Celebrating Modern Jewish Living Through Food, Tradition, and Family
The Backstory: I do not know were my mom came up with this recipe, all I know is I love it. Mom didn’t make this often, but when she did, there was nothing left in the serving dish. How we girls loved these tasty fried spuds. What could be bad about anything fried? I know, I know, it’s fried, and a big no no to some people. Moderation, food police, moderation. It is easy to prepare and needs few ingredients. Having made potatoes in so many varieties, this is always a crowd favorite.. More of the Backstory after the recipe…
German Pan Fried Potatoes
- 3-4 large potatoes peeled, sliced into 1/4 inches rounds.
- 4 tbsp. vegetable or canola oil
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper
- 1 small sweet onion medium dice
- chopped fresh parsley for garnish optional
Heat oil in large skillet. Fry onions for about 2 minutes on medium heat. Add potatoes, salt and pepper. Cover, Cook for about 20 minutes. For very crispy potatoes leave uncovered. Whatever works best for you.
Check potatoes and move them around so they don't stick to pan. If you need more oil add some to keep potatoes from sticking. Cook until potatoes are crisp but soft (but not mushy).
Remove potatoes and let them drain on a wire rack. Put some paper towels under the rack to soak up the dripping oil. Sprinkle with a pinch of Kosher salt and fresh parsley (optional). Serve immediately.
…The Backstory continues: These potatoes go well with chicken, meat, or fish. Vegetarians would find this outstanding with their favorite dishes. So everyone give it a try. Just remember to drain the potatoes well, after they come out of the oil. Live a little and tell me these don’t become an immediate favorite.