RAW-FRIED POTATOES

SERVES 4

I don't know if anyone other than the PA Dutch call raw sliced potatoes that are pan-fried by this name. Of course, the title differentiates this from pan-fried leftover potatoes. My grandparents made this often, usually as an entree with other vegetable or salad side dishes. My father liked it for breakfast with the addition of eggs that were added and scrambled after the potatoes were done. I must admit, these are best made with vegetable shortening because it adds flavor, so it is not the healthiest recipe. I suspect my grandparents used lard at some point in time. But you could use a healthier cooking oil, such as canola. Either way, since it is a substitute for a meat dish, it's not so bad. And it's very good.

INGREDIENTS

2-1/2 pounds potatoes, sliced 1/8 to 1/4-inch thick

1 small onion, sliced 1/8 to 1/4-inch thick

3 tablespoons vegetable shortening (more if needed)

Salt and pepper to taste

Heat a 12-inch or larger skillet over high heat. Add the shortening and heat, adding more if needed to cover the bottom of the pan well. Place the potatoes and onions in the pan, as much in one layer as possible. Sprinkle with salt and pepper. Reduce heat to medium-high. Do not stir the potatoes until the bottom is slightly browned or they will stick. Turn to other side with spatula. Continue to fry until browned, about 5 minutes per side, covering with a lid if needed to cook thoroughly. Serve immediately.

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