Country-Fried Potatoes

Preparation info

  • Difficulty


  • Makes

    4 to 6


Appears in

Farm Journal’s Country Cookbook

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
  • 1 c. sliced onions
  • 2 tsp. salt
  • ¼ tsp. pepper
  • Chopped parsley (optional)


  • 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.
  • Sprinkle with parsley. Fold in half like an omelet and serve on a hot platter.