My mother used to make fried potatoes like this. I think mainly because my grandmother also made these. My grandmother grew up in the mountains of Eastern Tennessee. Her family grew most of what they ate, and I can only imagine that potatoes were something that was a plentiful crop every year. My mother never added onions to her fried potatoes; I decided to add them on my own to add some extra flavor.
Potatoes are not a Keto food, but they can be cooked 24 hours before they are needed to become starch resistant. If cooked ahead, potatoes will not spike insulin in the body. Cooking the potatoes ahead did not change the texture or consistency of this potato recipe. If you are not on a Keto diet, this side dish completes any meal. The only difference is that fresh potatoes will release the starches during the cooking process, making them stick to the pan more.
Ingredients
3 baking potatoes, peeled and cooked ahead of time
1 large onion, chopped
Vegetable oil for frying
Salt and Pepper to taste
Instructions
Bake the potatoes 24 hours before you need them. Place them in the refrigerator until you need them.
Slice the potatoes into 1/8″ slices.
Pour enough vegetable oil in a large nonstick frying pan to coat the bottom. Heat the oil until it sizzles. You can test the oil with a potato slice. It is ready if it sizzles when you put in a potato slice. Be careful to place the potatoes in the hot oil because the potatoes will make the oil pop. Stir the potatoes in the oil to coat them and let them cook for a few minutes, stirring occasionally. Add the onions to the pan and stir.
Watch the potatoes and onions to ensure they are not getting too browned. You want the potatoes to be tender and lightly browned rather than crispy and dark. When the potatoes appear to be done, remove them to a baking sheet coated with cooking spray.
These are especially good served alongside a steak or meatloaf.
