If you are a brunch fan, you’ve probably run into a really good pile of home fries here or there: maybe they were deep fried, with the soft outside and the creamy inside, or just set to sizzling on a stovetop with a generous supply of butter and garlic, but fried potatoes have got to be one of my favorite foods. They definitely are in Husband’s top 5 list, which includes mostly simple dishes. After a few weeks of complex dishes (and a harvest of modest potatoes), we decided to see if the GoSun could get a nice crust on a pile of potatoes.
I cut up the littlest of the potatoes into quarters and piled them in alongside sea salt, black pepper, and oregano, as well as some sizable pats of butter. I think butter is going to be a final frontier for me; so many of the best and most delightful dishes of my childhood were heavily buttered, so while I feel pretty proud of my ability to add veggies and more plant-based proteins into my diet, I think a lot of things may still be cooked in butter. I welcome alternatives and often throw olive oil in things instead, but I don’t see myself changing soon… oh well!
The GoSun started in bright sunshine, but quickly was shrouded in cloudy afternoon, so I left the potatoes out there a very long time – actually went to a neighborhood organizing meeting while I waited! When I returned home, the butter was melted and everything was hot, but the potatoes were still raw-crunchy, not fried-crunchy. Husband generously let me go take a bath while he gave them the last edge of cooking in his cast-iron skillet, but I still count it as a win because it took much less time than just cooking them straight-out would have taken. I’m still figuring out how to use the GoSun in a busy work-filled life, but I’m going to keep trying!
Also, huge shout out to everyone who has submitted a recipe! I am going to try to write them out on recipe cards and add them to my list but I still welcome more!