Fried Potatoes

Fried Potatoes, 8.6 out of 10 based on 7 ratings
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Potatoes are a staple on Amish menus.  The plant is relatively easy to grow and is high in carbs to fuel a lifestyle that is very physical.  Of course potatoes are very versatile too, making their way into breads, pancakes, and skillets!  This is a photo of a meal of fried potatoes that Rachel and I enjoyed in Unity, Maine’s Amish community.  Yum! Why does it always taste better when someone else makes it?  Maine is well-known for its crop of potatoes. The state’s sandy soil and climate rivals Idaho’s legendary spud-friendly environment.

Notice the cast-iron skillet.  This was traditionally the “weapon of choice” among Amish cooks, but door-to-door stainless steel salesmen made huge inroads into the Amish in the 1970s and 80s and cast-iron fell generally fell out of favor.  But some Amish cooks, like this one in Maine, still favor it.  The even distribution of heat that a cast iron skillet is conducive to doing, plus the seasoning process, still leaves the once ubiquitous cast iron with fans. Below is a basic recipe that many Amish cooks use for their potatoes.

4 whole large Maine potatoes, cooked until tender

1 whole onion
1 Tablespoon butter
1 Tablespoon lard or bacon fat
 Salt And Pepper, to taste
  

Dice the potatoes and onion into 1-inch chunks.

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The Discussion


  1. we like potatoes no matter how they are cooked….I make mine mash
    during the winter months…..

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