Iron-Skillet Fried Potatoes

[Roxy15]

I made the best potatoes today and it was a lot easier than frying them!  I forgot to take a picture because I was watching the Nebraska/Wisconsin volleyball game.  I made up the recipe in my head so it’s an eyeball thing.

 

Put 1/4 cup Vegetable Oil in a iron-cast skillet.  Only use an iron-cast skillet!

 

Put the iron-cast skillet in the oven and preheat the oven to 450 degrees.

 

***You do this because you want the oil hot before adding the potatoes!

 

Use enough potatoes to cover your iron-cast skillet.

 

I peeled the potatoes, but, they would be good with the skins on too.

 

Wash potatoes, put them in a cutting board; cut the potatoes in half; slice them kind of thin and slice them again into thin strips; wash them again in colander.

 

Add 1/4 cup Vegetable Oil to a zip-loc bag; add potatoes: diced white onions to taste, Christopher Ranch Minced Garlic, to taste and Tony Chachere’s Original Creole Seasoning/(enough to cover potatoes); shake bag.

 

When the oven has reached 450 degrees, put the potatoes in the iron-cast skillet and bake for 30-35 minutes.