Fried Potatoes

(Last modified: 20211209.0923: )

1. Start heating a heavy cast iron pan ahead of time on low-medium heat; it could take about 15 ‐ 30 minutes and can be done in parallel with the following steps
2. Add 2T olive oil or butter or a mix of both
3. Add a small quantify of bacon, chopped (½ ounce is plenty)
4. Dice a few ounces of (sweet) yellow onion (about ¼ of a medium onion) along with:
   • 2t Freshly ground corriander seeds
   • ½t Turmeric powder
   • ½t Paprika powder
   • ½t Chili powder
   • ½t Hot pepper sauce
   • 1 Sweet banana pepper, diced
5. Saute the above on low heat until the potatoes are ready (in the next steps). Don't over cook the onions.
6. Cut potatoes into thick slices, approximately ¾ inch x ¾" x 1-½"
7. Put about 1-½ cups of water in pressure cooker and then arrange the potatoes as evenly as possible on a steaming basket.
8. Bring pressure cooker to steam (15psi or 'high') and then turn off heat.
9. Let cooker sit under pressure for about 2-½ minutes, then release pressure
10. Drain the potatoes and transfer to the (hopefully now nicely hot) frying pan, arranging evenly, but don't move them around too much while they're soft and wet from the pressure cooker because they'll break apart and you'll end up with fried mashed potatoes. After they've cooked for a while and crisped up a bit, they can be moved around freely.
11. Sprinkle with 2t vinegar
12. Cover with a lid to trap heat to ensure that the potatoes are cooked thoroughly.
13. Cook covered for about ten minutes, then carefully flip the potatoes and cook another ten minutes, covered.
14. Remove lid and flip all the potatoes and cook an additional 10 minutes.
15. Repeat flipping and cooking another 3 or 4 times (uncovered)
16. Serve with parsley