Best Old Fashioned Fried Potatoes
By AEvans
My grandmother came from a wealthy family in the midwest and my grandfather was from the other side of the tracks. As the story goes my grandfather went town and fell in love with the most beautiful woman he ever laid his eyes on, and well the rest is history. During the depression they lived on a farm, which my grandfather and his brother divided the property equally. There wasn't much money, but there were always potatoes which my grandmother seem to use an abundance of in those days. My grandfather once told us, that our grandmother made the best fried potatoes this side of the missouri river. I do have to say myself I truly enjoyed them every time she fried them. The recipe has been lovingly handed down through the years and I am honored to be able to share the recipe with you. I am certain that if she were alive today, she would be delighted that I am sharing her famous recipe for so many to see.
Recipe And Preparation
1 Large Skillet
1 Spatula
1 Measuring Cup
1/4 quarter cup of oil
4-6 Potatoes large
1 Large onion
Salt and Pepper to add flavor or seasoned salt if you prefer
Sprinkle of Parsley Flakes
Serves appr 4-6 people depending on the size of the actual potato, you can add more if you prefer.
Wash and Peel four to six large potatoes without preference to Russet or Idaho, where they are grown does not matter even if the come from your own backyard. Rinse potatoes making certain that you eliminate all dust particles as this does not add any extra flavor.
It does not matter if you cut the potatoes horizontally or vertically, whatever your preference is just cut them into thin slices, and set them aside.
Slice onion do not add whole, my sister tried this once and it simply did not make any sense.
Use a large skillet, cast iron or stainless steel is prefered but not necessary , add oil and preheat before adding potatoes. If you are using an electric stove or gas I would recommend medium as you can control the cooking time and will not have the potatoes sticking to the bottom of the skillet.
Add sliced potatoes, salt and pepper or seasoned salt to your desire,continue to monitor and flip with spatula until golden brown. You can tell if some of the potatoes are not done as they will appear to be hard in the middle. Once the potatoes are a golden brown , add one large onion and a sprinkle of Parsley Flakes allow onion to turn a nice golden brown. Remove fried potatoes from skillet, serve and enjoy!
Fried Potatoes can be served with eggs, bacon and toast with Chicken or Red Meats. It meets the daily vitamin requirement less the oil of course.
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Comments
You are so welcome , after writing it , I was sooooo hungry, this recipe is one of my favorites to and I love the story.:)
Never heard of doing this with potatoes before. Like all other potato dishes (crisps, chips, boiled, mashed, roasted) and so will have to try this some day. I also thought that the recipe was fished based when I saw the ingredient list - for some reason I thought that skillet was a type of fish - must be the Anglo-American language gap (or my love of fish and chips!).
Must be the Anglo-American Gap Lol :) you could serve them with Fish , but no not fish based. lololol :)
I grew up on salmon patties and fried potatoes, and I must say not too bad. Ours were plain though, just potatoes and oil.
Blake: That is wonderful to know and I remember Salmon patties delic..:) Add the onion and parsley give it a little pizazzz and you will love them, it was how my grandmother made them.:)
OMG...I make my potatoes the same except for the parsley...YUM! I like cast iron pans. You never will get anemic using one of those! =) Now I am craving Pappas!!
I LOVE Bristol Boy's comment about the skillet (by the way, before I forget, I am Irish through and through, and there's nothing wrong anyone can ever do with the mighty potato. This sounds and looks fabulous, thanks. We used to have sauteed potatoes, similar but in butter, not oil) -- I used to get the words Winnebago and rutabaga mixed up when I first came to the States.
jj: I knew we had something in common , I knew it they are sooooo yummy aren't they??:0
Teresa: sauteed potatoes sound scrumptious , I would love to try the recipe and bless my father's Irish heart , may he rest in peace I am still trying to figure out his stuffed cabbage recipe, he to was also Irish. :)
Yum, Yum, Yum
Ir was my favorite as a child. I still love them
Thanks for the memories
Keep on Hubbing!
eovery: You are so welcome and thanks for sharing your thoughts. :)
yum..stuffed cabbage!!! I love that...In armenia they call stuffed cabbage DOLMA =)
jj: Me too if I can just figure out how in the heck to make it. Lololol
Did you read my recipe for it? Its so easy =)
WHere is it???? O.k. I am being blonde...Lololol
The recipe looks delicious. Will have to try it out. :)
Beatsme: I hope you enjoy it , as they are definitely yummy.:)
I am a definate potato lover. And fried potatoes is one of my favorites. I didn't know that the added parsley helps turn the onion golden brown. I haven't had these in awhile but now I'm ready, after reading this hub, to cook some up very soon! Thank you!
