Story submitted by Jan Biederman, Carrie Rosenfelt and Erica Starrfield.
The Story Behind the Recipe:
Gigi’s potatoes are reserved for the most special family celebrations and holidays. While the ingredients are simple- potatoes, oil, salt and pepper- every bite is infused with family history, memories of Gigi’s kitchen and comfort. Gigi (Anne Salomon Biederman) was born and raised in Austria but spent summers (and most of WWI when her father Ferdinand was deployed), in Hungary. It’s likely that she perfected this rustic and delicious dish during her time there. Most of the Hungarian relatives perished in the Holocaust, taken to Auschwitz and other death camps by the Nazis.Their legacy of simple, good food and family lives on through this favorite dish beloved by at least five generations of our family.
Recipe:
Ingredients:
5 lbs. Idaho potatoes (10 servings)
Vegetable oil
Salt and pepper
Instructions:
Boil the potatoes until softened, then peel and cut into 1” cubes.
Heat the oil in a frying pan and cook the potatoes until browned and crispy.
This may require more than one frying pan.
Season with a salt and a little pepper if desired.
Try to get potatoes into a serving dish before everyone takes a little “nosh” and there are still some left!
5 lbs. Idaho potatoes (10 servings)
Vegetable oil
Salt and pepper
Instructions:
Boil the potatoes until softened, then peel and cut into 1” cubes.
Heat the oil in a frying pan and cook the potatoes until browned and crispy.
This may require more than one frying pan.
Season with a salt and a little pepper if desired.
Try to get potatoes into a serving dish before everyone takes a little “nosh” and there are still some left!