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.