From Andie Evans
Yukon Gold potatoes (or whatever kind you like)
olive oil
kosher salt
black pepper
garlic powder (or any seasoning you have on hand--experiment)
Halve the potatoes and slice them 1/8 to 1/4 inch thin. In a bowl, toss potatoes with olive oil and seasonings. Fry in a skillet over medium heat until they are golden brown and delicious.
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