Thursday, August 2, 2012

Fried Potatoes aka Fried Taters

Everyone knows how to fry a potato; but do you know how to make a killer skillet of "fried taters?" This dish is perfect for any meal. Breakfast: biscuits, gravy, eggs, bacon, and fried taters. Lunch or Dinner: Pinto beans, cornbread and fried taters. The secret to good ones is patience...which took me many years to learn. Also, don't use so much oil! I just barely cover the bottom of the skillet with it. I'd rather add a little to it than have too much.
I use russet, Idaho potatoes usually. But this meal I used some of the red potatoes from our garden. Wash the potatoes and cut them into fairly equal sized pieces.
In  a large skillet heat enough canola oil to cover the bottom of the skillet and a 1/4 stick butter. I set my range to 6 out of 10.
When the butter and oil is hot, add the potatoes in one layer. If you want to be really wicked; add a similar amount of bacon grease to the skillet in place of the butter! :-)
Let the potatoes sit for 10 minutes and then turn them.
They won't be brown, some will start to turn a little tan.
Add around a 1/4-1/2 cup chopped onion. Sprinkle evenly over the top. Season with a little salt.
After 5 minutes, turn the potatoes. I pick through and make sure all sides are getting evenly cooked/browned.
Turn every five minutes until the color is a nice golden brown color. If you notice sides that aren't turning a color, flip them so they get cooked evenly.
Lower the heat to 4 out of 10 and put a lid on them. Let them cook for about 8 minutes. Turn the potatoes again and let them cook covered for about 4 more minutes. Move to a paper-lined platter.
The final product. The texture will be perfect! Nice and soft on the inside with a great texture outside.

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