Who doesn’t love them?

Let me count thy ways…

Fried, baked, mashed…boiled, grilled or shredded –

Breakfast, lunch or dinner… the simple spud always saves the day.

These tasty taters (above) were cut, then sliced, then sauteed in olive oil, over a low heat – slowly…

Slowly, slowly I let them cook – adding a little more olive oil as needed, without drenching/drowning in oil of course – while keeping the fry pan covered, with a lid.

I like to put a lid on the cast iron fry pan while these beauties slowly soften. The lid helps keep in the heat without drying them out. They soften while they cook due to the moisture, but the lid does need to be lifted every now and again to allow the steam to escape and while they are uncovered, be sure to toss them, gently, so each piece cooks evenly…cover again for a little while longer and stir a few more times.

*the time here depends on the type of potato you are using as well as the overall thickness and size of each cut piece

*Once they begin to soften (you’ll notice the potatoes firm consistency changing – softening with each turn…) it’s time to brown them, while crisping them up.

Add a little salt and pepper at this point + maybe a little drizzle of olive oil to help them brown and crisp nicely. Here is where you need to walk the fine line of just enough moisture (to prevent sticking to the pan) and not too much, thus preventing the perfect amount of browning/crisping…keep the heat a little higher at this point – but not so high that you risk burning them…while also keeping the lid off. Let that steam out! (:

Remember to toss them in the fry pan now and again to prevent burning and sticking…

This is also the time to add in some finely chopped onions (the amount depends on the quantity of potatoes – use your judgement – if unsure, go light on the onions) If the onions are added too soon – they burn. Add them too late, and well, they don’t have time to caramelize…

So, at this point the potatoes should be nice and browned and crispy. Let those onions cook just the right amount of time, about five minutes or so.

Remember to toss the onions with the potatoes over medium heat a few times for the perfect match – crispy homefries with caramelized/browned onions.

Finish with whatever fresh herb you have. Parsley, thyme, sage, scallions or chives are a few to consider.

Or skip the herbs if you don’t have any and just add a dollop of ketchup and call it delicious!


Stay well. Be well.

What’s your favorite way to eat potatoes?


latkes for you – latkes for me

The humble potato. It can be mashed, smashed, boiled, broiled, baked, fried…and even grated into pancakes.   Potato pancakes are something I remember from my childhood…I remember my mom busily grating the potatoes, mixing up the batch and then frying each cake until they were nice and crispy on the outside and chewy on the inside…I still love latkes (potato pancakes), comfort food I’d say… The main ingredient is potatoes. How much more simple can you get? Enjoy them for breakfast, brunch, lunch, dinner or as an appetizer…latkes for you, latkes for me.

Easy, inexpensive and versatile – what’s not to love?

All you’ll need is;

(makes about 10-12 latkes)

4 cups grated potatoes ( I don’t peel my potatoes –  peel if you prefer – but do wash well)
1 tablespoon grated onion
1 egg, beaten
2 tablespoons all-purpose flour
1 teaspoon salt
peanut or canola oil for frying

* other options add freshly chopped chives, parsley, grated zucchini, green onions, black pepper.

What to do;

grated potatoes

Grate potatoes.

Rinse the potatoes under water. Strain potatoes as much as you can – press against sides of strainer or wrap in cheesecloth and squeeze…

Place strained potatoes in large mixing bowl. Add grated onion, flour and salt. Mix well. Add egg and mix well.

mixed potatoes

Scoop a small amount and place on heated (and oiled) heavy bottomed (cast iron is great!) fry pan and press down to form a ‘cake’. Once bottom and edges begins to brown, flip and brown other side.

bottom browning


Keep warm in oven on rack or cookie sheet.

Ideas on how to eat latkes

Breakfast – perfect use for leftovers – reheat latke in oven and serve with brown butter scrambled eggs and toast – great way to start the day…

Brunch – top with sauteed spinach, a poached egg and hollandaise sauce – deliciousness to say the least.

Lunch – serve with applesauce, sour cream, creme fraiche or tzatziki;  add a side side salad.

Appetizer – (make bite sized cakes) serve with dipping sauces (think ketchup, apple sauce, sour cream or tzatziki). Top with freshly chopped chives or parsley.

Dinner – serve alongside any dish where potatoes are welcome…serve with above mentioned sauces or plain, garnish with fresh herbs.

How do you like your latkes?

Here’s another version from Scarletrosita