Pappy and Nana like to have fried taters with onions, but Daddy and I are not fond of the crunch from onions. So this is how we make:
1 potato per person, unless they are small, then 2, diced 1/4"-1/2"
2 Tablespoons vegetable oil
1 Tablespoon butter
Heat a skillet over medium heat and add oil and butter. Pour the diced potatoes into the hot oil and add seasonings to your liking. Using a spatula, toss the potatoes in the oil and seasonings and cover the skillet with a lid. Turn the taters every 5 minutes to make sure they don't stick or burn. Covering the skillet with a lid will trap the steam and help cook the taters on top while the heat and oil will make the ones on the bottom crunchy. These take about 20-30 minutes until the taters are cooked through and have a partially crunchy outside.
Serve these with eggs and grits, quiches or frittatas. They're good with Soup Beans and cornbread too.
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