Cottage Fried Potatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 404. Vision transcription from the scanned page; needs review.
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Ingredients
- 3 tablespoons margarine or butter
- 3 medium potatoes, thinly sliced
- 1/8 teaspoon garlic powder
- 1 small onion, thinly sliced and separated into rings
Instructions
- In a large skillet melt margarine. (If necessary add additional margarine during cooking.) Layer potatoes into skillet. Sprinkle with garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook covered, over medium heat for 8 minutes. Add onion rings. Cook, uncovered, 8 to 10 minutes more or till potatoes are tender and browned turning frequently.
- Baked Parmesan Cottage Potatoes: Prepare as above, except in a greased 15x10x1-inch baking pan arrange potatoes and onion in a thin layer. Melt margarine; drizzle over potatoes. Combine garlic powder, 1/4 cup grated Parmesan cheese, and 1/8 teaspoon pepper. Sprinkle over potatoes. Bake in a 450° oven about 25 minutes or till browned.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Flickr lifeontheedge 3672951574--Home fried potatoes.jpg" by Marshall Astor from San Pedro, California, USA; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Flickr_lifeontheedge_3672951574--Home_fried_potatoes.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.