Kentucky Fried Potatoes
"My mom taught me how to make these potatoes when I was a little girl living in the hills of Van Lear Ky. I remember the way they smelled and
I still make them today; my family loves these simple fried potatoes."
photo by lazyme
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
directions
- Scrub potatoes peel & cube.
- Chop onion.
- Heat oil until hot.
- Add potatoes & onion.
- Add salt & pepper ( I use lots of ground black pepper).
- Stir until well coated.
- Fry over med heat until tender.
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Reviews
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These were good and easy to make. I followed the recipe as written and they made a nice side dish. -
Yummy! These were simple and good. I microwaved my potatoes for a few minutes first to make this cook faster and we really enjoyed them. Thanks dixiegrlinpa for a nice keeper. Made for All You Can Cook Buffet special.
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Visiting the area on a genealogy adventure, my sister-in-law and I were just in Van Lear! Had a lovely visit; taking the area bookstore and Butcher Holler. My Harlan County mother cut her potatoes lengthwise (like squared logs), my husbands grandmother sliced the potato in rounds, but everything else the same. You can't improve on simple ingredients cooked well. -
Great dish! I used redskin potatoes like you suggested. Thanks so much for a wonderfully easy and tasty side dish!
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I have made these for years but with one change,I first fry 6 strips bacon until crispy and set aside.I cook the potatoes in the grease from the bacon and before the potatoes are done I chop the bacon and add it back to the pan.Not as healthy as oil but sure kicks up the flavor.I have added 1/2 chopped green bell pepper for a change.Thanks for posting!
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Tweaks
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I love simple, delicious recipes and this one fits the bill exactly. I used some potatoes that I bought at a roadside farm stand and I'm not quite sure what sort of potatoes they were....they seemed like a cross between red potatoes and russets, they were dirty and thin skinned and looked like something that dropped out of a horse's butt but, wow, they cleaned up nice and were delicious in this recipe. I actually used about 8 potatoes as they were kind of runty and I used my non-stick wok to cook them in. I got them going, per Dix's directions (but I used canola oil in place of the vegetable oil) and then turned my attention outside to the grill, where my turkey was cooking. I came inside to check on the potatoes. My daughter and her friend, who is from Eastern Europe, were standing over the potatoes and that started a big discussion about the origin of the name of the potatoes. Alma (from E. Europe) said that she smelled the aroma and thought that I was cooking Polish potatoes. My husband, who is japanese/italian, said they were 'home fries'. After we demolished the pan of potatoes we decided that every culture must cook potatoes like this and we all found it delicious. sorry for the long story but I just had to share the enjoyment we got from these potatoes. Thanks Dixie, we'll be making this again and again!
RECIPE SUBMITTED BY
I was born and raised in Van Lear, Ky Yes all my family knows Loretta Lynn. I still go back to my Home Place about once a year. I have a teen daughter.
