Fried potatoes

I was hungry yesterday at lunch, and I kept having mental flashes of my sister in law's potato tacos.

So I went in the kitchen and whipped up something similar to her recipe, but I had the idea that I could cook potatoes faster if I stir-fried them. I've never stir-fried potatoes before.

I diced up 3 potatoes and a handful of onion, dumped them into a skillet with 2 tablespoons of butter and some water. And a diced garlic clove. Because everything is better with garlic.

Then I sprinkled on liberal amounts of powdered chicken bouillon, chili powder, black pepper and two or three generous pinches of kosher salt.

A generous pinch is one that involves more than two fingers.

I stirred it up, tasted it, and added more chili powder. I wanted it to have a nice red coating.

Then I put the lid on and let it steam for about 20 minutes. It sucks up the water pretty fast, though, so keep an eye on it. Just add water by the tablespoon to keep the potatoes from sticking.

After fifteen or twenty minutes, the potatoes start smelling really good. That's how you can tell they're almost done. When you can smash a potato with your wooden spoon, and it gooshes, rather than just unwillingly breaking apart, then it's done.

My husband has announced that he likes these potatoes better than cheese tots as an afternoon snack. And hey, they're pretty easy to make! I'm trying to keep some on hand to put in omelets, but alas, the potatoes never last more than one meal.

Also, since I haven't posted pictures of them in a few posts, here's the munchkins.

Here's the proper potato recipe:

Fried potatoes and onions

3 medium russet potatoes, diced
1 quarter of an onion, minced
1 clove of garlic, diced
2 Tablespoons butter
1/2 cup water
1/2 teaspoon chicken bouillon
1 teaspoon kosher salt, or to taste
1 teaspoon chili powder
1/4th teaspoon black pepper

Combine all ingredients in skillet, and stir-fry over medium-high heat until butter is melted and spices are distributed. Adjust spices to taste. Reduce heat to medium and simmer for 20 minutes. Check occasionally and add more water as needed. Potatoes are done when easily pierced with fork.