Well, if there’s one thing I’ve learned over the past couple of years, it’s how to stretch certain ingredients when push comes to shove.
Potatoes are one of my favorites because they’re so amazingly versatile. Roasted, mashed, fried – you can make a few potatoes feed an entire army!
- 1 quart red potatoes (skins on), sliced ⅛″ thin
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
- 2 shallots, sliced
- 2 cloves garlic, diced
- 1 tablespoon paprika
- 1 tablespoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Place the potatoes in a large pot of water and set over high heat to boil for 7 minutes. Drain.
- Add the olive oil and butter to a large skillet and warm over medium-high heat for a couple minutes. When the butter starts to get foamy, add the shallots and cook until they start to soften. Add the garlic, and cook for 1 more minute.
- Toss the potatoes with the paprika, thyme, salt and pepper, and then add to the hot skillet. Cook for 15 minutes, stirring occasionally to ensure the potatoes get evenly golden brown and crispy. Serve hot.
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