HOW TO FRY POTATOES IN A CAST IRON SKILLET WITHOUT STICKING RECIPES

Steps:

• In a large deep skillet or wok, heat up the oil on medium-low heat and add the diced potatoes. Season the potatoes with the salt. Cover the skillet, and cook the potatoes for 5 minutes. After this time, take off the cover, stir the potatoes and make sure that none are sticking to the bottom of the pan. Cover the skillet again and continue to cook for 5 more minutes.
• Take off the cover and add to the skillet the sausage, onion, and jalapeño, and cook uncovered stirring occasionally for 8-10 more minutes or until the potatoes and sausage are cooked. Stir in the garlic and cook for 1 more minute.
• Add the cabbage, caraway seeds, and the cayenne to the skillet, and cook while occasionally stirring for 5 more minutes or until the cabbage is soft and tender. Add salt and black pepper to taste. Serve warm with the mustard on the side.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.