Burnt Okra with Sauteed Potatoes and Basil

September  7, 2011
0 Ratings
  • Serves 4
What You'll Need
  • 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.

See what other Food52ers are saying.

  • ashleychasesdinner
  • Mandilynn
  • southern palate
    southern palate
  • Blissful Baker
    Blissful Baker
  • creamtea

26 Reviews

B. J. December 1, 2011
How do I print this? There is no print icon? [email protected]
ashleychasesdinner September 12, 2011
This looks so good! I haven't has okra in awhile, since my grandma made it actually. This is a must try!
Mandilynn September 12, 2011
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.
chop C. September 11, 2011
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.
southern P. September 11, 2011
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.
Blissful B. September 10, 2011
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!
Blissful B. September 10, 2011
PS. Serve with a fried egg or 2 & you have a complete meal for the $5 slow food challenge. Well under $5 actually!
thirschfeld September 10, 2011
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.
creamtea September 8, 2011
We've always made okra crispy, haven't tried it with potatoes. May hit the farmer's market today.
cooking V. September 8, 2011
wow ! looks so recipe, love this so much
thirschfeld September 8, 2011
thanks cooking varieties
ctgal September 7, 2011
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.
thirschfeld September 8, 2011
shrimp Creole sounds great.
gingerroot September 7, 2011
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.
thirschfeld September 8, 2011
good for you gingerroot
MyCommunalTable September 7, 2011
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?
thirschfeld September 8, 2011
thanks MyCommunalTable
Muffin T. September 7, 2011
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.
thirschfeld September 8, 2011
steamed over purple hulled peas sounds like heaven
Lena S. September 7, 2011
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.
thirschfeld September 7, 2011
Lena S. I make an Indian pilaf that uses black mustard seeds, kari leaves and spices
creamtea September 7, 2011
This looks good. My kids love okra.
thirschfeld September 7, 2011
Thanks creamtea. My two like it crispy better then stewed but they like it nonetheless.
drbabs September 7, 2011
thirschfeld September 7, 2011
Thanks drbabs. You must be an early riser too.
drbabs September 7, 2011
yes, but not as early as you.