Sautéed Potatoes with Bread Crumbs

Here’s a simple recipe that Grandma probably made…it’s a good use for dried-out bread, combined with potatoes and onions, which everyone had from their garden.    I like the combination of butter and olive oil for best browning and flavor, but bacon fat is perfect, something else Grandma probably had in her drippings jar or can right on the stovetop!                   

Sautéed Potatoes with Bread Crumbs

  1        pound  red potatoes -- parboiled

  2        tablespoons  oil

  2        tablespoons  butter

  2        tablespoons  onion -- chopped

     1/4 cup  bread crumbs

To parboil potatoes, I usually cook 2" diameter whole new potatoes 10-15 minutes.  Drain well.  Chill several hours or overnight. 

Coarsely chop a small slice of bread in your food processor, or use Panko bread crumbs.

Dice potatoes. In large skillet, where you can spread them out, sauté in fat until lightly brown; add bread crumbs and cook until well browned and crisp. Add onions and sauté for 2 minutes.

4 Servings