Simple Fried Potatoes

Zach loves fried potatoes. It's what I usually make on lazy Saturday mornings with a side of our homemade maple breakfast sausage and eggs (when the hens are laying).

Here's how I make them and they turn out soft and tender on the inside and crispy and golden on the outside.

Fried Potatoes

8-10 Redskin potatoes. About those potatoes... they should be diced around 3/4 of an inch. I cut every potato in half lengthwise, then those halves in half lengthwise, then I cut those into thirds. You want the pieces around the same size so they cook at the same rate. I also leave the skins on, it makes it more rustic and hearty.

garlic salt, or onion salt. I'm all about using fresh ingredients in recipes, but this is one of those times where I use dried. If you cook fresh, chopped onions with your potatoes, the onions will release water in the cooking process and your potatoes won't crisp as well.

Your favorite cooking oil

2 Tbsp. butter

Coat the pan in oil. Add the butter and heat on high.

When the butter is melted, add the potatoes and season with garlic or onion salt. They should sizzle when they hit the oil. Turn the heat down to medium and cover the pan with a lid. Check the potatoes every 5 minutes, turning only if they are browned. Cook until soft when pierced with a fork, but crisp on the outside.