sweet potatoes or regular idahos
wash potatoes and peel onion Keep skins on potatoes.
slice with mandolin to preferred thickness
I like thinner slices - the potaoes crunch up better.
coat all with olive oil and put in medium high skillet heat
do not touch until that side is brown then flip and break it up continuing to cook until all potatoes are done
Salt and pepper and serve as a snack or with any meal.
this comes by many names and has been around along time - my variation is the olive oil because it crisps the potatoes better and is so good for you.
Country fried tators are the best. YUUUUM..