Total Time
40mins
Prep 15 mins
Cook 25 mins

Folks around here still say that my mom made the best fried potatoes around. I have to agree and once she showed me how to make them, I never forgot, nor do I ever mess with her recipe much. And this particular recipe will give NEW CHEFS a jump start on this, often hazardous, endeavor. These potatoes are flavorful, about 1/3 of them turn out brown and crisp, and, they're never soggy. I hope you enjoy them as much as I have for 50 years.

Ingredients Nutrition

Directions

  1. Peel, and then slice the potatoes twice the thickness of a quarter.
  2. In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour.
  3. In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat.
  4. Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet.
  5. DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape.
  6. After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes.
  7. Transfer them to a serving plate that has a couple of paper towels on it.
  8. Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
  9. NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.

Reviews

(1)
Most Helpful

This is EXACTLY how my grandma used to fry potatoes! She always said that the secret was to get the shortening hot enough and ONLY FLIP THEM ONCE! She always tested the shortening by getting her fingers wet and then flicking a drop of water in the pan. If it skipped across the pan, it was hot enough. Thanks for the refresher course and for sharing such a great recipe Bone Man!

troseOR March 12, 2007

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