Fried Potatoes, Southern Style

This is more a technique than a recipe and should be called Southern Steamed Potatoes because the only way you can really ruin them is to use too much grease.

You can use lard, oil, Crisco, bacon grease… whatever you have handy, but you are not going to need very much.

Peel however many potatoes it’s going to take to feed your family. I’d guess that one medium potato per person should do it. Cut these into cubes of approximately 1/2 inch.

Chop up some onion. I like a proportion of 1/2 as many onions as potatoes. Onions are optional, but I like them.

Cooking these requires a reasonably tight fitting lid. I have a cast iron skillet with a lid that weighs more than the skillet and it works perfectly. When my aunt cooks these for large gatherings she uses large electric skillets.

Coat the skillet with your choice of grease. Seriously, just coat it. We’re not deep-frying. Heat the skillet for a minute or so, then pour in the potatoes. Spread them out evenly, then spread the onions on top of them.

Cover with lid, and let cook — without stirring — for a while. I truly don’t have any idea how long! That helps you a lot doesn’t it? What you want to get is a nice brown crunchy¬†crust on the bottom of the potatoes.

You still don’t want to stir these, but you do want to turn them. Using a sharp spatula (or turner or whatever you call it) to turn them over as much as possible. You probably won’t get them all turned evenly. Don’t worry about it. Scrape deep so you get all the crunchy goodness off the bottom of the pan.

Cover and let cook for another while. I’m thinking maybe 10+ minutes the first side, then 5+ minutes the other.

Add salt and black pepper to taste, and serve. Preferably with pinto beans and cornbread, but they are tasty for breakfast too.