INGREDIENTS : Enough peanut oil to wet the entire bottom of your pan 2 tbs unsalted sweet cream butter 1 lb Idaho Russet or Red potatoes (I like Reds – but that is just a personal preference) Salted water ½ medium sized sweet onion like Vidalia Salt and Pepper to … Melt enough butter to cover bottom of large skillet and layer potatoes on bottom. Peel potatoes and onion and slice both. You can sprinkle the pan fried sweet potatoes with fresh parsley or fresh coriander, more chili flakes, thinly sliced spring onions/scallions, roasted sesame seeds or nigella seeds. Separate onion slices into rings. Za’atar or sumac would also make an interesting and delicious change.


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