Hey, I’m Josh!
Here at The Kentucky Gent I share my adventures in the men's fashion and lifestyle world. Take a look around and let me know what you think.
Filed In: Food
Hi. I’ll be the first to admit that things have been rather hit or miss around these parts as of late. For that I’m mostly sorry. But at the same time I needed some time off. Some time to think about things. Think about where I want to take this blog and my career. Figure out how to navigate blogging full-time while being in a semi-long-distance relationship.
It became glaringly obvious that my old routine for running this blog no longer worked. Gone were the days of being single with all the free time in the world. I now split time between Cincinnati and Louisville. Meaning I’ve had to learn to make the most of my time. Instead of being a master procrastinator.
I’m not the best at multi-tasking. Instead of dropping a few balls, I tend to drop them all. A few weeks ago I realized I can’t do it all. After some time off from things and working on figuring out a new schedule that works – I’m back! Or most of me is back at least. Over the next couple of weeks I’m going to be trimming the fat so to say. I’ve missed blogging, but not the speed I was going at it before my mini-breakdown. Instead of churning out 5-6 posts a week I’m going to focus on creating 3 quality posts a week. One new recipe, one style post, and the last will be whatever I fancy at the time – whether that be travel, grooming, or anything in between.
For those of you that have stuck around through my unannounced radio silence, THANK YOU. It means a lot. For those of you that I lost over the last couple of months, I’m sorry. And I hope you’ll give me another chance. I think you’ll be pleasantly surprised.
Now onto this week’s recipe post. I’ve got a horrible habit about making dishes, tweaking them to perfection, and then never getting around to photographing them. These Herbed Skillet Potatoes being a prime example. They are something I make almost every weekend for Zack and I, but always thought they were too “blah” for a post. My hiatus helped me realize some things, including the fact that I need to swallow my pride. I’m nowhere near a professional chef, and some of my blogging peers take better photos and cook better than me. But I’ve finally realized that I’ll never get better if I don’t drag my ass out of my comfort zone and actually put in the work.
Can’t go wrong with potatoes, IMO. Especially when they’re nice and crispy. Best part about this recipe? You can dress them up anyway you like. They make for the perfect side dish for eggs in the morning, but they’d be just as delicious with dinner.
Herbed Skillet Potatoes
- 5-6 Red potatoes, cubed
- 4 tbsp + 1 tsbsp. Canola oil
- 1 tsp. Sea salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Dried thyme
- 1/4 tsp. Cayenne pepper
- Wash and dry potatoes, cube, and dry again.
- Add potatoes, 1 tbsp. of canola oil, salt, black pepper, cayenne pepper, and thyme in medium mixing bowl, and stir to coat.
- Heat 4 tbsp. of canola oil in a cast iron (or non-stick) skillet over medium heat until hot.
- Once oil begins to bubble, add potatoes, cook 15-20 minutes (stirring occasionally), and then remove to paper towel lined baking sheet to drain.
- Top with additional pinch of salt before serving.
The Kentucky Gent http://thekentuckygent.com/
I’ve been a fan of tartar sauce ever since my mom used to fry up those square fish patties and served them up on plain ole white bread. It’s also delicious with hush puppies, fries, and catfish. Yes, I am a Southern boy at heart and love, love, love fried foods. When Frisch’s reached out and asked me to use their tartar sauce in a recipe I had a million ways to use it as a dip. But definitely drew a blank on how to use it in a recipe for a minute.
Until the light bulb went off, and I realized how perfect it would be as the base for a potato salad. I knew I couldn’t just toss it into any old potato salad. Frying up the potatoes beforehand though? Equalled the perfect combo.
Also it happened to be the perfect way to celebrate National Tartar Sauce Day, a new holiday that the Frisch’s team has whipped up. The newly minted holiday will always land on the first Friday after Lent begins, and I can hear my Catholic relatives celebrating already.
If you happen to be a fan like myself then you’re in luck because they’re sharing a new recipe every week until April 13th! So follow Frisch’s on Facebook and Twitter to stay up to date with all the latest #NationalTartarSauceDay recipes.
Fried Potato Salad
- Peanut Oil
- 5-6 Red Potatoes, largely cubed
- 2 Cups Frisch's Tartar Sauce
- Chives, diced
- Wash and dry potatoes.
- Cut potatoes into large cubes, pat dry with paper towels.
- Heat peanut oil to 350 degrees.
- Fry potatoes in batches for 5-7 minutes until brown and crisp.
- Transfer potatoes to paper towel lined baking sheet using a slotted spoon, season with salt and pepper, allow to cool.
- While potatoes are cooling add tartar sauce to large mixing bowl.
- Once potatoes are cool add to mixing bowl and slowly fold them into the tartar sauce until evenly distributed.
- Cover and place in refrigerator for an hour.
The Kentucky Gent http://thekentuckygent.com/