Apple-Jalapeno Potatoes ~
~ Skirt in the Kitchen ~
It doesn’t always have to be spiffy. Just a little basic, a little risk, and it’s a fine dish. Not every jalapeno is hot, either. If you have a hot one from your garden or from the supermarket, slice up only one; if it’s not a hot jalapeno pepper, why not put two or three in for the heck of it– It’ll taste better.
Some say, “Why apple??” Sure, the apples fall apart. But cut them into thick chunks so they do not dissolve into liquid. Let them crumble and blend into the potatoes and jalapenos harmoniously. Sweet-sour is good with hot-spicy. It balances out beautifully. Opposites attract, according to memory. Golden potatoes, I choose.
Crispy and crunchy, parts soft… Good served with sausage patties and eggs over-easy.
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