We will provide ideas You are are looking for a mike's seasoned home fried potatoes recipe that is interesting and also how to process it which results have aroma and taste that able give us taste and appetite

So that the taste quality of mike's seasoned home fried potatoes, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare mike's seasoned home fried potatoes delicious as long as you know the technique then this dish is able become a treat that is very special.

Ingredients and seasonings required in prepare

1. Prepare 10 LG Red Potatoes [palm sized - cut in to thirds]
2. Prepare 1 EX LG Viadalia Onion [chopped]
3. Use 1 EX LG Green Bell Pepper [deseeded - chopped]
4. Prepare 6 Garlic Cloves [crushed - fine minced]
5. Prepare 1/3 Cup Quality White Wine
6. Take as needed Garlic Olive Oil [limited use]
7. Prepare as needed High Heat Frying Oil [limited use]
8. Use 1 tbsp Salted Butter
9. Take 1 tbsp Granulated Garlic Powder [divided]
10. Prepare 1 tbsp Granulated Onion Powder [divided]
11. Prepare 1 tsp Dried Parsley
12. Prepare to taste Fresh Ground Black Pepper
13. Prepare to taste Sea Salt
14. Use ● See Step 12 and 13 For Side & Serving Ideas

Add salt and pepper sometime during frying time, to taste. Submit a Recipe Correction MY PRIVATE NOTES Mike's Crunchies & Munchies is a family friendly eatery located on Main St. in Webster, Ma. Our features include hand tossed Italian pizza and calzones, a full seafood line, craft burgers, chicken wings and tenders, and so much more. This is DennyMike's go to blend whether it's brisket, burgers or your lovely hunk of moose or venison, and quite simply transformative in sausage and jerky, too!

How to make:process Mike's Seasoned Home Fried Potatoes:

1. Rinse potatoes and chop evenly in 1.5" chunks.
2. Cover your potatoes in cold water and let them set for 10 minutes. Dump water and refill with cold water. Drain.
3. Fully drain and dry your potatoes on thick paper towels.
4. Chop or fine mince all herbs and vegetables.
5. Lightly coat your potatoes in garlic olive oil and sprinkle with 1/2 tbsp granulated garlic and granulated powder, 1 tsp dried parsley, sea salt and fresh ground pepper to taste.
6. Lightly coat your fully heated pan with a high heat frying oil. You'll want your pan smoking hot with limited oil to achieve a sear.
7. Again, on high heat, uncovered, pan sear your potatoes until golden and crispy. About 7 minutes. Gently mix from pan bottom as not to bruise potatoes.
8. Add your chopped vegetables and herbs to your scored potatoes.
9. Gently mix well and turn heat to medium. Be careful not to burn garlic. Fry covered for 10 minutes with 1/3 cup of a quality white wine.
10. Steam until potatoes are soft and vegetables are transparent. About 10 minutes. Gently stir occasionally. When fully cooked, remove lid and allow all fluids to dissipate.
11. Before pulling from pan and plating, add more garlic and onion powders, sea salt and ground pepper to taste and mix.
12. Sides that go great with this dish. All are great but I'd recommend the Sirachas. Some of my students even used ketchup.
13. Two Velveta Mini Blocks are also a great addition to add to your potatoes. Enjoy!
14. Done and ready to serve!

Position the rack in the lower part of the oven. Combine the oil and butter in a large, rimmed baking pan. Place the pan in the oven until the butter has melted. Peel the onion and cut it in half. On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion.

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