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Chili
powder and cheddar cheese compliment fried potatoes. This dish
is easy to make on a side burner while grilling steaks. In my
humble opinion this is similar to a potato Galette, but much
more delicious. The potato slices are an eighth of an inch
thick. Chopped fresh parsley may also be sprinkled over the
cooked potatoes. Fresh parsley is bursting with nutrition and
has a high content of vitamin C, beta-carotene, calcium and
iron. Fresh parsley will last longer in the refrigerator if you
place the stems in a glass of cold water and cover the leaves
with a paper bag.
2 tablespoons corn oil
4 cups
thinly sliced russet potatoes
1
large onion, sliced
1
teaspoon chili powder
½ cup
shredded cheddar cheese
¼
teaspoon seasoning salt
Ground
black pepper
1. Heat
a 5-quart sauté pan over medium heat. Fry potatoes
in
oil until almost cooked but still slightly firm.
2. Add sliced onion
and cook until transparent. Continue to
cook until potatoes are soft. Stir now and then.
3. Sprinkle with
chili powder, cheese, salt and pepper.
Cover
with pan lid and allow
cheese to melt.
Serve from the pan.
Makes 4 servings
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