I’ll just start out by saying, this is not a fancy recipe. These are the fried potatoes I grew up eating; made in a cast-iron skillet and fried in bacon grease over controlled heat. The recipe isn’t complicated, but mastery of it takes time. A lot of time.
In my case it took somewhere around 10 years.
There are no times associated with this recipe. In all actuality, it’s more a set of guidelines. You have to be able to feel when it’s time to move on to the next step. It’s not hard, but it’s not easy, either. It’s kind of like walking, simple as an adult, but it was a bugger when you first started doing it!
The first time I tried to make fried potatoes my mother’s way it was a total disaster. The potatoes stuck to the pan. Once I’d pried them loose, they burned almost immediately. The onions were nothing but black bits.
It was horrible.
And she just smiled.
I was 16 at the time. Relegated to kitchen duty because it seemed that my sister and I had taken my mother a bit to much for granted. Our penance for this oversight (and it was one!) was that each of us was to take charge of the house for one week. I will admit to failing miserably at it, but mom got her point across.
I never quite got over the burnt potato bit. I would try to make them, but if they looked perfect on the outside, they were raw in the middle. If they were done in the middle, they were either steamed instead of fried, too greasy to eat, or blackened beyond recognition. The heat was either too high or too low, or something else.
I remember that when they came out properly, my mother would always say.
“Granny was with us, they’re perfect.”
I tend to say something like
“Mom musta’ been here, these are perfect!”
These spuds are my ultimate comfort food, especially when paired with beans and cornbread.
I will share with you what I can of the magic that is Dorris’ Fried Potatoes, and I wouldn’t suggest you give up if the first attempt fails. The result, when it comes out properly, is nothing short of amazing.
Serving Size: 1
Amount Per Serving: Calories: 251 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 11mg Sodium: 75mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 4g Sugar: 2g Sugar Alcohols: 0g Protein: 4g
We all have our own “Ultimate comfort food.” What’s yours?