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5 small colored potatoes, cut in 1/4 slices
2 tablespoons Amish butter
1 tablespoon minced garlic
1 tablespoon pesto
1 onion, sliced in 1/4 and then in 1/4-inch pieces
1 tablespoon dried tomatoes
3 tablespoons water
1 tablespoon minced garlic
a dash Lawry’s seasoned salt, covering all potatoes
pepper, just for flavor
a hint of chili powder
sliced Parmesan or sharp cheddar, as indulged
Sauté potatoes in butter, garlic, and pesto on medium flame. Add onions.
Add sun-dried tomatoes and water and cover.
Sprinkle Lawry’s seasoned salt, until the smell rises from the pan. Add pepper and chili to give a light kick.
Brown the potatoes. Mix occasionally for fried savory effect.
Serve when all the potatoes are crispy and chewy. Onions the same, for added texture.
Sprinkle Parmesan slices and serve.
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