Recipe by Skip Murray
This is a comfort food recipe from my youth. And a excellent side dish.
Top Review by UmmBinat
4 1/2 stars for DH and I. We had this along with breakfast with corn free ketchup from our local health food store. I did peel the yellow potatoes I used out of preference and cooked this ahead of time until almost done as part of suhoor (before sunrise meal during Ramadan) so I would only have to warm them up in a frying pan. That made it fast and easy. I used sea salt for the salt and would make these again.
- 2 lbs potatoes, sliced into thick chips (wash but do not peel)
- 2 medium onions, quartered
- fresh ground pepper
- canola oil