There is two kinds of potatoes. General all-purpose (waxy) and Baking (Mealy). General all-purpose potatoes is best for frying.
When in Wva, as most olt-times abbreviate it, we used bacon drippings for frying, but now I use Canola oil. The most important thing to remember is to have the oil hot when the potatoes go in, otherwise they stick and you will never get a crust on them.
After the potatoes are in the iron skillet or heavy pan, cover immediately. When they get soft, remove the lid, turn and leave the lid off to get the crusty potatoes. Turn again when crusty on bottom. The lid must stay off in order to get good fried potatoes.
The bisquits that go with them: for 6 bisquits.
1 c. flour, 1 tsp. baking powder
1/2 tsp salt
1/2 c. milk
1 Tbs bacon grease or oil
Put all dry ingredients in bowl and pour in milk and oil or grease. Stir just to moisten. Knead 5-6 times. Pinch out or roll out 1/2 inch thick, cut with 2" round cutter. Place in hot greased pan, Using a spoon, dip into bacon grease and dab the tops with it.
Milk Gravy to go with potatoes and bisquits:
1/2 c. bacon grease or vegetable oil
1/2 c flour
2 c. milk
salt and pepper to taste
Cook grease and flour over medium heat, stirring untill brown and bubbly. Be careful not to burn. Add salt and pepper and gradually stir in milk. Heat and cook until thick. Stir this constantly for a smooth gravy.
And this is why I'm on a diet.
~ Judy from Ohio