Pan Roasted Potatoes

It’s Thanksgiving Monday in Canada, meaning it’s a legal holiday for many. I’ve a long month of stuffing myself due to the Jewish holidays, I’ve been trying to keep the calories down. The problem with me is I LOVE carbs. These pan fried potatoes don’t make me feel totally guilty as they are not deep fried and I use canola oil. They are rich in flavour and have a great crisp.

Ingredients:

1 small onion diced

2 baking potatoes

3 cups of water for boiling

Canola oil for frying 3-4 tblsp

1/2 tsp Lawry’s Seasoning salt

Pinch of basil

Drizzle enough canola oil to cover 11″ saucepan and add diced onions. Sauté onions until golden (10 minutes). Set aside. Peel and dice potatoes into inch chunks (see picture). Place into pot with 3 cups of water and boil until firm but not soft. Completely drain potatoes then transfer to saucepan with onions and sprinkle seasoning salt and basil. Fry on medium heat until outside of potatoes are lightly brown.

I also serve this during Pesach as one of our go-to meals with scrambled eggs. You can change the basil to oregano.

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