Fried Sliced Potatoes (get PDF)

 I bought a new vegetable slicer, hoping that it would make some of my slicing tasks quicker and easier so my incentive for preparing some dishes would increase. Somewhere down there in my brain was the real goal of being able to make fried potatoes without having to cut all of the slices with a knife.

1. Select several washed potatoes (do not peel), cut to fit into your slicer if needed, and slice away. This task was so easy with the slicer - about 2 minutes to do 5 potatoes.

2 1/2. (added step) Cover the potato slices with cold water, and stir occasionally for about 15 minutes. Then drain, rinse, then drain in a colander. This step will wash the extra starch out, making the potatoes cook much better. Note. This step is not mentioned in the PDF version.

2. Get your seasonings together. I lined up the olive oil, onion powder, tarragon, dill, salt, and pepper. You'll want to use freshly ground black pepper. The dill I used was dehydrated from last years garden.

3. Pour about 1/8" of olive oil in your pan, put the patatoes in, and begin cooking on your stovetop at meduim heat. Flip the potatoes occasionally to allow even cooking. You will need to add more olive oil throughout the cooking. Just add a little at a time when it seems the oil in the pan is low. You are not deep-frying the potatoes, so don't add too much. your goal is to have no oil left when the potatoes are done.

4. Keep turning the potatoes. When the potatoes begin to brown, separate any slices that are sticking together. When they are about halfway browned and you have most of the slices moving freely, add the salt, pepper, tarragon, dill, and onion powder. I do not have any quantities because the amount of potatoes being cooked is random. I trust that you can add all to taste - not too much salt, onion powder and tarragon in moderation, lots of black pepper and dill!

5. Be patient - it takes a while for the potatoes to start browning. It doesn't take too long once they start. Keep moving them around to get a good color on them. Here is my finished product. Notice that all of the oil has been used up, and the potatoes are tender (not mushy) and nicely colored.

 I have since made these potatoes twice. I also made this using sweet potatoes, and they were delicious too. This was so quick, easy, and tasty, and I'm sure I'll be making this often. It is also a great use for those smaller potatoes you get that aren't worth peeling for something like mashed potatoes.