AMISH FRIED POTATOES
Potatoes are a staple on Amish menus. Â The plant is relatively easy to grow and is high in carbs to fuel a lifestyle that is very physical. Â Of course potatoes are very versatile too, making their way into breads, pancakes, and skillets! Â
Amish Fried Potatoes
This is a photo of a meal of fried potatoes that Rachel and I enjoyed in Unity, Maine's Amish community. Â Yum! Why does it always taste better when someone else makes it? Â 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. Â 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. Â But some Amish cooks, like this one in Maine, still favor it. Â 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
- 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 and fry in a cast-iron skillet over medium heat until tender and brown.
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Cheryl
we like potatoes no matter how they are cooked....I make mine mash
during the winter months.....
Carolyn
I have been frying potatoes with onions sense I have been old enough to cook that is the way we like them, with hot biscuits and gravy.Very good and filling.
Nana
There is nothing better for frying and types of baking than cast iron. I would not trade mine for a hundred teflon or stainless steel skillets.I got my skillets from my mom and dad after they passed. I also have a dutch oven that belonged to my great- grandma. I estimate it to be at least 150 years old so imagine how many meals it has held. It is absolutely the best for soups, beans, and stews. My son bought me a 12 inch cast iron skillet this past Christmas and I was super pleased. How much better gift. than a sweater or bottle of cologne and when I am gone he can claim the skillet for more generations.
Kevin
Agree about Teflon and nonstick, cast iron is the gold standard!
Sharon Talys
Throw some eggs in there too! Reminds me of my Mom frying a giant cast iron pan of fried potatoes with eggs. With 13 kids in the family there was always at least 10 at the table every night for supper and she would make several pans to feed us all. She'd be bustling around the kitchen (usually with a baby on her hip) and prepare the best meals for us. She was a terrific Pa. Dutch cook and and wonderful Mother!
Kevin
Sharon, you are so lucky to have grown up in a house steeped with authentic PA Dutch cooking, you should gather her recipes and write a book, I'd plug it!:) Kevin