|Grandma's Famous Fried Potatoes|
I'm sure everyone has their favorite fried potatoes or home fries recipe. This just happens to be mine! Just like my homemade tortillas recipe, no one does fried potatoes better than my grandma. I haven't had others' fried potatoes that taste like hers (maybe it's just psychological). My mom could never replicate it exactly and sometimes she got close, but it wasn't the same. And the few times I tried to make it, the potatoes burned.
If you ask my grandma how she makes it, all she says is just to cook the potatoes in a little bit of oil. A couple years ago, I finally went over to her house so that she can show me exactly how she makes it.
Here's what she left out that I think are the secrets to her magnificent potatoes: 1) Rinse the potatoes twice in cold water; 2) Cover the skillet with a lid while the potatoes cook so that you're essentially steaming them and frying them at the same time.My grandma's fried potatoes are crispy and cooked perfectly through. They're pillowy soft, but not overly-greasy like other fried potatoes.
This was one of my favorite recipes growing up and I'm so happy that I finally am able to make it on my own and share it with others. Besides the tortillas, this is another essential recipe that I needed to learn.
The other day, I made these potatoes for breakfast and decided that I'd sneak in a little butter for some extra flavor (not like it needed it anyway!). Once the potatoes were cooked and crispy the way I liked them, I added a couple tablespoons of butter and re-covered the pan. Once the butter was melted, I added some more salt and served them up. I wasn't sure if you'd be able to tell the difference, but Joe asked, "Did you make these the same? These are freakin' good!" Of course, I didn't fess up and just let him believe they were the same potatoes. (And knowing my luck, this will be the one post he actually reads!) I didn't think you could make my grandma's any better, but I guess you could! And of course it's butter, right? :-) So make it with or without the butter, it's wonderful either way. I probably will only add the butter as an extra special treat since my grandma's potatoes are a special treat as it is. ;-)
Come back soon and see what I made with my grandma's potatoes! Ever heard of a pile-up? :-)
|This is my Grandma on her 84th birthday!|
|Don't forget to rinse the potatoes|
|Ready to start cooking!|
|Make sure to cover as potatoes cook|
|Sneak in some butter after it cooks if you'd like!|
|Without butter #2|
|Without butter #3|
|With butter #2|
|With butter #3|
Grandma's Famous Fried Potatoes
A T&H Family Original
5-6 large Idaho potatoes, washed, peeled, cut into quarters lengthwise and sliced into 1/4 inch slices
1/4 c. oil (vegetable oil or lard) (You'll need more if you're not using a non-stick or well-seasoned skillet)
2 Tbsp. unsalted butter (optional)
Salt for seasoning
Once potatoes are washed, peeled, and sliced, place in a large bowl. Cover potatoes with cold water, then rinse and drain twice or until water is mostly clear.
Add the oil to a large skillet and heat on medium high. Drain potatoes, then add potatoes to the skillet and season with salt. Cover the skillet with the lid and cook between 10-15 minutes, turning occasionally until potatoes are cooked through. (Cooking time varies on different stoves.) I like my potatoes with a golden crust so once they're cooked, I continue to brown the potatoes and flip them and brown more of the potatoes until I get the amount of browned and crispy potatoes that I want.
Once potatoes are cooked and browned to your liking, add the 2 Tbsp. of butter and cover until melted. (Not necessary and not actually part of my grandma's recipe, but it adds a bit more flavor!)
Taste potatoes and add more salt if needed. Serve warm.
Makes 3-4 servings