Easter somehow surprises me every year. I am never sure when it is, and by the time I am, it’s practically over. I always intend to make something delicious that I remember growing up with but I’ll be honest, that rarely happens. Perhaps this is the year! So what would I make? Well, I would make the one thing stands out to me when I think about Easter and being a child (aside from writhing in a crowded church pew during a 3-hour Catholic mass): fried potatoes and buttermilk.
Don’t let the thought of buttermilk scare you. If you haven’t grown up on it, the thought of it can be face-spasm-inducing, yes. It really is tasty though!! Here’s how my family always made this deliciously comforting side dish-
Fried Potatoes with Buttermilk
Prep Time: About 5 minutes
Cook Time: About 1 hour (includes time for potatoes to boil)
What You Need:
4-6 medium to large russet potatoes (any kind will do, but we always used russet)
1 large yellow onion
4 tbsp butter
2 cups buttermilk
1 pot for boiling potatoes
1 skillet for frying (cast iron is best!)
salt & pepper to taste
- Peel potatoes as desired. I like to leave a lot of skin on mine, so I peel them just a little in random spots, maybe cutting off some of those unsightly potato blemishes.
- Cut potatoes in half, put in a large pot and fill with water until potatoes are covered by about 1 inch of water.
- Boil potatoes until softened, but not falling apart. You want to be able to pick them up gently and not have them mush on contact.
- While potatoes are boiling, chop onion to desired size. Ideally you want them bigger than diced. Medium to small pieces are best, about the size of a penny.
- When potatoes are just barely softened, remove from heat and drain in colander- do not rinse to rush the cooling process. Once they are cool enough to handle, cut them into small chunks – no mashing! They will fall apart more in the frying pan.
- In skillet, melt butter and fry onions until translucent. Add potatoes and continue frying and stirring until potatoes and onions are a little browned in spots. Add salt & pepper to taste.
- Transfer to serving dish, pour buttermilk in another dish and serve potatoes with buttermilk on the side or poured directly on top of the potatoes.
I prefer to pour lots of buttermilk right onto my potatoes, others in my family prefer them on the side. Either way you decide to do it, it’s a delicious and very comforting addition to Easter brunch or dinner. Add different herbs like rosemary or thyme if you want or keep it simple, but whatever you do, enjoy it with family!