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.