Ingredients:
4 russet potatoes ( well scrubbed or peeled and cut into uniform cubes)
1 large yellow onions ( sliced, diced, or however you like it)
1 cup sliced okra ( cut into half inch slices)
1/3 cup vegetable oil ( or Canola oil)
salt, to taste
pepper, to taste
garlic powder, to taste
Directions:
Pour oil into a skillet with a tight fitting lid (preferably cast iron but go with what you have)and then add potatoes, onion, and okra and toss.
Heat your skillet (with all of the ingredients) over medium high heat.
Sprinkle with garlic powder and a generous amount of pepper. Save salt for later(Salting potatoes makes them “sweat”. Just like eggplant. You don’t want them to do that while trying to brown them — it will increase your cooking time.).
Cover skillet with a tight fitting lid and cook over a medium high heat until potatoes are steamed soft, stirring about every 5 minutes. Don’t use a high heat YET — you are not trying to brown the potatoes yet just get them soft.
They should be soft in about 15-20 minutes, depending on the size of your cubed potatoes. I like to cube mine relatively small- I think the end result is a better texture. (For me, anyway).
After potatoes are soft, remove the lid (and don’t recover anymore) and turn the heat up to brown the potatoes. I usually only turn them two or three times because I like some of them browned and other ones still soft.
When browned to your liking remove from skillet and salt to your taste.
Serve with ketchup if you must but a creamy white gravy is better.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.