6/12/09

Country Fried Potatoes

My favorite "Pass Around" at Lambert's is the Country Fried Potatoes. These are a delicacy I remember from childhood. My mom’s were great. So were my grandmother’s. A visit to Mammaw's house always included a big pan of her fried potatoes.
My mother sliced hers, and my grandmother cubed hers. Each were a bit different from the other, but both were delicious!

Every time I cook these, there are complaints from the kids.
I never seem to cook enough!!

Country Fried Potatoes

Country Fried Potatoes

Enough potatoes to feed your family (I cook 6 medium-sized potatoes for the four of us. We'd eat more!)

onion, to taste (I usually use half an onion or so)

Oil for frying (I use a very light olive oil)

Slice potatoes and onion very thinly. Toss together.
Pour about a half a cup of oil into your skillet - more or less depending on the amount of potatoes you are cooking. Use a cast iron skillet, if you have one. If not, any non-stick frying pan will work. Heat oil over high heat just until it starts to pop. Gently add sliced potatoes and onions. Sprinkle with salt and pepper. Stir potatoes and onions to coat well with oil. Keep heat on high a few minutes. Resist the urge to stir. Gently check a potato or two to see if they are starting to brown. Once they start to brown, stir and lower heat to medium to medium-low. Allow the potatoes to brown on the bottom again before stirring. Keep browning and stirring until potatoes are just tender. Turn heat up to high. Watch closely, but allow a crusty bottom to form. Scrape this off the bottom of the pan with a spatula and stir potatoes. Repeat this a few times, until you potatoes start to fall apart. Remove potatoes from skillet to a plate lined with paper towels. Great with ketchup! The kids like them with a bit of ranch dressing.

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