Dad’s Cheesy Pan Potatoes

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