Dad's Potatoes

To say that my dad didn't cook much is an understatement - when I'd see him on Sundays, we nearly always went out to eat if we weren't joining family for dinner. Once in a rare while, we'd go to his home - a total bachelor pad - and he'd cook. He had a few recipes I loved and these potatoes were always at the top of the list (along with his homemade holiday noodles and mac & cheese). They're especially good for a post-party breakfast with a simple tofu scramble, but honestly they're good at any meal!

~1 pound of potatoes (red skin or Yukon golds are best here) sliced thinly- I use a mandoline to make life easier.

3 TBS Earth Balance or other margarine

1/2 tsp dill weed
1/4-1/2 tsp salt
1/2 tsp ground pepper

1/4 tsp celery seed

1/4 tsp garlic 

Put the potato slices on a plate and microwave them for a minute. This helps them cook faster in the pan. If you don't have a microwave or just don't like using them, you can skip this step and cook longer on the stovetop.

Melt the margarine in a large pan over medium heat, then add the potato slices. Coat the slices with the melted margarine. Cover and cook for 3 minutes. Uncover, then stir and flip the potato slices to help them cook evenly. Continue cooking uncovered for about 10 minutes, then add the seasonings and keep going until soft and browned to your liking - it was about 5 more minutes for me, but this varies based on potato type and thinness.