Fried Taters Et Al Recipes

TEMPTING TATERS

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
• Fold in the cream cheese and mash with a potato masher or beat with an electric mixer until smooth.
• Add the butter and cover with potatoes; once softened, stir to mix.

FRIED TATERS

Steps:

• In a large skillet, pour the olive oil and heat on med-high heat.
• Wash potatoes well and cut with skin on into thin cubes or triangles.
• Add potatoes to skillet.
• Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
• Lower your heat to medium and turn potatoes until browned on each side.
• Takes about 10-15 minutes.

QUICK FRIED TATERS

Steps:

• Set a 12-inch Dutch Oven on your camp stove over medium heat or in the firepan with 14-16 briquets underneath. Cut the spuds up while the oil heats up the Dutch Oven. Add the spuds and turn every 2-3 minutes once they start to get crispy. I add my diced onion when spuds are about half done. Cook till done and top with grated cheese for a treat.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

FRIED TATERS ET AL

Steps:

• Peel and cube an eggplant. I use about 3/4 of one in this recipe, Place the eggplant in a colander and add salt to remove water. After about an hour rinse the eggplant and squeeze dry. Place 2 Tablespoons of Olive Oil in a skillet and bring to a medium temperature. Add thinly slice potatoes, onion, carrot, peppers, and egg plant to the skillet. Cook until done. Serve hot and we like this recipe with Asiago Cheese. This recipe can be expanded easily for additional company. Enjoy.