_potatoes Aka Taters Spuds Recipes

Steps:

• Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
• Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
• Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.

Steps:

• Though someone, somewhere other than in Idaho, coined the phrase, "meat and potatoes", growing up in SE Idaho pretty much guaranteed one saw plenty of "taters" at meal time. Being a native Idahoan who happened to be born on the same day Idaho gained statehood, I'm duty bound to include a special section on spuds.(Actually I entered the scene sixty years after statehood).Besides having eaten enough spuds in my life to say I've done my share to make "Idaho Famous", as a kid growing up I worked on several large potato farms. After graduating from college (as I related earlier in this book), I spent some time driving truck, long haul for my Uncle Harold. While doing so, I continued to do my part to make "Idaho Famous" by hauling 20 ton loads of spuds to areas not known for their tuber production!In camp or in the kitchen, spuds are considered a staple world wide. The list of things spuds don't go well with is so short I'm not going to bother. Conversely the list they do go with is so long it would be prohibitive to list here. Besides having countless uses as a side dish, or as an ingredient in various recipes, spuds make great menu extenders. On those occasions when company comes unexpectedly, or your brother-in-law, without your knowledge, invites all of his in-laws to your deer camp, an extra sack of taters cooked any way you want will at least get you through meal time. My dad, who spent more time than he cares to remember on KP duty in the army, could easily write a book just on peeling potatoes. However, the folks who count calories, grams of fat, and list all the nutrients in our chow tell us we're short changing ourselves nutritionally by peeling our taters. As camp cooks, anything which saves time fixing a meal means a little more time to spend fishing before heading back to camp to cook! Unless I'm making mashed potatoes for a formal dinner (which is rare) I save the hassle.Fixed fancy or simple, spuds should be a staple in your grub box. I prefer fresh potatoes over all the other ways one finds them packaged in stores. However you fix them, always plan for seconds all the way around.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp