Country-Fried Potatoes

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A favorite since pioneer days


  • c. lard
  • 6 c. sliced peeled potatoes, ¼ thick
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  • Heat lard in heavy skillet (bacon drippings or other fat or oil may be used). Arrange in skillet a layer of potatoes, then one of onions; repeat.
  • Sprinkle with salt and pepper. Sauté, covered, over low heat, about 15 minutes. Uncover; increase heat slightly and sauté 10 minutes longer, or until potatoes are crisp and brown on underside. Do not stir.
  • Spr