Each week we will be giving out a great recipe for our Kitchen Stir: Stir Cookers.  This week our recipe comes from Julie Z.  She has made a great and somewhat healthy breakfast recipe that I’m really looking forward to giving a try.  This recipe would also be great when you have some left over baked potatoes from last nights dinner!

Serve with scrambled eggs for a great breakfast

Here is Julie Z’s recipe.

“One of my favorite uses for the KitchenStir Pan.”

It takes a little bit of additional prep the way that I do it, because I want to keep the oil content way down, but it makes spectacular “American Fries”, which is what my family called french fries that are cut into a little square shape instead of long skinny rectangles.

I slice the peeled potatoes very uniform and small, about 1/4 inch thick max, and about an inch square. That’s so they tumble easily.

Then I rinse or soak the cut potatoes for a few minutes in warm water to remove some of the starch. (Makes them crisper if you are cooking with small amounts of oil.) Drain the potatoes, dry them completely on paper towels, then toss them with a TBS or so of oil in a mixing cup and thoroughly stir to coat. Toss them in the hot pan at about 375°. They brown in about 10-12 minutes at 375°. You might need to lift and turn the potatoes once or twice with a silicone spatula to make sure that all the sides are getting browned, but it’s a heck of a lot easier than baking them in the oven and having to turn them all over one at a time by hand, which is how I was handling it before.

For the low oil method, I don’t try to do too many potatoes at one time (only 1 large or 2 small) – they are slower to brown and tend to break up before browning if you put too many in the pan. (I’m sure if you were willing to use more oil, you could fry as many as you wanted at one time, but I haven’t actually tried that yet.)

They still taste great if they break up, and you get little crunchy brown crusts mixed in, but they tend to steam rather than getting the fried effect if you use too many.

In either case, whether the potatoes are “fried” crisp, or fluffy with crunchy bits, I’ll sometimes throw in a small thinly sliced onion (coated with more oil in the same cup I coated the potatoes in) just as the potatoes are starting to get some brown edges, and then let the potatoes and onions finish cooking together. “Lowfat Potatoes & Onions” is spectacular, and if you wanted to make it a bit more naughty, you could even add some crumbled bacon before serving. ~ Julie Z.

 

Check back here weekly for a new recipe!  We’re working on a “sweet treat” for you next week!  If you have your own recipe that you would like featured on our blog please email us and let us know!

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