Grandma was a master at cooking potatoes, a staple food during her tenure as chief cook on the family farm. By the time I was old enough to pay attention, I never saw her use a recipe when preparing potatoes. She had made fried potatoes countless times, and yet she did take the time to copy this recipe down. Perhaps because it called for a unique combination of spices. Perhaps she just wrote it down out of habit, as she tended to copy down the recipes shared on "Party Line," which aired weekdays on Little Falls' KLTF radio station. This recipe is from about 1978, I believe, as the mail-in offer on the back side of the paper said the free "Star Wars Kite Offer" from General Mills expired November 30, 1978.
I wasn't sure about the celery seed in here, but it turned out to be a rather subtle addition to the flavor of the dish. The amount of butter called for makes these potatoes taste amazing, if a bit decadent for everyday fare. The next time I prepare them, I think I'll reduce the butter by at least one fourth. I imagine Grandma would have done the same.
For our family, I cut the recipe in half and cooked it in a 12-inch skillet. This is what I used:
1/4 cup of butter
2 cups sliced Yukon gold potatoes
1 cup sliced carrots
1/2 an onion, sliced
1/4 teaspoon salt (a heaping 1/4 tsp.)
1/4 teaspoon garlic powder (a heaping 1/4 tsp.)
1/4 teaspoon dried mustard (a heaping 1/4 tsp.)
1/4 teaspoon celery seed
black pepper to taste
Melt butter in 12-inch skillet. Stir in sliced vegetables (1/4-inch slices, I made), sprinkle with spices, cover, and cook over medium heat for 20 minutes, stirring occasionally. Remove cover when potatoes are tender, and turn up heat slightly. Cook for about ten minutes more, stirring every few minutes, until the vegetables begin to brown. Serve immediately.
Comments