Getting Messy as Usual

Today I'm trying to get some art-related work done, and this is one thing I've committed myself to work on. And with my new found free time, I should be able to take pictures of plenty of food ideas, while still trying to get the masters' soap out and not contaminate the food.

So this is a step at both organizing and sharing a continual fascination with food. I'm not pretending that anyone would want to read this, but the pictures might look tasty. Or you would wind up like me: crazy, covered in paint, looking like a tornado hit half your apartment, but with plenty of good things to fill your time (and stomach.) It's not so bad, really.

To dispense with the formalities:

These are pan fried potatoes. Oh yes, French as all get out. I say French because I had them first at this darling little cafe, and I am French-ish via my father's side, who taught me to make them later. They've been   relatively ignored and are perhaps forgettable by modern standards. But with fresh rosemary, cultured butter, and sea salt....It's breakfast. Or whatever you feel like.

I prefer some moderate sized red potatoes. You'll have to forgive my non-specific nature, as I've never really cooked from a recipe book. So I apologize in advance for what may be confusing and/or require more than one attempt to enact.

Slice the potatoes thin enough so that they will cook to be crispy on the outside and soft on the inside. Probably around an eighth of in inch...like so:

 Slice more than you think you'll need because they will lose volume during the process. The amount I'm showing there is slightly more than enough for two (as a side).

You can start heating your pan while you're slicing. Put a tablespoon or so of butter in there, to get melted and coat the pan well. Be prepared to add more, as this is not pretending to be..fully healthy and does need to be well lubricated.

Once the pan is heated to about medium, your butter is coating the pan well, and your potatoes are sliced...throw 'em in there. Put whatever seasoning suits you.. Fresh herbs do well, particularly dill or rosemary. Or, just throw a little salt and garlic powder in there.

Don't turn the potatoes too quickly; you'll want them to go golden and crispy in patches. Evenness isn't really important, just so long as all the slices are soft to the tooth and partially crispy. This should take around 25 minutes overall. Snatch one out with your spatula, blow on it, and nibble to make sure they're ready.

I'd serve them with an omelette and some fruit, but that's your call.