Javascript is either disabled or not supported by this browser. This page may not appear properly.
Fried Potatoes
Sliced thin (yes, in bacon grease) til brown & crispy & sometimes w/an egg or two thrown in if you have it - for breakfast, dinner or supper.

I've adapted them too, though.  Now I just wash them real good & don't peel them, & I don't use bacon grease or lard.

~Sue Webb Bodishbaugh
Mom would get her cast iron (or really heavy) frying pan really hot.

Then she would put a great big heaping spoonful of Fluffo (which was a butter-flavored vegetable shortening) into the pan. 

While the shortening was melting down, she would slice big Idaho Russet potatoes (peeled and sliced crosswise) into the pan. 

She would let the first side cook for about 5 minutes or so, (she never had to check them, she just "knew" when they were ready to turn), then she would turn them, put a lid on the pan, and let them cook for 5 or so more minutes. 

They were crusty and golden on the outside, and mealy and hot on the inside. . .

They were cooked on a gas stove, so she could adjust the heat as needed.  I don't remember what temperature she cooked them at, though.

Did she use a lid on the pan?  My Mom and I always do (I still make them occasionally.)  That helps get them done faster.

~ Kristal
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

A good idea is to sprinkle a small amount of sugar on the potatoes. the sugar restores the starch that has been lost and they will brown much better.

~ Shelby Burgess

This page was last updated on: 4/7/02