Most people have french fries or tots in their freezer, and I suppose I probably do, too, but I generally prefer to make fried potatoes. It was a beautiful day outside so Travis grilled our burgers, and I made a batch of these to go with. I don't have a recipe, really, it's more of a method with general guidelines. But pretty foolproof, and just as tasty as fries with less fat and salt. The keys to really crispy taters are fully-cooked potatoes that have cooled a bit, a very hot cast-iron skillet, and not stirring too much. I leave the skins on the potatoes, because I have established with my kids that they have to eat the peels of things. It works out well since that's the most nutritious part of foods, and I'm far too lazy to peel things for them... and they don't know any different. mua ha ha ha!!
Place 3-4 baking potatoes in the microwave and cook (on the potato setting, if your microwave has it) until fully done. Meanwhile, get the cast-iron skillet hot and add 1-2 T of oil. Slice the cooked potatoes into bite-size chunks and let the steam escape, then carefully place them in the very hot oil. Let them sit and get crispy on one side before turning the chunks around in the pan, about 10 minutes. Once they're browned, add salt and pepper, and serve with ketchup. (of course!)
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