Fried Potatoes
Ingredients
3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried3 tablespoons extra-virgin olive oil or a neutral tasting oil2 teaspoons kosher saltPinch cayenne, optional
Directions
Preheat the oven to 450 degrees F.
Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
Transfer potatoes to a serving dish and serve immediately.
Pancake
Ingredients
1 c. all-purpose flour2 tbsp. sugar2½ tsp. baking powder½ tsp. salt1¼ c. milk3 tbsp. butter or margarine1 large eggVegetable oil for brushing pan
Directions
In bowl, with wire whisk, stir flour, sugar, baking powder, and salt. Add milk, butter, and egg and stir until flour is moistened.Heat griddle or 12-inch skillet over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cups onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn and cook until underside is golden. Transfer to platter; keep warm.Repeat with remaining batter, brushing griddle with more oil if necessary.
