Home Fries

How about some home fries? You know those crunchy yet soft potatoes you can eat at any meal. They're so tasty. And probably not very good for you. But who cares. And guess what! They're easy to make too. Use left over baked potatoes, or steamed potatoes, peels on or off. Go crazy.

This recipe is only approximations because you should do it to your own tastes. If you use already cooked potatoes, just cut them into chunks, and skip the cooking in broth step.

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Home Fries

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4-6 potatoes cut into 1x1 1/2 inch chunks or slightly bigger if you want

3 tablespoons of olive oil, or butter or any combination

1-1 1/2 cups chicken broth

seasoning salt

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Heat butter/oil in large non-stick skillet over medium high heat. (You could do this in cast iron, but it may still stick unless you've got a really well seasoned pan. And you'll have to use more oil.) When hot add potatoes and cook for about 1 minute. Pour in broth turn down to medium-low, cover with a lid and cook for 10 minutes or until the potatoes are tender but not falling apart. The broth should be pretty much cooked out at this point. If it's not you could pour some out. All you should have left is a bit of the butter/oil and potatoes. Cook the potatoes until browned turning them over gently with a spatula. Don't stir them or you'll break them into pieces. When they are brown enough for you, sprinkle with season salt and serve.