Pan-Fried Potatoes

Pan-fried, and then broiled for that crunchy, “French-fried” feeling. This doesn’t mean never eat regular French fries; however, this is an awesome substitute for that weekly craving.

Serves 6

Ingredients

2 tablespoons olive oil

2 medium onions, thinly sliced

4 large potatoes, Yukon Gold

Salt and pepper to taste

2¹⁄₂ to 3 cups chicken broth

¹⁄₄ cup seasoned bread crumbs

¹⁄₄ cup grated Parmesan cheese

1. Heat olive oil in large, oven-safe skillet, on low heat. Sauté onions until golden brown.

2. Clean potatoes, and slice into ¹⁄₄-inch round slices.

3. Combine potatoes with the onions and season with salt and pepper.

4. Add broth, enough to cover the potatoes. Bring to a boil, and boil for 2 to 3 minutes.

5. Lower heat and simmer for 15 minutes, or until potatoes are soft.

6. Sprinkle with bread crumbs and Parmesan cheese.

7. Turn oven to broil. Place potatoes and onions under the broiler for 1 to 2 minutes.

Everything in Moderation

French fries continue to be the number one vegetable choice for children. Though, as the saying goes, “everything in moderation.” French fries should really be offered in moderation — especially the fast food versions; as the oil soaks into French fries, this becomes a very high fat “vegetable.” It is quite simple to make them at home, slicing potatoes (unpeeled), spraying with nonstick cooking spray on top and bottom, sprinkling favorite seasoning, and baking until tender.