"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Steam Fried Potatoes Mom's Special, by Barbara Spearman Johnston, is from Spearmans Fine Foods,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Barbara Spearman Johnston Added: Monday, October 19, 2009
Sliced Potatoes (in thin circles) Cooking oil Salt Water
Mom's rule of thumb (1 Potato per person plus one extra). Use enough oil to lightly coat bottom of frying pan. Put potatoes in hot oil and brown both sides. Careful not to turn too early. After browning add small amount of water, cover with lid to steam until tender. (onions optional)
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