It’s called hangover food, and it’s delicious. I don’t care what you say.
These potatoes are perfect for the weekend, OR as a use-up for leftover baked potatoes on a weeknight – serve them with a salad for a light, quick, delicious meal!
There aren’t any set amounts for this recipe, it’s really just a method. You’ll need enough potatoes to feed the people you’re serving, and everything else is just a sprinkle here and there according to your taste!
You will need some stuff, though:
- potatoes – any kind, scrubbed
- seasoning salt
- other spices of your choice! hot sauce is super delish
Clearly if you have some leftover cooked potatoes, skip the cooking potato step, k? You’re an adult, surely you figured that out.
I “bake” my potatoes in the microwave like a cool kid. Prick them all over with a fork, wrap them all in a dish towel, then microwave them for 5-10 minutes, depending on how big they are. These small potatoes took 5 minutes and were nearly cooked through – baking potatoes will need 10 full minutes. They won’t be fully cooked – that’s fine!
Let the potatoes cool until you can handle them, then cut them into cubes. I like different shapes and sizes – cut them however you like!
Now, heat a large frying pan to medium heat with a drizzle of olive oil and 2 pats of butter – enough to barely coat the bottom of the pan. Toss in the potatoes, and sprinkle them all over lightly with flour.
I add a big sprinkle of seasoning salt, another pat of butter, and anything else I want for flavor here as well.
Shake or stir the potatoes until they’re coated in flour and the oil/butter – add more butter if you need to, the pan shouldn’t be bone dry. Toss the potatoes around for 5-10 minutes until the outsides are brown and crispy – taste them and add more seasoning if you need!
These are great and leftovers are even better! I make them all the time, and they’re served here with a Boca burger because I’m SO health conscious, but the slightly-intoxicated Friday night/Saturday morning usage might be my favorite. Top them however you like, and make these for brunch next weekend!