Mom's Potatoes | Recipe | The Most Amazing Fried Potatoes

My siblings and I refer to these potatoes as "Mom's Potatoes."  My mom has cooked potatoes hundreds of ways, but these are amazing and they're worthy of having the title.  There's no way I can articulate what makes them so incredible.  You'll just have to try them.

I'll admit it's not the healthiest way to cook potatoes.  But my feeling on unhealthy recipes is they're fine in moderation.  If you cook healthy the majority of the time, then a steak here or there, or some potatoes cooked in chicken fat won't hurt you.  Oh, right.  That's what makes these potatoes so good.

Below is a step-by-step picture tutorial with the full recipe listed below.

 Wash potatoes thoroughly and cut potatoes into 1/8" thick slices.

Fill a large bowl with cold water.   Dump potatoes into water.  Let sit for about 30 minutes to eliminate the starch. 

 In the meantime, chop onion into 1/8" thick slices.

Heat some chicken fat, or olive oil, in a cast iron skillet over Medium heat until hot.  Add the onions to the fat.

Cook the onions, stirring occasionally, until just starting to brown.

Add potatoes and mix well with the onions and fat.

Season with salt, pepper and fresh rosemary.  Stir occasionally. 

When potatoes are soft and start to crisp, they're done.  This could take about 30 minutes, so be patient.  They're worth the wait!

"Mom's Potatoes" (Fried Potatoes) Recipe
Yields: 2 servings

4 medium potatoes
2 medium onions or 1 large
4 Tbsp chicken fat, or 1/4 c olive oil (duck fat is also wonderful)
1 sprig rosemary
Salt and Pepper to taste

1. Cut potatoes into 1/8" slices.  Fill a large bowl with cold water and dump potatoes into the water.  Let sit for approximately 30 minutes
2. In the meantime, cut onions into 1/8" slices.
3. Heat fat in cast iron skillet.  Cook onions in fat until slightly browned.
4. Add potatoes to skillet and combine with fat and onions.  Season with salt, pepper and rosemary.
5. Cook until soft, stirring occasionally, approximately 20-30 minutes. 

  • When frying potatoes, soak potatoes in water to eliminate the starch.  Eliminating the starch prevents the potatoes from sticking together
  • To test whether the fat is hot enough, take one drop of water and flick into the fat.  If it pops, it's ready.  Please be careful when frying anything of any kind.  Keep your face back and never over the pan. 
  • You are not deep-frying the potatoes, so if it looks like there's more fat than potatoes, remove some of the fat.  It should be enough that everything is well coated with a little extra, but not more than that.
  • Little burned bits of potatoes are the best. We used to fight over those as kids. You don't want to burn all of them, but a few is a nice treat.
  • Never, ever wash a cast iron skillet. It will rust. The proper way to care for a cast iron skillet is to season it. This means: Drain excess oil into a container and dispose of properly. (Do not pour down a sink as it can clog your pipes.) Using a wooden spoon, scrape up any crusted on bits and discard. Rub any remaining oil into the cast iron pot using a paper towel. The pores in the skillet absorb the oil which cures the skillet. It becomes a natural non-stick skillet.
  • If you're wondering how to get chicken fat, accumulate the fat in a jar after cooking an oven-stuffer roaster and store in the fridge.  Same goes for duck and goose fat.  After fat has been rendered, simply pour it into a jar and refrigerate.


Carolina said... [Reply]

My mom did almost the exact thing! They are the best pototoes ever! She used the rendered fat of a herbed oven stuffer roaster. Then used lots of rosemary and added the onions halfway through the cooking.
What a delight! said... [Reply]

At 77 I'm new to indoor cooking as I lost my beloved wife last May. Your "Notes" at the end of your recipes are invaluable. I haven't attempted any of your recipes yet but your Fried Potatoes and Pork Chops recipes look delicious. Once I get a fire extinguisher, I'll try both. Thanks so much....

Mrs. Stranded said... [Reply]

canvasbackmurph, I'm so sorry to hear of your wife's passing. If you do attempt either of the recipes, I'm happy to answer any questions you may have. Let me know how they go and good luck!