Now that I’m the Dad, sometimes I get stuck having to make breakfast, lunch, or dinner when my wife is away. Once in a while I will do it just because I want to please her. It doesn’t matter what I am making for a main entree, pancakes, chicken, steak, sandwiches… I always whip up a nice big pan of these potatoes. That’s how I know, if the rest of the meal was a complete fail, at least the kiddos are getting something in their systems that halfway good for them and will fill them up!
Don’t worry about the kids walking away from the table hungry. They are going to fill right up on these.
Ingredients
6 medium russet potatoes
1/2 c vegetable oil
Morton salt
Instructions
Wash and slice potatoes into 1/3 inch cubes.
Soak potatoes in water for a half hour while you heat 1/2 cup (or if bigger pan 1/2 inch) of oil in a cast iron skillet.
(Note: Soaking the potatoes is important to get the starch out so they will crisp up nicely!)
Drain and pat dry potatoes with a paper towel.
Fry potatoes in pan turning occasionally until golden brown.
Place cooked potatoes on a paper towel lined plate. Be sure to salt potatoes while still hot. Enjoy!
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Quick Tip: Add in some diced up onions and garlic.
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