Ah comfort food! We seem to be having a pretty mild winter here in Seattle – so far no snow other than in the mountains; not too bad on the rainfall (although Seattle Weather blog shows stats that February was wetter than normal – me I just don’t believe it!) Even the wind has been pretty cooperative except for an occasional day here and there that was a little more than “gusty winds”. But as everyone observes every morning on the national news, the majority of the rest of the country is facing some pretty severe weather and it doesn’t seem to be letting up anytime soon. Several of my friends and readers on the East Coast have written asking for a good “comfort food” recipe – one that they might even have the goods stocked already in their pantry and refrigerator. And this recipe does just that. To all my friends on the East Coast who are bundled up, sitting around the fireplace as the furnace has gone out, shoveling snow each morning and night, or have just plain …
Hash browns are simple to make, but sometimes they are nice and crispy on the outside and soft on the inside, and other times not so much. If you always want your hash browns crispy like those you get at your favorite pancake house, or the local diner, then you need to prep therm just like they do, and remove the moisture from your potatoes before you start to fry them. It’s as simple as that – no mystery, just an extra step you may or may not be used to doing.
Not sure why Emma named these potatoes “boats” except that’s what my Mom always called them and this is her recipe. We had these long before potato wedges became popular and they are wonderful when served with chicken or meatloaf, but are good just all on their own. (Hint: if you are just eating the potatoes, serve them with mayonnaise or Aioli – they become gold at this point).
Lyonnaise Potatoes is a french dish of pan-fried potatoes, that originated around 1845 in the city of Lyon, which is located in a region called Rhone-Alpes in France. In French, a la lyonnaise means the dish contains onions – think I originally learned how to make this dish watching Julia Child on TV way back when. A lot of recipes suggest blanching or par-boiling the potatoes in advance of the pan-frying to help expedite the cooking of the potatoes. I eliminate that step as I think it makes the potatoes too soft or mushy, and I definitely like this dish to be crispy!