About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Cheryl

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

  2. 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.

  3. 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.

    1. Kevin

      Agree about Teflon and nonstick, cast iron is the gold standard!

  4. 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!

    1. 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


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