I could use some advice on fried potatoes?

Well, I can tell you how my Granny taught me to make them, hopefully that will help. Some of us eat them plain, some use catsup, but my favorite way is to put grated cheese on them while they are still hot. To get the texture you want, you need to be sure and use the salt and cover them when they first start cooking. I think this will turn out like you want. We don't even use the iron skillet anymore, it does affect some foods, but these potatoes can be cooked in a non-stick skillet.

Granny's Old Fashioned Fried Potatoes

Put Crisco shortening in your skillet and place on the burner (set at medium high) to get hot, but don't let it get so hot it starts smoking. As you peel each potatoe, place it into a bowl of cool water. This prevents the potatoes from changing colors. (If you like, you can peel and slice an onion to fry with your potatoes.) When your Crisco is hot, cut your potatoes into the size pieces you want and add to the skillet (and the sliced onion, if desired). Salt well (more than you would generally salt food) to help soften the potatoes. Cover your skillet during the first part of the cooking, also to help soften the potatoes (by steaming them). Fry 10 to 15 minutes or so and check to see if they are ready to turn over. Continue cooking until all the potatoes are done like you want them.

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In my family the women made what we called "Raw Fries". We sliced the raw potatoes and sliced onions the same thickness. Both were layered in a skillet that had bacon grease in it but weren't added until the bacon grease was hot to start with. Just put one piece of onion in to see if it sizzles. If not, wait until it does. Then add layers of the potatoes and onions, adding pepper and/or salt between the layers of potatoes. Leave the potatoes alone until the bottom starts to brown. Then start turning it so all the bottom ones are now on the top. Do that until the onions take on a golden brown color. We generally cut through the potatoes with the end of the spatula as they cooked but didn't break them down - just broke them into pieces - like half potato slices. If the potatoes or onions start to get too dark before all are done, then cover it and it will steam and finish cooking the last of the potatoes.

They are great with catsup on them. I like to use the above recipe and also add eggs to it and just before serving, drop a handful of shredded cheddar cheese over it and give it a stir.

But just the original raw fries recipe always went with pork chops, meat loaf and fried chicken.

As far as the bacon grease goes, we just put a small scoop (tablespoonful) of it in the cast iron skillet. As the potatoes cooked, if they tried to stick to the pan, we would add more bacon grease. I have used both bacon grease and oil and had them work but the bacon grease gives a better flavor.

Hope that helps.

Try this. Bake a couple of potatoes (skin on) in foil. Let them cool and pop them in the fridge overnight. When they're cold peel the skins off (save them, you can fry them up later and dip them in cheese or ranch), dice up the potatoes, and then fry in the bacon grease over medium-high heat. They key for the crispiness is not move them around too much, just give them a toss in the grease and then let them sear on a side, then flip and shake them, let the other sides brown bit. They'll be crispy on the outside and warm and fluffy inside.

i would suggest boiling the potatoes until they are just almost cooked through...

then get out your pan, heat up some oil and butter (the oil will keep the butter from burning)

drain your potatoes well, throw them in the pan, season, and there you go!

they should be fluffy on the inside because you've boiled them, and the crispyness on the outside will just depend on how long you fry them for! :)

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