Soft Fried Potatoes
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|4 medium||russet potatoes, washed and thinly sliced|
|1 medium||onion, peeled and thinly sliced|
|1/3 c||canola oil|
|1 tsp||lawry's garlic salt (or mrs dash, herb/garlic seasoning)|
|ground black pepper to taste|
Odessa, TX (pop. 99,940)
Member Since Oct 2010
This a very basic recipe for beginning cooks. Its an easy recipe but a good go-to side dish. My Mom used to make fried potatoes this way and this is the way my family has always liked them. To me, you get more of the potato flavor when they aren't cooked too brown. The photos here are taken from the web to show the process and the end product.
PREPARE THE ONION: Remove both ends from the onion; cut it in half, lengthwise, and remove the outer layer of each half. Place one half of the onion flat side down on your cutting board and slice crosswise to make half-moon shaped slices. Repeat for the other half of the onion. Put into a small bowl and set aside while preparing the potatoes.
PREPARE THE POTATOES: Scrub the potatoes under cool, running water and then pat dry with paper towels. You can peel them or leave the peel on. Slice each potato crosswise, making thin, round slices.
Heat the oil in a non-stick, 10" skillet over medium heat. The oil should not be smoking but you should begin to see a little rippling effect in the oil.
Gently (so as not to burn yourself with the hot oil) add the potatoes and onions to the pan. Season with the garlic salt and black pepper and stir slowly to combine everything.
Cook, uncovered, for about 5 to 7 minutes, stirring occasionally, until potatoes begin to brown lightly.
Lower the heat to medium-low, cover the pan and continue cooking the potatoes for another 15 or 20 minutes until the potatoes are tender and soft and not dark and crispy. Stir occasionally so the potatoes will cook evenly and not stick together.
You may need to add a little more oil if the potatoes soak up all of the oil while cooking. You just want to keep enough oil to barely cover the bottom of the pan while cooking.