Non-vegetarian Chili Fried Potatoes

It may be the 257 consecutive days of chili, the pet chickens, or the nightly “Clockwork Orange Style” screenings of Charlotte’s Web to which she is subjected, but the Pirate has broken down and announced her migration to vegetarianism.

During last night’s meal, the Pirate requested grapes. When I said “of course” she disappeared into the backyard for at least an hour.  Apparently she was foraging for grapes.  Fortunately, she was able to wrangle a bowlful and returned to the house (this being good, as our yard is maybe 300 square meters.)  A meal of grapes, indeed food for thought or for blackbirds.

The best news of all this that the particular strain of vegetarianism that has infected the Pirate appears to be benign. It (according to her own self-diagnosis) allows for the consumption of “good tasting meats like bacon, crab, and fish.”  Great. If we can’t stand on conviction, I guess will have to settle for lolling around on the good earth.

 

Ingredients:

 

¼ C bacon grease

1 T vegetable oil

1 C chopped onion

2 lb red potatoes, finely diced

½ C corn flour

3 T chili powder

1 T paprika

½ T garlic powder

½ T mural of flavor (Penzey’s)

½ T garlic pepper seasoning

½ T celery salt

 

 

Directions:

 

  1. In a 1 gallon ziplock bag, mix flour and seasonings.
  2. Add potatoes to bag and shake well to coat.
  3. Heat oil and grease in a pot or pan.
  4. When grease is well heated, add onions and coated potatoes.
  5. Cook, on medium heat, turning frequently until potatoes are fully cooked. (about 20 minutes on my stove.)

 

Non-vegetarian Chili Fried Potatoes

Non-vegetarian Chili Fried Potatoes

Tasting Notes:

 

The use of a seasoned flour coating was to the benefit of these potatoes. Precoating the spuds seemed to functionally hold everything in place. Too often when I am frying potatoes, the seasoning clumps together or ends up in the oil instead of on the potatoes.  The texture of the finished product tenderer than I had aimed for.  This being the result of frying a large batch in a pot.  Should you desire crisper potatoes, use a shallow pan, more grease, and fry in small batches. The flavor was top notch.  The seasoning dressed up the creamy, sweet reds and perfectly complemented the grilled steak (which our little vegetarian enjoyed).

 

 

 

 

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