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Grandma Eversole’s Skillet Fried Potatoes -- Comfort Food from a Skillet


     According to Barry, his Grandma Eversole, who lived in the hills of Missouri, fried potatoes for breakfast, lunch or dinner . . .  and sometimes for all three meals. That involved lots of peeling but she didn't seem to mind. And,  he says she was “a master of the cast iron skillet.” Every once in awhile he gets a hankerin’ for potatoes done the old fashioned way.
     His grandmother probably used lard or even bacon grease for the fat. Barry used vegetable oil; here’s his version of her fried potatoes . . .

Grandma Eversole’s Skillet Fried Potatoes
Potatoes (Russet)
Salt & pepper to taste
Fat – Barry uses about a 3 to 1 combination of canola and olive oil

1. Peel and slice potatoes.
Barry used a mandoline food slicer to create uniform, thin slices.
2. Liberally salt and pepper potatoes
3. Add enough oil to cover the bottom of a cast iron skillet and set heat to medium.

4. Add potatoes to the hot skillet. Fry for a few minutes to begin crisping the bottom.

5. Cover and cook for approximately 15 to 20 minutes — potatoes should be crisp on bottom and partially fork tender.

6.     Lift and turn potatoes and continue to fry until underside becomes partially crisp and potatoes are completely fork tender.



Recipe without photos . . .
Grandma Eversole’s Skillet Fried Potatoes
Potatoes (Russet)
Salt & pepper to taste
Fat – Barry uses about a 3 to 1 combination of canola and olive oil

1.  Peel and slice potatoes.
2.  Liberally salt and pepper potatoes
3.  Add enough oil to cover the bottom of a cast iron skillet and set heat to medium.
4.  Add potatoes to the hot skillet. Fry for a few minutes to begin crisping the bottom.
5.  Cover and cook for approximately 15 to 20 minutes — potatoes should be crisp onm bottom and partially fork tender.
6.  Lift and turn potatoes and continue to fry until underside becomes partially crisp and potatoes are completely fork tender.

2 comments:

  1. My great grandma made the same potatoes but added onions. She was married to an Irishman and DID have potatoes (pronounced po-day-dos) for just about every meal. She used to make this one dish that was cubed potatoes with peas & a cream sauce...sure wish someone would have written that recipe down! I can never get it as good as hers!

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  2. I don't think that generation even used recipes . . . just their senses. And, maybe the memory of those earlier times even bumps the taste factor up another notch. I know I can never quite duplicate my grandmother's cooking.

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