Eagle-eyed, and elephant minded, readers will remember my woes at not being an Italian mama. My ragu sauce isn’t authentic, my table isn’t scrubbed pine, and I don’t playfully rap knuckles with a wooden spoon when they try to sample my sauce. I sort of make puppy eyes and plead for acceptance and noises of appreciation.
Sometimes I have to wait a Very Long Time.
Well, this week, I have discovered new issues. I have been reading The Pioneer Woman, and basically I now want to be an American mama, in a ranch about Oklahoma somewhere.
I don’t think I’m going to be an American ranch mama, either, if this experiment is anything to go by. I was aiming for simple home fries, to go with an eggy frittata. There is something lovely about egg and potatoes, don’t you think?
Well, I got as far as scrubbing the potatoes, when the maverick cook inside me FORCED me to spice the whole affair up a bit. The results were delicious, so I thought I would share here.
I’m sorry America, for messing with your potatoes. But I’m Irish, so it’s allowed.
First up, we have the ingredients: potatoes, onions, garlic, cumin, paprika, oil, salt, pepper. Butter, too, but I forgot that in the picture. My bad.
Scrub the potatoes, and cut them into evenly sized pieces. Put them on to steam.
While the potatoes are cooking, slice the onion thickly…
And give the garlic a good bash before peeling.
Heat the oil and butter together in a pan…
And add the onions and garlic to soften for a little while.
Avert your eyes, American mammas, because this is where we add the spice: paprika, cumin, salt and pepper.
While that is all frying up, cut the potatoes into chunks…
And add to the pan.
Cook over the low heat for about 20 minutes, but don’t stir toooo much, otherwise you’ll have a mushed up potato mess, and even my unorthodox methods won’t allow for that kind of game playing.
Which really is saying something.
Serve, with whatever takes your fancy. Eggs are really, really good, though.
Spiced Sarah Fries
Serves 2-3. cooking time 45 minutes.
2 tbsp light olive oil
5 garlic cloves
2 tbsp cumin
2 tbsp paprika
1 tbsp salt
Few grinds of black pepper
1. Scrub the potatoes, cut into evenly sized pieces, and steam.
2. Slice the onions thickly. Peel and bash the garlic gloves.
3. Heat the oil and butter together in a pan over a low heat., and add the onion and garlic.
4. Add the paprika and cumin, as well as the salt and some pepper.
5. Once the potatoes are cooked, cut into chunks and add to the pan.
6. Cook over the low heat until brown and crispy, stirring occasionally. This should take about 20 minutes.