Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Fried potato salad

Jerry Stratton, April 14, 1996

This untraditional salad makes a great choice for when you want something different and moderately exotic at a potluck but don’t want to stand out by making something healthy.

Servings: 2
Preparation Time: 40 minutes

Ingredients

  • 1 potato, sliced into fries
  • 1/2 red bell pepper
  • 1/8 cup olive oil
  • 1 tomato, diced
  • 1 clove garlic, finely chopped or crushed
  • 2 tbsp feta cheese
  • pinch of fresh-crumbled rosemary
  • salt and pepper to taste

Steps

  1. Heat the oven and a cast iron pan to 400F.
  2. Put the olive oil into the pan and coat bottom.
  3. Put potato slices and bell pepper into pan and cook 30 minutes, turning once (add rosemary on turning).
  4. Mix garlic into the potatoes; they'll fry slightly.
  5. Mix cheese and tomatoes into potatoes.
  6. Salt and pepper to taste.

A V-Slicer (mandoline) will chop the potato, bell pepper, and tomato in seconds, and is a lot less expensive than a food processor.

If you prefer crunchier bell peppers, add them halfway through cooking the potatoes. You can also add onions or sautéed onions, and parmesan cheese instead of feta. If you use a harder cheese such as parmesan, add it along with the garlic so that it fries well.

If you can’t serve a dish that doesn’t have meat in it, add some sliced Italian sausage along with the potatoes, and reduce the olive oil.

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