Pan-Fried Potato Slices

Pan Fried Potato Slices
original recipe

4-6 whole potatoes, unpeeled (we always use Yukon Golds)
1/4 cup canola oil (or if you are naughty….bacon fat)
salt and pepper, to taste

Boil the whole potatoes until easily pierced with the tip of a knife. Drain. Slice the potatoes into 1/4″ slices.

Heat the oil in a heavy-bottomed skillet, such as cast iron. Fry the potato slices until browned on each side. Line a plate with a paper towel and let the potato slices drain to remove any excess oil. Season with salt and pepper.

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