Pan Fries

Kyle greatly prefers these to mashed taters and so I thought I would do that as a special treat for him. Plus we had mashed taters last night.



Pan Fries

4 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1/2 of one large onion, or 1 medium onion, thinly sliced
3 Tbsp or more of canola oil
Seasoned Salt
Freshly ground black pepper
Dash of garlic powder

Heat 2 Tbsp oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions

Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned

Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another Tbsp of oil. The oil will help the browning. Cover and let cook for another 5-10 minutes, until the bottom layer is now browned

Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes.

Serves 5