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Category: Potatoes & Yams
Prep Time: Cook Time: Total Time:
My grandmother used to call these, Scalded Taters but you probably know them as a form of home fries. They are a little on the greasy side, but oh so good!
1 large russet potato per person
Shortening for frying
Water
Salt & Pepper
You have to be careful with this because you are adding water to hot oil here... But here is how you make Maw Maw's taters.
Peel the potatoes, cut in half lengthwise and make slices that are about 1/3-inch thick. Heat the shortening in a heavy skillet; it should be about an inch deep after melted. Turn burner down to medium heat; you do not want it too hot. Add potatoes until about half to 3/4 filled. Cook with cover, on med-low heat, stirring occasionally. Here's where the water comes in... As you cook and turn these, the shortening will be absorbed into the potatoes. As this happens, add water by pouring VERY slowly to prevent the potatoes from sticking, and cook until tender with only slight browning on some the edges. Drain on paper towels. Continue with as many pans-full as you need to cook all your potato slices. Remove to an unlined serving bowl and season lightly with salt. Serve warm.
Note: One 8-inch iron skillet will do enough for 4 or 5 servings.
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Maw Maw's Scalded Taters
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Category: Potatoes & Yams
Prep Time: Cook Time: Total Time:
My grandmother used to call these, Scalded Taters but you probably know them as a form of home fries. They are a little on the greasy side, but oh so good!
1 large russet potato per person
Shortening for frying
Water
Salt & Pepper
You have to be careful with this because you are adding water to hot oil here... But here is how you make Maw Maw's taters.
Peel the potatoes, cut in half lengthwise and make slices that are about 1/3-inch thick. Heat the shortening in a heavy skillet; it should be about an inch deep after melted. Turn burner down to medium heat; you do not want it too hot. Add potatoes until about half to 3/4 filled. Cook with cover, on med-low heat, stirring occasionally. Here's where the water comes in... As you cook and turn these, the shortening will be absorbed into the potatoes. As this happens, add water by pouring VERY slowly to prevent the potatoes from sticking, and cook until tender with only slight browning on some the edges. Drain on paper towels. Continue with as many pans-full as you need to cook all your potato slices. Remove to an unlined serving bowl and season lightly with salt. Serve warm.
Note: One 8-inch iron skillet will do enough for 4 or 5 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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