When I was a teenager, I lived with my mom and grandparents. Even though my grandma was a great cook, she never taught me her recipes. Oh, I have a few of her recipes because she gave them to me. However, she and I never cooked in the same kitchen.
One of the side dishes, she cook was fried potatoes. I love the taste of the crispy crust of the potato when it’s been fried in a skillet. Yum! Once I got married and moved into a place that I cooked dinner, I started to make fried potatoes. The problem I encountered was that it took for-e-ver for the potatoes to cook up. Through practice, I learned the secret is to put a lid on the skillet while the potatoes were cooking. Not all of the potatoes get that crispy crust though. That’s fine though, the boys refuse to touch them. I get to eat the potatoes with the crispy crust and the boys get to eat the mushier potatoes.
One way to check to see if the potatoes are cooked throughout is they become translucent like when they have finished cooking.
Stars of the recipe:
- 3 to 4 potatoes cut into slices, I use russet but you can use whatever kind of potatoes you want
- 1/2 onion cut into rings
- oil, I use extra virgin olive oil
- salt and pepper to taste
- Cut potatoes into slices and onions into rings.
- Coat the bottom of a skillet with oil. As Rachael Ray says, twice around the pan with the oil. (I use a cast iron skillet.)
- Turn the stove on to med. Let the pan warm up.
- Add the potatoes and onions. Season with salt and pepper. Put the lid on the skillet.
- Let the potatoes cook for about a few minutes. Then flip the potatoes to make sure they don’t burn.
- Continue cooking the potatoes, flipping the potatoes every few minutes.
- The potatoes will be finished when translucent looking.