Soft and Crisp Potatoes

I know, that sounds crazy! How can something be soft and crisp.

Well the potatoes are soft on the inside. I did cheat a bit - I boiled my potatoes before I started to fry them. The last time I made fried potatoes it took so long to get them soft that they were almost black on the outside. So I boiled the potatoes for about six minutes. They were not completely done throughout, but this ensured that I didn’t have to brown them for too long.

The browning process gives the potatoes a lovely crisp outside.

I also added some diced onion into the mix during the browning process. We like onions and I like the flavor they add.

My only change would be to maybe add a little butter to the mix. Other than that, the potatoes were great!

I served them with the Vinegar Fried Chicken and Cole Slaw. This recipe could very easily be made for breakfast though!

AMERICAN FRIED POTATOES

4 TO 6 Potatoes

1/2 Cup Oil

Salt and Pepper To Taste

Pare and cut potatoes into 1/4” slices. Heat enough oil to cover the bottom of the skillet. Add potatoes to hot oil, adjusting oil as necessary. Fry potatoes, browning on both sides. Season with salt and pepper.