These potatoes turned out so good and you can adjust the spice to your taste.
I used about 10 small Russet potatoes thinly sliced
1 large onion sliced
1-2 Tbs. butter
lots of black pepper
In a fry pan melt the butter and add the potatoes and onion. Add seasonings to taste. Cook over medium heat till potatoes are browned and tender. This can take a bit of time so I like to cook them while I have Mini Meatloaves in the oven or while I am cleaning up the kitchen and can take a break to stir every so often. My husband and I loved how these potatoes turned out and we loved the spice!
Shown here with the Mini Meatloaves
My sister in law gave me this recipe and everyone in the family raves about it. One day my niece told me she had eaten veggies for breakfast and when I looked shocked she admitted that it had been this recipe which equals, amazing veggies slathered in butter. I changed the recipe to add more veggies and less butter which takes longer to cook but still tastes DELICIOUS! My husband loves it when I make this.
1/2 cup butter
1 tsp. garlic salt
1 tsp. pepper
2 Tbs sliced almonds
2 Tbs white wine (I skip this if not on hand)
1 red bell pepper
chopped broccoli (I use three broccoli crowns or about 4 cups)
chopped cauliflower (1 head of cauliflower or about 4 cups)
Melt butter over medium low heat and season with garlic salt and pepper
Add almonds and cook until golden brown
Stir in the rest, cover and cook until veggies are tender.
Enjoy your veggies!