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Name: Fried potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Fried Potatoes and Onions; Ingredients; 4. large russet potatoes; 4. large yukon gold potatoes; 1. large onions sliced thin; 4. tablespoons butter or more if required; 2. tablespoons extra virgin olive oil; 1/2. teaspoons garlic powder; 1/2. teaspoons dried dill weed; 1/4. teaspoons salt; 1/4. teaspoons black pepper

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INGREDIENTS

Fried Potatoes and Onions
Ingredients
4. large russet potatoes
4. large yukon gold potatoes
1. large onions sliced thin
4. tablespoons butter or more if required
2. tablespoons extra virgin olive oil
1/2. teaspoons garlic powder
1/2. teaspoons dried dill weed
1/4. teaspoons salt
1/4. teaspoons black pepper

INSTRUCTIONS

Peel and slice potatoes about 1/8 inch thick or thinner.

Slice onion thinly.

In a large frying pan on medium-high heat, melt butter, add olive oil.

Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.

Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.

Serve hot with your meal.

Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

NOTES

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Fried potatoes

Fried Potatoes and Onions
 Ingredients
4. large russet potatoes
4. large yukon gold potatoes
1. large onions sliced thin
4. tablespoons butter or more if required
2. tablespoons extra virgin olive oil
1/2. teaspoons garlic powder
1/2. teaspoons dried dill weed
1/4. teaspoons salt
1/4. teaspoons black pepper

Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly.
In a large frying pan on medium-high heat, melt butter, add olive oil.
Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
Serve hot with your meal.
Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

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Nutrition

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Serving Size: 1 (2967g)
Recipe Makes: 1

Calories: 2423
Calories from Fat: 139 (6%)

Amt Per Serving		% DV

	Total Fat 15.4g	21 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 2.5g
Cholesterol 0mg		0 %
Sodium 164.1mg		6 %
Potassium 12402.4mg		326 %
Total Carbohydrate 525.9g		155 %
	Dietary Fiber 51.9g	208 %
	Sugars, other 474g
Protein 61.7g		88 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2423

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