Lin's skillet-fried potatoes

The best potatoes for this is the little red ones; russet potatoes. If you don’t have them the white ones will work too, but it’s best to have small potatoes because you want small wedges. If you’re looking for a recipe with exact measures, this isn’t it. The amounts depend on how many people will be served and thus how many potatoes you’ll need. If more than two people, just scale up the proportions appropriately.

If two people are to be served, you’ll need about four russets. Cut them in half and then cut three to five wedges per half.

Slice two good sized garlic cloves thinly.

In a skillet, dispense some olive oil and about a ½ - ¾ inch slice of the kind of butter that comes four sticks to a box. Heat the oil and butter at above medium heat. Our electric range has settings from 1 to 10. I use the #7 setting.

Sauté the garlic slices until brown on each side, then remove from the skillet. While the garlic slices are being fried, stir occasionally the oil and butter mixture. This will be the coating for the potatoes; there should be enough to cover all sides of the potato wedges and a little left over to fry them in, but not so much that the potatoes are floating in the oil. You don’t want oily potatoes.

After the garlic is removed, dispense the potatoes in the frying pan being careful not to splash the hot oil on yourself. Stir the potatoes and oil well so that all the wedge surfaces have been in contact with the oil.

Sprinkle some seasoning, onion powder, salt and pepper over the potato wedges. Right now we’re using Costco’s Kirkland Seasoning Salt. This is a trial and error routine. Next time you do it, you’ll probably make some adjustments to the amounts used.

Stir everything up well. If you have a large quantity of potato wedges you may have to add more seasonings after you stir the first time. Cover with a lid and cook at the same heat setting. About every 3 or 4 minutes, stir vigorously because you want all the wedge sides to be brown if possible.

Just before they are ready to be dispensed on the plates, remove the cover and let fry for a few minutes.