Today I will show you my grandma’s way to cook fried potatoes. Don’t worry: simplicity is key here! You will love these rich and crunchy potatoes, that give such a wonderful feeling in your mouth. They are so good you won’t be able to put down your fork! I love these as side dish, and so will you. Trust me.
If there was one reason why younger me loved sleeping at grandma’s place, it was her amazing cooking skills. She didn’t make fancy dishes at all, one of her best is a simple grilled cheese, but it’s always so rich and tasty… One word: butter. Grandma uses a lot of butter. This is probably why these fried potatoes are so great!
My grandma is pretty amazing. She grew up on the farm my parents still live at now, isn’t that cool? She grew up there, my mom grew up there, and now I did too! Anyway, she’s always pretending to be tough but secretly she’s very sweet and proud of us. When I ask how she’s doing she will say: “Weed’s don’t decay.” Like I said, tough grandma.
Whenever I’d sleep over she would always make a big batch of these fried potatoes. We’d eat them with roasted chicken or any other meat drowning in gravy, I can still taste it now… Grandma doesn’t care about calories as long as it’s tasty.
My grandma owns one of those really old fashioned ovens that I wish to have later in life. It’s big enough to cook meals for the entire neighbourhood! When we were younger we would sometimes go to grandma around lunchtime and she would cook us her world famous soup (I promise I’ll add a recipe later) and grilled cheese. I’m not kidding when I say I’ve never had a better grilled cheese before! So nice and crunchy on the outside yet soft and cheesy on the inside…
Okay, I’ve completely strayed from my fried potato story. It’s actually really really easy! The next time you use potatoes for a great mash (like this one!) just save a few in a container in the fridge. All you need to do is slice them up and fry them: delicious!
Grandma’s fried potatoes
You’ll be so happy I shared this once you’ve tried it. I used 4 medium sized potatoes for two persons as a side dish, which was just about enough. (More more we want more!)
It’s best to use potatoes you boiled at least a few hours before, as they go crunchiest when they’re completely dry.
- Boiled potatoes, 4 medium sized
- Butter, 20g
- Preheat a frying pan with the butter.
- Slice the boiled potatoes and toss them in the pan.
- Cook them until golden brown and crispy: this will take anywhere between 10 and 15 minutes.
- Generously sprinkle salt over the potatoes and serve!
- These potatoes go great with chicken and peas!
I’ve noticed I have some regular visitors, yay! So exciting. I’m really glad to have you all here 🙂 I would like to ask a favour. I know nearly all of us internetters (haha) are using Ad-block, including myself. However, if you turn ad block off at specific websites, like mine, you help us bloggers develop further. I want to continue blogging, as I still have so much to write about! 😀
We ate these potatoes with the roasted chicken I posted earlier: simply the best! Find a recipe here.