Skillet-Fried Potatoes

Home fries, fried taters, French-fried tater rounds—whatever you call them, they are potatoes peeled, sliced, and cooked hot with onions until they are crunchy on the outside. Then they are covered, placed over reduced heat, and allowed to cook until tender. Though my friend Kim McLean taught me how to do this, her father, Bob McLean, gets the credit. This is his signature dish, and I have yet to do them as well. But I’ve been assured practice makes perfect.

½ cup vegetable oil

4 cups sliced potatoes

1 medium onion, sliced

1½ teaspoons salt (Bob swears by his hickory-flavored seasoning salt)

½ teaspoon pepper

1½ tablespoons bacon bits (optional)

In a large deep skillet heat the oil on medium-high heat. Add the potatoes and onion and sear them on the outside for crunch. Turn the potatoes from the bottom up as they brown on the outside, gradually sprinkling the salt and pepper on the layers. After 15 minutes, or when the potatoes have a golden edge to them, cover, reduce the heat, and allow them to cook until tender, 20 to 25 minutes more. Serve while hot, garnished with bacon bits if desired.

Makes 4 to 6 servings

Some of the best eateries in the South are hot, cooled with ceiling fans and a screen door at the entrance. You don’t have to dress up to go, and no one cares if you tuck your napkin in your collar.

Always save room for dessert, or take some home.

You don’t want to miss a thing when it comes to these humble eating establishments.