Fried Chicken, Coleslaw and Parsley Mashed Potatoes

The coleslaw in this recipe was store bought, as it's just too much work to make it only to eat a tiny bit with one meal.  The fried chicken is simple to make and definitely an easy favorite!

FRIED CHICKEN, COLESLAW

&

PARSLEY MASHED POTATOES

Serves: 2

approx prep time: 20min

approx cook time: 30min

INGREDIENTS (Fried Chicken): 

- 2 chicken breasts
- breadcrumbs
- seasoned salt
- Cajun seasoning
- 3/4 cup canola oil

HOW TO MAKE IT:
- Butterfly the chicken breasts, so that you have one large piece of chicken, of roughly even thickness.

- Lightly wet chicken with water.

- Place chicken on a large plate.

- Sprinkle chicken with bread crumbs, seasoned salt, and Cajun seasoning, flip over and cover the other side.

- Pour oil into a large pan (Cast Iron is preferable, but stainless works as well, I recommend against using non-stick for this), until the oil is about 1/8th to 1/4 of an inch deep. Bring this up to temperature over medium heat.

- Cook the chicken in the now hot oil, for about 2-3 minutes on one side, flip, sprinkle with some of the leftover breadcrumbs. Cook 2-3 minutes on the other side, flip, and sprinkle with leftover breadcrumbs. Cook 2-3 minutes, and flip one last time.

- Remove chicken from pan and let sit on a paper towel for 30 seconds to one minute before serving.

INGREDIENTS (Parsley Mashed Potatoes): 

- 3 large white potatoes

- 3tbsp butter

- 2tbsp chopped fresh parsley

- 1 clove garlic (finely diced, or pressed)

- 2tbsp shredded Parmesan cheese
- 1 small onion

HOW TO MAKE IT:

- Chop potatoes into 1/2-3/4 inch cubes
- Finely dice onion and set aside
- Boil potatoes in water for 25-30 minutes
- After potatoes have cooked for about 15-20 minutes, add diced onion to the water and allow to cook with the potatoes for the remaining 5-10 minutes.
- Drain, and add parsley, butter, garlic and Parmesan cheese and mash until creamy.
- Serve hot, on it's own or topped with a light dusting of cheese.

Rosti

ROSTI POTATO PANCAKE

Serves: 4-6

approx prep time: 20min

approx cook time: 25-30min

INGREDIENTS: 

- 3 large white potatoes

- 1 egg

- 1/4 cup all purpose flour

- 2 spring onions

- 1/4 of a large white onion

- 1/2 cup shredded old cheddar cheese

- 1tbsp butter

- salt and pepper to taste
- Sour cream and chives (optional topping)

HOW TO MAKE IT:

- Finely dice onions and set aside.

- Beat egg in a separate bowl and set aside.

- Wash and grate potatoes (with the skin on), into a large bowl.

- Using a cheese cloth, ring all the water out of the shredded potatoes. You may want to do this in 2 or 3 batches, due to the quantity of potato. Once you've rung the potatoes once, and no more water comes out, mix up the potato and repeat the process. There should be almost no water left in the them before continuing.

- Combine potato, flour, egg, onions and cheese in a large bowl, mixing throughly by hand.

- Add salt and pepper to taste, mixing well.

- Melt butter in a non-stick fry pan over medium heat.

- When the butter is melted, spread evenly around pan and dump potato mixture on top, patting down into a flat cake with a spatula.

- Cook for 12-15 minutes on the first side, flip, and cook for 12-15 minutes on the other side.

- Slide onto a plate, cut into wedges, and serve plan or with sour cream and chives.

Baked Potato Wedges

"These are the best fries ever!" quoted by Nick's nephew.  They definitely are, crispy and crunchy on the outside, soft and fluffy on the inside, they are a hit with adults and children alike.  The best part is....they couldn't be simpler! 

BAKED POTATO WEDGES

approx prep time: 5min

approx cook time: 40min

These are a quick and easy french fry substitute, and they taste great!

INGREDIENTS: 
- Russet Potatoes (1/2 to 1 potato per person)

- Coarse Salt (Sea Salt works well)

- Ground Pepper

- Olive or Vegetable oil

HOW TO MAKE IT: 
- Pre-Heat oven to 425F
- Cover a baking sheet generously in oil
- Cut potatoes into quarters (Be sure to wash them throughly first!).
- Roll potatoes in oil until well covered on all sides.
- Stand potatoes on the skin side, on the baking sheet and sprinkle lightly with salt and pepper.
- Bake for 40min, turning 3 or 4 times, so that each side gets at least 10min touching the pan and in the leftover oil.
- Serve right out of the oven!