We grilled the Cornish Hens the other day, and for a side, I had thought of making foil pocket potatoes. Well, after a very long day, we ended up just making pan fried potatoes (and will do the foil packets another day).
5 pounds Yukon gold potatoes, peeled, and chopped
1 onion – halved and sliced
2 carrots, peeled and chopped
Salt and Pepper to taste
Added the carrots and onions after the potatoes are partially cooked in the pan.
This was David’s plate and he loved them. I like my potatoes crispy, more of a crunch when you bite into them. These were soft, and favorable, but most certainly not crispy. Everyone has their preferences.