Mom's Fried Potatoes

Recipe by Bone Man
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel, and then slice the potatoes twice the thickness of a quarter.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Transfer them to a serving plate that has a couple of paper towels on it.
  • Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
  • NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.
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