Pan Fried Redneck Taters

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Heat Up the Skillet and Fry Up Some Taters

Most redneck dishes are pretty easy to make. Here's one that everybody loves.

Pan Fried Potatoes

Potatoes - (1 or 2 medium taters per person eating)
Onion (optional - but good)
Seasonings (salt, pepper, parsley, whatever you like)
Butter/margarine (around 2 TBS)

Peel and cut the potatoes in slices thicker than potato chips. Leave the peels on if they're new potatoes with thin peels. Don't leave on the old thick peels. Ick.

Heat some butter up in the skillet. This should be about medium with the butter bubbling but not scorching when ya dump in the tators.

Toss in a layer and sprinkle on seasonings.

Put in the rest of the tators. Season on top of those.

Onion goes on top as it cooks faster. Onion will burn if started at the bottom.

Put a lid on the skillet.

Listen for a nice sizzle. That means it's time to flip the tators. They should be nicely browned on the bottom. Flip those up to the top and some of the white ones to the bottom.

Add more butter if things are looking dry.

Put the lid back on after flipping.

Listen for the sizzle again.

Take the lid off the skillet and turn off the heat. The potatoes can set there with a little heat and drying just a little.