Fried Potatoes are just that. They are not hash browns or home fries or french fries. They are fried potatoes. Depending on your main course, regular old "fried potatoes" make for a great potato side. I find that some times, if you have a meat dish with some sort of sauce; a sauce laden potato just doesn't look good on the plate and the flavor of the meat dish and potato compete against each other.
4 medium to large potatoes, washed, drained, dried and sliced thinly (I use a box cutter slicer to do this) I normally do not peel my potatoes, unless they are older potatoes. This will serve a family of 4 quite comfortably!
Place about 1/4 inch of canola oil in a large skillet and heat to piping hot. Add the sliced potatoes carefully, in an even layer. DO NOT COVER. While the potatoes are Browning on the first side, salt and pepper liberally and even add garlic powder, if you like. Thinly slice 1 medium onion and place on top of the browning potatoes. After the first side is browned well, flip over with a spatula. It is unlikely that this can be down in 1 single piece. Brown side two. You may need to add a bit more canola oil. After side two is browned, flip one more time for a few more minutes of cooking. Serve immediately. Of course, ketchup is a must for my husband and sons! Preparation and frying can be completed in less than 20 minutes! Always serve a vegetable on the side. Vitamins and minerals are very important, everyday! I like serving a nice mixed vegetable on the side of the potato. The flavor compliments each other and the color variation looks fabulous!
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