Burnt Okra with Sauteed Potatoes and Basil

By • September 7, 2011 • 26 Comments



Serves 4

  • Peanut oil, peanut oil adds a richness only it can to this dish (obviously there are those with serious sensitivities and allergies to peanuts so you may want to ask your guests if they have any issues with peanut oil before making the dish with this oil.
  • 2 cups okra, sliced into 3/8 inch slices tops discarded
  • 2 cups russet potatoes, small dice (cut the potatoes just before sautéing them so they don’t turn gray. You want the starch on the potatoes so don’t cut them early and soak them in water)
  • 2 teaspoons garlic, minced
  • 1 tablespoon basil, minced
  • Kosher salt and fresh ground pepper
  1. Place a large non-stick skillet over medium heat and add enough oil to coat the bottom of the pan plus a little extra. Add the okra in one layer if you can if not you will just have to turn them more often. Season the okra with salt and pepper.
  2. Once one side of the okra is deep brown add the potatoes and toss them with the okra. This will help to separate the chunks of potato that are stuck together with starch. If the pan looks dry add a little more oil. The okra and potatoes will soak up some of the oil. Again season with salt and pepper.
  3. Keep and eye on the potatoes and keep turning them with the okra to keep them from sticking. Adjust the heat as necessary to help the potatoes cook through with out burning.
  4. Once the potatoes have browned and are tender add the garlic. Toss everything to mix and once you smell the garlic add the basil and toss again. Taste for seasoning and adjust it as you need to. Platter the okra and potatoes up and serve immediately.
Jump to Comments (26)

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Comments (26) Questions (1)

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almost 3 years ago ashleypiersonchasesdinner

This looks so good! I haven't has okra in awhile, since my grandma made it actually. This is a must try!

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almost 3 years ago Mandilynn

I'm thinking cooking okra this way would eliminate the slime factor when making gumbo. But I wonder if the okra would still retain it's thickening properties?
Either way, I'm all for the okra and potato hash with an egg on top. Eggs on top of almost anything just add another level of divinity to a dish.

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almost 3 years ago chop chop

Made this dish last night. It is a keeper. Simple, fresh, and delecious. I had been doing "burnt" okra in a very hot cast iron skillet with onions with a finish of sesame seeds. I knew this dish was going to be good.

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almost 3 years ago southern palate

Tom, you are now my favorite story teller!
I was just looking over my purchases from the Carrboro Farmers' Market in anticipation of our late Sunday afternoon guests. Yes, to pan-fried padron and shishito peppers. Yes, to small bites of chicken salad. Yes, to grilled peaches. Now, I know exactly what to do with the okra and baby yukon gold potatoes! Thank you, sir.

Phoenix

almost 3 years ago Phoenix Helix

I made this today. Delicious! It was my first time cooking okra, but my husband has always been a fan. (If it's on a restaurant menu, he orders it.) We both got a treat this morning & the recipe's going into my keeper file. Thanks!

Phoenix

almost 3 years ago Phoenix Helix

PS. Serve with a fried egg or 2 & you have a complete meal for the $5 slow food challenge. Well under $5 actually!

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almost 3 years ago thirschfeld

Funny I read your first comment and when I saw "morning" I was hoping you had it with fried eggs. Thanks and I am glad you enjoyed the recipe. Hollandaise is pretty good on it too.

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almost 3 years ago creamtea

We've always made okra crispy, haven't tried it with potatoes. May hit the farmer's market today.

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almost 3 years ago cooking varieties

wow ! looks so delicious..cool recipe, love this so much

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almost 3 years ago thirschfeld

thanks cooking varieties

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almost 3 years ago ctgal

Got lots of okra from my CSA. Made a shrimp creole last week. But now I know what I'm making this week!!! Thank you. Looks and sounds divine.

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almost 3 years ago thirschfeld

shrimp Creole sounds great.

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almost 3 years ago gingerroot

Just planted some Silver Queens so it will be a bit before I can try this, but I look forward to it, nonetheless. Thank you.

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almost 3 years ago thirschfeld

good for you gingerroot

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almost 3 years ago MyCommunalTable

I never heard of or had okra until I moved to Missouri. I did not take to it right away, though. This recipe seems to bring out the best of okra. I will be crating this recipe. Thanks for sharing your memory of that Thanksgiving meal. I am sure that you made the meal special for the gentleman as well. What cook doesn't like to share his food?

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almost 3 years ago thirschfeld

thanks MyCommunalTable

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almost 3 years ago Muffin Tin

In my north Louisiana childhood, we ate okra 2 ways -- flour-dredged, then fried, and whole pods steamed over a pot of purple hull peas. I remember how some of the fried pieces would get really brown and slightly bitter, but not at all unpleasant, and I know this recipe you offer will be good.

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almost 3 years ago thirschfeld

steamed over purple hulled peas sounds like heaven

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almost 3 years ago Lena S.

yum!!! my mum makes an indian version similar to this (with fenugreek seeds, cumin, coriander powders, turmeric...). Okra and potatoes, small and crisp are my all time favourite - still my first request when I go home - the more crisp the better.
Will give this a try asap.

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almost 3 years ago thirschfeld

Lena S. I make an Indian pilaf that uses black mustard seeds, kari leaves and spices

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almost 3 years ago creamtea

This looks good. My kids love okra.

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almost 3 years ago thirschfeld

Thanks creamtea. My two like it crispy better then stewed but they like it nonetheless.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

love

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almost 3 years ago thirschfeld

Thanks drbabs. You must be an early riser too.

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yes, but not as early as you.