Fried Potatoes has always been a staple in my life.  My mother made fried potatoes all the time and I don't remember a meal with leftovers.  My love for Fried Potatoes carried over to my kids and over the years I developed my own methods for making them.  I now have a simple way to make this dish.

 

Ingredients (Adjust amounts based on desired amount)

Chop the potatoes into small cubes, 1/2 to 3/4 inch cubes.  Wash potatoes (see note below).  They need to be good and dry before frying.  Put them in a large bowl and add a small amount of evoo.  Toss to get the evoo on all the potatoes.  Now season them with your favorite seasoning, tossing them as you sprinkle on the seasoning.  We use steak seasoning salt.

 

Heat a heavy skillet so it's very hot.  I use a gas stove and a cast iron skillet and turn the burner on high.  Add just a little evoo and a couple of chopped cloves of garlic to the skillet a few seconds before adding the potatoes.

 

Stand back and add the potatoes.  It should pop.  Spread the potatoes out to cover the entire skillet.

 

Turn the potatoes when they begin to brown on the bottom.  

 

Onion Twist:  Chop 1/2 an onion and saute it in the evoo for a couple of minutes before adding the potatoes to the skillet.

 

The Cheese Effect:  If you really want to step them up a notch, preheat your over to 450.  When the potatoes are ready drench them in cheese and put the skillet of potatoes in the oven and bake until the cheese melts.

 

Cut your potatoes and put in large bowl.  Fill the bowl so the potatoes are floating and stir them around.  Drain and repeat 3 times.  If you have time, let the potatoes soak in the fridge for 4 hours and then rinse 3 times.

 

Can be cooked side by side with Fried Green Beans