One of The Husband's favorite foods is fried potatoes. When I cook them for other people I often get told that they haven't had fried potatoes like mine in years. Well that's probably true. In the 1980s PAM jumped onto the fried food market touting a new product, oil in a can. By spraying a thin veneer of oil on your pan you could save calories and make decadent food healthy. For the most part this was true. A lot of foods can get by just fine with a minimum of oil, but a handful will never fully make the transition to "healthy" foods. Their deliciousness lies in the very thing that makes them unhealthy. So if you're missing that old school fried potato flavor, here's how you do it. Just close one eye and pretend you're not reading the following, then go into the kitchen and ignore all the bad stuff.
For frying the potatoes I recommend a seasoned cast iron pan, the older the better. Try to avoid teflon if you can. Teflon has trained a generation of cooks to treat their cookware with kidgloves. Grab a metal spatula, a strong pan and take back your kitchen! Chop three or four potatoes in bite size pieces, preferably about 1/4 an inch thick. Don't get out the ruler though. There wont be a test. Chop your potatoes and grab a couple of onions. Now, a good rule of thumb is to go at least half as many onions as potatoes but you can increase that as much as you want.Â I throw my onions in the food processor and chop them that way. Keep the two separate.
In your cast iron, pour enough oil to cover the bottom and be at least 1/2 as tall as your average potato slice. Use vegetable oil, crisco, even lard (although I've never tried this). The heat should be medium-high. Throw one potato slice in. When it begins to sizzle heartily, put in all your potatoes. On top of the potatoes pour the onions. It's okay if it seems way too much for the pan, it will cook down. Salt this mess and go sit down and surf garden blogs for 10 minutes. Lift up a small section to see how brown the potatoes are on the bottom. You want some decent browning. If you're happy, take your metal spatula and a second one to help avoid spills and work your way around the pan, pie-style, flipping the potatoes over.
Salt the newly exposed potatoes. Continue this routine for around 30 minutes or until you are happy with the amount of browned potatoes you have in the pan. Continue to salt as you wish. If you like pepper, add this as well.
In the end you'll have potatoes just like you remember having as a kid. As with anything this fatty, it's best enjoyed in moderation. But on a gloomy day, sometimes nothing tastes as good as a big bowl of fried potatoes. Swear.