Rarely when I make fried potatoes do they turn out looking almost perfect, crispy on the outside tender on the inside. So I had to have my husband take a picture of these, because they will probably never turn out this perfect again. I did so a couple of things different than I normally do. I used my really big iron skillet (iron skillets are a must when making fried potatoes), then I poured in the olive oil and heated for a few minutes before adding the potatoes. Once I put the potatoes in I added the salt and pepper and made sure to coat all the potatoes with the olive oil, salt and pepper. Then I let them sit for a while undisturbed (about 10 minutes), flipped them once and cooked them on a low temp. Once they began to soften I turned the temperature up to make the outsides nice and crispy and added sliced yellow onion. I cooked until the onions began to caramelize and the potatoes had a nice crispy, golden brown appearance. I am so proud.

With my potatoes, I made vegan cornbread. Preheat the oven to 400 degrees. I put in one cup of cornmeal, one cup whole wheat flour, 1/2 cup agave syrup, equivalent to one prepared egg of Energ Egg replacer, 1 tsp salt, 1 tbsp baking powder, 1 cup rice milk, 1/3 cup olive oil. Then I mix all the dry ingredients, then add the oil and mix well. Then I add the egg replacer, agave syrup and rice milk. Mix well and pour into a greased glass baking dish. Bake for 20-25 minutes. You know they are ready when the top begins to lightly brown.

This is my traditional “cowboy” meal served with Native American Beans. I love the simplicity.