{"id":29788,"date":"2020-05-17T05:00:25","date_gmt":"2020-05-17T12:00:25","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=29788"},"modified":"2020-04-17T16:32:05","modified_gmt":"2020-04-17T23:32:05","slug":"american-fried-potatoes-with-onions","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=29788","title":{"rendered":"American Fried Potatoes with Onions"},"content":{"rendered":"

American Fries the best.<\/strong><\/span><\/p>\n

Doesn’t everyone have those favorite dishes our mother’s use to make or may still make just for you. Whether it’s a cake, some kind of yummy dessert, side dish or even a Sunday pot roast those favorites will bring back memories of a different time.  <\/p>\n

The last several months as been hard on us all. Who would have ever though that we would live through something like this terrible virus. Thank goodness for the internet, face time, Zoom, Skyp and a working kitchen.  Being in the kitchen takes my mind off everything even though I am glued to the news station not wanting to miss any good news happening. We did a Zoom with all three kids\/families and it was a lot of fun seeing the cousins talk to each other (all at the same time) and just seeing everyone’s face made me feel almost as good as a hug I would get from them.<\/p>\n

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My mother was a stay at home mom; always there for the three of us and always had lunch ready when my dad came home and dinner at around 5:30 each evening. I’m sure we called it “supper”. One of my favorite potato dishes was her American Fried Potatoes. She started off with cut up sticks of potatoes  (probably peeled – I left mine on) and of course some bacon fat in an iron skillet (another of courses) and some chopped up onion. She would cook the potatoes with lid on until they started browning on the bottom then she would remove the lid, add a little water (probably around 1\/3 cup) but the lid back on and let them steam until done. She would then remove the lid and let them get a little crusty on the bottom. My favorite would be a pile of these potatoes with a good squirt of yellow mustard on the side.  (I’ve never eaten ketchup on any type of fry — I’m a mustard girl.)<\/p>\n

Hope you will give these a try.<\/p>\n

BLAST FROM THE PAST:<\/strong> <\/span>So, instead of my usual recipe from a previous post, please post your favorite memory of a recipe in the comment section below. I asked my husband for his favorite memory of his mom’s cooking and I’m still waiting. He always says her date nut roll and I know he loved her chow mein.<\/p>\n

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That’s it — potatoes and onions and you can add jalape\u00f1os if you want a little spice.<\/p>\n

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A big spoon full of bacon fat in a hot cast iron skillet.<\/p>\n

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Put the potatoes and onions into hot bacon fat and start cooking for 6-7 minutes. Add the jalape\u00f1o and using a spatula, take a look at the bottom. If they have started browning, flip them over and then add 1\/3-1\/2 cup water and put a lid on it. Cook about 12-14 minutes until the potatoes feel soft when pierced with a knife. Remove lid.<\/p>\n

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After you have removed the lid continue to brown until crispy on all sides.<\/p>\n

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Served this with my Crustless Broccoli and Ham Quiche for Easter morning. <\/p>\n

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American Fried Potatoes with Jalape\u00f1o<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t5-6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall-medium size russet potatoes<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tonion<\/span>\n\t\t\t\t\t\t\t\t\t\tchopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2-3<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsliced jalapenos<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsalt and pepper to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbacon fat<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Scrub the potatoes with a vegetable brush. Slice into about 1\/2\" slices then cut in strips. Chop the onions and the jalape\u00f1os.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Put the bacon fat into the skillet and heat until hot. Add the potatoes and onions and cook without turning for 5-8 minutes. When they look like they are starting to brown on the bottom, add the jalape\u00f1o and about 1\/3-1\/2 cup water to the pan. Cover the skillet and cook for about 12-14 minutes or until the potatoes are tender when pierced with a knife. When tender, remove lid and continue to fry until potatoes are browned on all sides.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Season with salt and pepper and serve.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\n
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