My hub for Dolma is here
Dottie1: It just add a little flavor , so it won't assist them with turning brown, I had better go back in and re-check that paragraph, LOLOL. They are yummy and we enjoy them, thank you so much for stopping as so many of us love fried potatoes.
jj: Thank you , now I will have to cook it and will defintiely let you know how it turns out. :)
I love fried potatoes. I can eat them as a meal all thier own.
Pest: Me too!!! They are the best, quite inexpensive and yummy..:)
I am plugging my recipes here if you dont mind. Your Hub made me so hungry i am sure everyone will enjoy mine! :( :) ????? http://hubpages.com/hub/Holidaysidedish and
http://hubpages.com/hub/Boiled-Waterjokesandfun
I like my potatoes with diced red peppers...MmmmMM!
Pest, I will also bookmark that one as it sounds scrumptious too!!! Go ahead plug away I certainly do not mind. :)
well I am off for now..be back on after I get home from el trabajo...gonna make my lil guy some fried potatoes and eggs for Breakfast...thanks for the inspiration AE!!! ttyl
Thank you so much for sharing your family recipe. It sounds delicious!
AE you are a nut! I think i will post a few more recipes and see what you all think.
jj: I will say you later.
Jannette: You are quite welcome and enjoy!!!
Pest: Please do and I am looking forward to those. :)
I gotta ask my mom to help me out with this. Cuz I'm horrible at following instructions. Anyways, girl I need your suggestion back in what I posted in the forum hub hangout.
May: I will check it out. :)
Hey AE wow new avatar jajajajajajaja. I think it really becomes you. Now this recipe looks easy enough even I could do this maybe make a bit of this to go with the Asadara, hahaha, oh hell what is that hot thing called and spelled.ASarda Cicarda I think lol. I am too lazy to go find the link.
BP: You can do it, it is really easy what is Asarda Cisarda?? Where is that at???:)
Carne Asada???LOL YOU ARE SILLY BP!!
Oh god grief, I was having a sometimers moment I didn't think about Carne Asada, I thought Asada Cisarda was a new dish...lolololol:)
I hear the words Carne Asada every weekend I am used to it..LOL
I could not let that one get past me =)
For some silly reason I did , oh well I need another cup of latte':)
This sounds like the recipe both of my parents used during the Depression and when they ran out of onions, they just left them out. Potatoes were apparently abundant and cheap.
Patty, It probably is as it was handed down to us and I have always loved the fried potatoes and the story behind it. I figure if my grandparents and your parents could survive the great depression, so can we.:)
Very encouraging. Guess what I'm having for dinner tonight?
Fried Potatoes and I am having those to with bake chicken!!:) What are you having yours with?
Hey that's it JJ yahoooooooooooo. yea that's what I meant AE exactly what JJ said jajajajajjajajajaja. Are you in? Knock knock calling nurse AE...
BP: I am here and I will definitely be here in about 7 hours, I have had to many potatoes and they have made me tired. :)
I'm bookmarking this, because I don't have a definite recipe for them and always wanted it. This is a staple in my family. Yes, another Midwest U.S. dish for sure! But when I visited Norway, my cousin cooked it for me there the night before I left. I'm sure she learned it from her mother. The only difference was that she put shredded cheese on top. Brown goat cheese (gjeitost), but any kind works, and then she just used the potatoes and oil with that.
KT pdx: That sounds yummy too!!! I believe I am going to try that as it is always nice to try something new.:)
Awesome recipe AEvans, I will definitely try this at home, I used to make onions and potatoes fries before it worked great, but I will try your family recipe. Thanks for sharing it is yummy. Cheers :)
cgull8m: You are so welcome and you should share your recipe as well. :)
These sound wonderful. Looks like fried potatoes for Sunday breakfast.
Lamme: For some reason I love those things and we make them often. You can add onion to but you add those the last 5 or 10 minutes before you serve. :)
Personally, i think the potatoes are way too thick. Slice potatoes as thing as possible to make them cook more quickly and crisp up well.
Also -- something my mom always did with peeled potatoes, whether for regular or french fried potatoes, was slice ahead of time. Set them on a towel (my mom I now I used flour cloth towels, but modern dish towels will work or, probably less well, paper towels). Use edges of towel to blot potato slices, so as to dry them out more. Let set 1/2 our or more, on towel, with edges up around and covering potatoes. Then blot again before putting in skillet. It really does make a difference in how they cook.
janie harris: They are not my potatoes but everyone has there own preference. Leaving potatoes out for to long, cause them to brown before they are cooked. However thank you for the additional tips. :)
Great hub which i enjoyed reading from.
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C. C. Riter 3 years ago
mmmm. one of my personal favorites. now i'm gonna nhave ta make some. thanks AE