1If leaving skin on be sure to wash and dry your potatoes. If not remove skin. Slice very thinly, I like to use the thinnest slice on my mandolin.
2Spray bottom of elec. skillet with non stick spray. Place one layer of potatoes slightly overlapping, then season with your favorite potato seasonings, then sprinkle some grated cheese on. There is no right or wrong amount of cheese, just use what you feel comfortable using. You can also sprinkle on some Parmesan as well if desired.
3Repeat with layer of potatoes, seasoning and cheese. If you don't have enough potatoes, wash and cut more. You can make as much or as little as you like, cooking time may be longer for a full skillet.
4Place lid on and turn skillet to the very lowest setting. On mine it is just above warm. I stand and watch for a minute to see if it cuts on and then off after a minute. You don't want to have the skillet stay on continuously, the potatoes on the bottom will burn. After about 30 min. insert a fork and see if they are fork tender, if not, cook a little while longer. Let cool for about 15 min with lid off before serving.
5NOTE: You could add sliced or diced onions, herbs, or even cooked meat (bacon) to the layers. Also any other vegetable that would not take longer than the potatoes to cook.
6Pico de gallo version:
Add 1/2 c of pico to first layer of potatoes. After potatoes are done, garnish with the other 1/2 c.
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