{"id":2071,"date":"2012-08-27T19:06:33","date_gmt":"2012-08-28T00:06:33","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=2071"},"modified":"2012-08-27T19:15:13","modified_gmt":"2012-08-28T00:15:13","slug":"fried-potatoes-with-caramelized-onion","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=2071","title":{"rendered":"Fried Potatoes with Caramelized Onion"},"content":{"rendered":"

The recipe was called McAlister Potatoes , i don’t know why they call it mcalister , but i like to call it fried taters .. \ud83d\ude00 I’ve made this a while ago , the only thing with this potatoes , you need to choose some small gold yukon potatoes . I love yukon potatoes , it’s basically the potatoes that i usually buy , either red or gold yukon . I don’t care so much for russet potatoes unless i need to make potato salad . Otherwise , boiling , steaming , baking , to me , needs to be red or yukon .<\/p>\n

Mashed potatoes gets boring after a while , the same with baked or steamed or boiled . So this is a change to serve potatoes as a side dish with my dijon salmon , and this def. is a yummy side dish !<\/p>\n

Direction :\u00a0<\/strong><\/span><\/p>\n

About 5 small yukon gold potatoes<\/p>\n

Boil these potatoes , covered with water , boil until it’s tender , try to use your fork , if it goes in just fine , Then it’s time to drain the water and let it cool slightly .Then using kitchen towel , wrap your potato one by one and smash it with your palm . Be ready to fry it later on.<\/p>\n

Meanwhile , caramelize onion and bacon on a skillet .<\/p>\n

1 cup of chopped onions<\/p>\n

about 3-4 slices of bacon , diced<\/p>\n

Cook these , until the onions are caramelized , under medium heat . Set aside , do not throw away the fat on the skillet , add few tbsp. olive oil in the skillet to fry the potatoes. Fry them until it’s crispy on both side .<\/p>\n

Remove and topped with caramelized onion and bacon .Serve warm.<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The recipe was called McAlister Potatoes , i don’t know why they call it mcalister , but i like to call it fried taters .. \ud83d\ude00 I’ve made this a while ago , the only thing with this potatoes , you need to choose some small gold yukon potatoes . I love yukon potatoes , it’s basically the potatoes that i usually buy , either red or gold yukon . I don’t care so much for russet potatoes unless i need to make potato salad . Otherwise , boiling , steaming , baking , to me , needs to be red or yukon . Mashed potatoes gets boring after a while , the same with baked or steamed or boiled . So this is a change to serve potatoes as a side dish with my dijon salmon , and this def. is a yummy side dish ! Direction :\u00a0 About 5 small yukon gold potatoes Boil these potatoes , covered with water , boil until it’s tender , try to use your fork , if it goes in just fine , Then it’s time to drain the water and let it cool slightly .Then using kitchen towel , wrap your potato one by one and smash it with your palm . Be ready to fry it later on. Meanwhile , caramelize onion and bacon on a skillet . 1 cup of chopped onions about 3-4 slices of bacon , diced Cook these , until the onions are caramelized , under medium heat . Set aside , do not throw away the fat on the skillet , add few tbsp. olive oil in the skillet to fry the potatoes. Fry them until it’s crispy on both side . Remove and topped with caramelized onion and bacon .Serve warm.<\/p>\n","protected":false},"author":16,"featured_media":2073,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[8,11],"tags":[],"class_list":["post-2071","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-side-dishes","category-side-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2071","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2071"}],"version-history":[{"count":4,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2071\/revisions"}],"predecessor-version":[{"id":2075,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/2071\/revisions\/2075"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/2073"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2071"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2071"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2071"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}