As carbohydrate go, potatoes are my all-time favorite carbs- bar none. There has never been a potato made, that I have had the opportunity to eat, that I did not enjoy.
Have I had potatoes made every way possible? No, unfortunately I have not! But I am willing to try them. (I am willing to sacrifice, for you people 😉
Today, along with the baked salmon, and the ba’corn, and the arroz verde, I fried a half dozen, thinly sliced, Yukon golds potatoes, (that is probably what they were), with, about three camotes, (pronounced ca MO tehs) sweet potatoes, (but, instead of being orange inside, they were white, and purple outside). The camotes started frying first, (mainly because I have never seen, let alone cooked with, a camote), in a melted stick of unsalted butter, to which I added half of a thinly sliced white onion. I salted the heck out of them, (potatoes, eggs, and, something else that I can not remember, need a lot of salt to bring out their flavor), and then added the thinly sliced Yukons. Over a low flame, I turned them every five minutes, or so, and then, after fifteen minutes, I covered them with aluminum foil, (the pan was too big for a proper lid) to fry for twenty minutes more, flipping them, still, about every five minutes.
Just before serving, I dusted them with some garlic powder, and sprinkled a handful of grated Parmesan cheese over the top.
Oh, you should have seen them when they were done. There was about a full, small potato size piece that was “burnt”, so Ivan, Marco, Pepe, Paty, and I, each had a bite. For us, it is the best part of a potato- the caramelized, “burnt” part- the part with real flavor.
There was so much “flavor” in the house, in fact, that was leaking out of the open kitchen windows, the neighbors, came by to see what we were making. [Little do they know that tomorrow we are going to make more potatoes, (because there are none left over from tonight’s dinner), and take a full portion of everything to their house, so they can enjoy what they were smelling.] We cannot wait for them to try our cooking. As I am, mostly, of German descent, and, Ivan is, obviously, of Mexican descent, the combination of our two cultures combines to make some very interesting _________ (fill in the blank).
I will let you know what they think, though I am pretty sure they will enjoy their meal. Who does not like potatoes, I ask you?
Potato update: 02/11/19
The neighbors came over just a few minutes ago to let us know how much they enjoyed the food we made. Victor and Areli are their names, and they are the best of neighbors, we all think.