Growing up my mom used to make skillet potatoes all the time. When she would add okra to them, oh it was such a treat.
Some people get turned off of okra because of the slimy factor. And I admit, it can be a bit slimy, but with this dish you don’t get that feeling. It’s also a bit healthier for you than deep frying the okra, which is another favorite way to cook it.
There are several different variations of this dish but this, by far, is the easiest way to cook it and still get a great dish. You can dredge the okra in a flour and cornmeal combo to give it a little breading texture. Or you can add tomatoes to it and make it a stewed okra dish. But try it this way – it’s simple but tasty.
Skillet Fried Okra and Potatoes
6 small red potatoes
1/2 lb okra
2 Tbsp canola oil
Lawry’s Seasoning salt
Dice the red potatoes into small pieces. Cut the ends of the okra and then slice into 1/2 inch rounds.
Add canola oil to large sauté pan. Heat over medium heat.
Once oil is hot, add potatoes. Season with seasoning salt and pepper.
Cover and let potatoes cook for about 10 minutes, stirring occasionally.
Add okra to pan. Season with seasoning salt and pepper. Cook for 10 minutes.
Drain okra and potatoes on plate covered with a paper towel.