Fried Potatoes

I suppose everyone has one or two secret foods that are not healthy but that he or she loves .  We may say we don't eat that kind of food anymore and feign disgust at such indulgence, but secretly we love those fatty, fried, sauced foods that we ate regularly as we grew up.  At least we "country" kids did.  One of my secret favorites is fried potatoes.  I love the smell of the onions and potatoes as they fry, crispy crunch as I eat them, and that little skim of grease that they leave on my lips!  About once a year I indulge myself in this culinary pleasure.  As the seasons begin to turn and the temperatures cool, give yourself a treat and tried some fried potatoes.

Fried Potatoes

Peel and cut potatoes in halves or quarters depending on the size of the potato.  I use 2-3 per person depending on the size of the potato.

Parboil (this step can be skipped, but the potatoes are so much better if you do this) until they just begin to soften.  Do not over boil.  Better a little firm than too cooked.

Drain and cool until you can handle.  Slice the potatoes into 1/4 inch slices.

Heat vegetable shortening in a large skillet until a potato slice dropped in the melted shortening sizzles.  A cast iron skillet is the best followed by cast aluminum or stainless steel.  Nonstick will work if that is all you have.
Add all of the potatoes, salt and pepper to taste.  When the potatoes are just beginning to brown, add in chopped onions to taste.  Continue to cook until the potatoes are crispy and golden.  Turn them occasionally, but not too often.  Too much turning makes them crumble  Keep the heat on medium, but you can turn it up for the final crisping.  Watch them closely so that you do not burn them.

Remove from the heat and drain on paper towels and serve immediately.  These are so delicious and are worth the yearly indulgence in a secret favorite food.