This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

 

Potato Skillet Fries

4 cups russet potatoes
2 tablespoons olive oil
2 tablespoons butter
2 cups chopped yellow onion
1½ cups cored and chopped Granny Smith apples or other apple variety
½ cup apple cider
1½ teaspoon kosher salt
1 tablespoon roughly chopped fresh thyme
1/8 teaspoon ground black pepper
thyme sprigs for garnish

Boil potatoes until soft. After they cool, cut them into ½” slices.

In a large skillet, warm olive oil and butter over medium-high heat. Add the onion, stirring occasionally, until softened and golden brown. Mix in the apples, and deglaze the bottom of the pan with apple cider. Stir in salt, thyme and pepper.

Add the potatoes and let simmer for a couple of minutes until all ingredients are hot, but do not let the apples cook down to mush. Serve hot, and garnish with sprigs of thyme.