User blog comment:USS Enterprise CVN-65/Enterprise's Cooking Guides: Milkshakes/@comment-10905876-20140828152031

Home fried potatoes a la CRG Kevin:

Ingredients:

Potatoes

A pot of water

Butter

Seasonings can be either:

Garlic powder

Oregano

And Thyme

Or Montreal steak seasoning

You'll need:

A knife

A cutting board

A pot with water

Some sort of frying pan or skillet

A spoon or butter knife

And A spatula

Steps:

1. Wash the potatoes (number varies by how many you're serving) and cut them into 1/2 in cubes, doesn't have to be precise, don't use a ruler.

2. Fill a pot of water and boil the water

3. Once the water is at a boil, add the cubed potatoes and boil for about 20 minuets.

4. Near the end of the 20 minuet boil, put the skillet on a burner (on a side note: gas burning stoves are the way to go, they give much quicker temperature response.) and heat it up. Once it is hot, add butter, not oil! to the pan to cook your potatoes in, I'll explain why you don't use oil in a minute.

5. Once the 20 minuets are up, drain the water and move the potatoes over to the skillet or frying pan. Now is also the time to add your thyme garlic and oregano, the best way to do this is to add it in the ratios that smell best, I use these three as they are complimentary to each other and to the potatoes themselves.

6. Continue cooking potatoes till they are a bit crispy on the outside, you will need to add more butter to your skillet as you go, because it evaporates and absorbed into the potatoes as you cook. Now the reason I say butter and not oil is simple, it is easier to get your potatoes crispy in butter than in oil.

7. Turn off heat to your stove and remove the potatoes to either a serving plate or the plate you'll be eating off of. Take your skillet or frying pan over to the sink and wash it while it's still hot, they wash easier that way and it gives time for your potatoes to cool down to an edible temperature.