Fried Potatoes

It's back to working on my family history project and on Sunday I exposed my family to another recipe that was a favorite of mine when I was younger. This was one that my dad would make for us. He rarely cooked but when he did he would make us fried potato slices which we would douse in vinegar and salt. YUMMY!!!

Not very healthy but SOOOOOOOOO good!!!!

Very simple to make. I use two large frying pans at a time in order to make a bunch and heat them up to a medium high heat. Add vegetable or canola oil deep enough to cover the potato slices. I skin the potatoes and slices them about an 1/8 th of an inch thick. When they start to brown on one side you turn them over and brown them on the other side.
You don't want them too brown because you want them a little soft in the middle - not crunchy. The trick is to have them crunchy at the edge and soft in the middle. When they are done put them on a plate or dish with a couple of pieces of paper towel to take off some of the excess oil. You can then dish out onto individual plates and sprinkle on salt and vinegar.