Fried Taters

This is a cheap and easy recipe that I need to utilize, like, TODAY to use up the spuds that are starting to sprout in my potato bin!

The key to really good, crispy, fried potatoes that are soft on the inside but crunchy on the outside is a cast iron skillet coated in *cold* oil.  Do not heat the skillet or the oil before beginning.  Just pour some vegetable or canola oil in a pan and add diced potatoes... about this big:

Dump them into the oily pan, crank up the heat (about medium high), season liberally with salt & pepper (time saver:  I combine my salt & pepper 2:1 in a cheapo pepper shaker), and cover the pan.  When browned on one side, flip with a spatula and continue cooking.

Make sure they are adequately seasoned, and serve with almost anything at any meal!  If you really have good taste, throw in some chopped onion and/or pepper with the raw potatoes!

Busy Days!

I haven't updated in so long, and I don't even remember how far back I need to catch up!  I thought I'd pop in here though, say hi, and solidify my commitment to blogging (for a while until things get too hectic again, anyway!).

Soccer season ended today {Praise the Lord!}, and I look forward to being at BLESSED HOME SWEET HOME for most weeknights for awhile.  We also had our church's spring revival meeting with Bro. Jim VanGelderen & family a few weeks ago.  The meetings were excellent; but it's tough getting five little ones fed, dressed, and off to church every evening.