Directions: |
Directions:Set a pot of water to boil on high. While waiting, chop the potatoes into quarters, or smaller if you prefer. Also, while the water boils is a good time to chop the onions and grate the cheese. Put the now quartered potatoes into the pot and leave them to boil for anywhere from 40 minutes to an hour, however long it takes to reach desired softness. Once ready, empty the pot into a strainer, straining the potatoes. Now set a skillet on medium high and smear with melted butter to keep from sticking or burning. Add the potatoes to the pan now, and let them brown by themselves for about ten minutes (BUT, do not leave them in the pan alone, stir them around and make sure the browning is even). Then add the onions, chili powder, seasoned salt, garlic salt, paprika, parsley flakes and black pepper. Continue letting the potatoes cook for about 15 to 20 more minutes, then turn the heat to low, and sprinkle the cheese over the top of the potatoes. Once the cheese is melted, remove everything in the pan from the skillet to a plate, let cool, and ENJOY IT. |
Personal
Notes: |
Personal
Notes: I didn't include the measurements for the spices and stuff, because although I've made this several times before, I never went off of specific measurements, I just learned a general scope of how much of each to put through a trial and error type process. Regardless, just use them sensibly (heavy on the chili powder, moderately heavy on the salts, and go pretty light on everything else). I was originally, out of spite, going to dedicate this dish to my former Algebra II teacher Mrs. Reiderer, because it was while missing her stupid class that I came up with it. But after further evaluation, I realized that she does not deserve such an honor. Instead, I dedicate it to my Mom, because it her miscalculation in how many potatoes we would need for dinner the night before that resulted in me having the necessities to create this thing.
|
This recipe for Potato Stir-fry (open to interpretation) is from