Fried Potatoes and Onions the Old Country Way
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Lynn fries potatoes and purple onion in a cast iron skillet the way her mama did, and shows the one step that keeps them tender instead of coming out hard and crunchy. Leftovers, she says, are good the next morning with gravy and a biscuit.
What Lynn shows you
- She melts half a stick of butter and adds about a quarter cup of oil - "using half and half, the butter gives your taters a good buttery taste."
- Potatoes go into an ice water bath as soon as they're peeled and again as they're cut, so they don't start turning brown while she works. She cuts them around a quarter inch.
- The tender trick is the quarter cup of water she set aside at the start: partway through cooking she pours it in, which steams the potatoes and lifts the browned bits off the bottom of the pan, then she covers them for another seven to eight minutes.
- She mixes her seasonings - paprika, garlic powder, a seasoning blend, black pepper and chives - together in the bowl she drained the potatoes in, then sprinkles the mix over the top. Salt goes on separately at the end, to taste.
- Once they're tender, toss them gently: "they're getting so tender they'll break all up into little pieces."
These notes summarise the video — watch it for the full method.
