do, and today I am going to share one with you. After much deliberation, I have decided that my #1 potato recipe must be shared. It just wouldn’t be fair to keep this from my fellow starch-loving friends.
This recipe is the result of many camping trips, and many attempts at making the perfect fried potato to accompany a juicy red steak cooked lovingly over an open fire. I couldn’t even tell you exactly who added what to this recipe, however in the spirit of how the recipe came to be, my closest friends have named them “Burns Camping Potatoes”. We recently enjoyed them with these Honey Jalapeno Chicken Tenders (Many thanks to The Right Recipe!)
Please make them, please love every bite, and then share with your friends!
INGREDIENTS: (Serves 8-10)
5 lbs Russet Potatoes sliced (1/4″ thick)
1 large Yellow Onion sliced
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Worcestershire Sauce
McCormick Grill Mates® Steak Rub (Generous sprinkle – at least 2 Tbsp)
2 Tbsp Margarine
METHOD:
Preheat EVOO in large electric skillet or in large skillet on stove over medium heat. Add remaining ingredients, stir, and cover. Cook for approximately 25-30 minutes (stirring frequently), or until potatoes are cooked through and have most have nicely browned. If the potatoes seem to dry out, add more oil, Worcestershire sauce, and margarine one tbsp at a time.
SERVING SUGGESTION:
Serve potatoes topped with Sriracha and a dollop of sour cream. Pairs perfectly with anything prepared on the grill, or as a side dish with eggs and omelets for breakfast.
Foodmotional 