Tonight I prepared those incredible steaks that start out on the stove-top and are finished in the oven. My husband had another stomach ache and couldn’t eat with us, so I only prepared two steaks. Daniel requested fried potatoes. I hadn’t made fried potatoes for a really long time, so I figured, “Why not?”
Three potatoes (one for each person plus one for the pan)
3 tbsp. olive oil
1 tbsp. butter
Preheat oven to 350 degrees F.
Peel and slice potatoes really thin.
Heat olive oil and butter in skillet, on medium-high heat.
Add potatoes carefully, since skillet will be hot.
Sprinkle with salt and pepper and add a couple more pats of butter.
Lower heat to medium-low and cover for 10 minutes.
Flip potatoes around, cover again and let them cook for another ten minutes.
Remove cover from skillet and set skillet in oven for about 5 minutes, which is how long the steak needs to rest.
Delicious with the steak and a salad. The third steak that I didn’t prepare was placed in a container and then into the freezer. I can fix a really nice salad and add that for the protein.