Red-Skinned Potato Mini-Fries with Red Onions

Monday, 29 Sep 2008

6-8 small red-skinned potatoes
¼ cup chopped red onion
1 cup vegetable oil for frying
sea salt

Leaving peel on, cut potatoes into ¼ inch sticks.  Toss with chopped onions.  Heat oil over medium-high heat until it bubbles rapidly when a piece of potato is added.  Fry potatoes until golden brown on the bottom and then turn.  Remove to plate lined with paper towels to drain.  Salt to taste and serve immediately. Serves 2.

The browned onion bits make these very tasty.  I served these with burgers and grilled red and yellow peppers.

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