Tuesday, April 10, 2012

Our Easter Feast - Part I

Disclaimer:  Those with heart or cholesterol problems may want to avoid reading this post.

Our Easter feast was a tad outside the box this year.  John still has a limited amount of things he can eat since his continuing dental work so I have been keeping away from cooking anything chewy or crunchy. Since I haven't made one of our favorite meals for about a year now I asked him what he thought about me making it for Easter & he was very enthusiastic!

We both love potatoes, especially fried potatoes, & as the years went by we developed something which we have referred to as Cholestrol Potatoes, Heart Stopping Potatoes, & most recently Killer Potatoes.  I decided I would share this prized recipe with you.  Try it if you dare   : )

Killer Potatoes

Ingredients:  One 5-pound bag of red potatoes, a skillet big enough to hold 5 pounds of potatoes, 1 stick of butter, slices of American cheese.  

1.  Put the potatoes into a large pot & bring them to a boil.  Turn the heat down to medium & continue cooking all the potatoes until soft.  You will know they are ready when you can easily stick a fork about 1/2 inch into the potato.  Another clue to them being done is when the skins start cracking & peeling but don't rely on this only ... use the fork test as well.  Be careful not to over boil the potatoes.  You don't want them to get mushy.  
2.  When the potatoes are ready, remove them from the pot with a slotted spoon & place them on some paper towels.
3.  Get your stick of butter.  
4.  Cut about 2/3 of the stick of butter into pats & arrange them in your skillet.  Set the remaining 1/3 stick of butter to the side for now.  
5.  Peel the potatoes.  They will still be hot so be careful.  Using a Playtex Rubber Glove to hold the potatoes while you peel them is a big help since the heat will not transfer very quickly through the glove.  
6.  Immediately after peeling each potato, cut it into roughly 1/4 inch slices.  
7.  Place the sliced potatoes into the skillet on top of the pats of butter.  
8.  Repeat steps 6 & 7 until all the potatoes have been sliced & placed in the skillet.  Cut the remaining 1/3 stick of butter into pats & place them on top of the sliced potatoes.  Uh oh ... there doesn't appear to be quite enough butter on those potatoes.  Luckily I had another stick of butter in the fridge. 
Alas, this is as many photos as Blogger will let me have in this post.  You will find the continuation of this recipe in Our Easter Feast - Part II.


TheCrankyCrow said...

:o))))) Oh boy....I'm lovin' this. Did someone say BUTTA??? :o) Moving up to Part II! Smiles & Hugs ~ Robin

TheCrankyCrow said...

(PS - Really? Blogger limits the number of photos you can put in a post??? I wonder if the Blogger police will be out to get me for all those sheep photos I posted???) r