Homestyle Fried Potatoes
September 10, 2013
"This is recipe is basically the way my Mom fried her potatoes. Where I use Onion Powder,she used diced onions.So you can use which ever one you like.The real secret to this recipe is, using a well seasoned cast iron skillet. That way you can get that crispy texture.I couldn't enter 3 1/2 cups sliced potatoes,but that's what you need. The amount of salt,pepper,and onion powder is strictly up to you.I've even used #recipe5279 By Bergy to season these with. If you would rather use chopped onions feel free to do so, but I'm not going to list in the prep time it takes to chop them.I was lazy and didn't peel my potatoes,if you want to go ahead.I'm a "Sight Cook ",with the seasonings,I just shake over the potatoes until it looks right to me.If there are any leftover,you could use them for breakfast the next morning to make #recipe6061( yeah,I know shameless self promotion). Posted to " ZAAZ " on 9/10/13. " Keep Smiling :)"
- Serving Size: 1 (117.3 g)
- Calories 80.7
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 890.4 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 3 g
- Sugars - 1.3 g
- Protein - 2 g
- Calcium - 14.8 mg
- Iron - 0.7 mg
- Vitamin C - 10.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Over medium heat in a 10 1/2 inch Cast Iron Skillet,add oil and heat until hot but not smoking.
Drain potatoes well;add to heated skillet,and make potatoes as even as you can in the skillet.
Sprinkle with seasonings,then cover with a tight fitting lid.
Let cook for 10 minutes WITH OUT lifting the lid.
After 10 minutes,check to see if potatoes are slightly tender and some are lightly browned on the bottom.
If so, turn potatoes over a few at a time until all are turned over.
Season potatoes to taste again.
Cook for another 10 minutes or so until more potatoes are browned (it's o.k. if all the potatoes aren't browned).
- Cast Iron Skillet