Nonni Potatoes
These potatoes are simple and delicious. My nonni would make
them for us to eat with our chicken cutlets. They are considered
a special treat. They do take a bit of time to make, but are
perfect if you are chattering away on the phone or can have a
glass of wine with a guest and stir them occasionally as the
chicken roasts or the beef is on the bbq.
Choose nice, low starch potatoes for this. I like using smaller
red skin potatoes, as they tend to be sweeter. But you can use
Yukon golds, or whatever is available. Stay away from baking
potatoes, or ones that are old with lots of eyes. The simpleness
of this dish really highlights the spuds natural flavor.
For four people peel and chop (1/2 to ¾ inch dice) 6-8
potatoes. Start with about 2T olive oil in a med high heat large
skillet. You want as much rooms for your potatoes as possible.
Add potatoes, salt and pepper and stir frequently until spuds
are cooked and a bit brown and crunchy. Adjust heat, and add
oil and seasonings as needed. They can take as long as 45
minutes
