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Cast-Iron Skillet-Fried Potatoes

Prep Time: 15 minutes
Cooking Time: 15-20 minutes

6 small Yukon gold potatoes, or 3 russets (about 2 lbs)
1 medium onion
2 Tbsp vegetable shortening
2 Tbsp butter
Salt and pepper

Wash, peel and slice the potatoes. Chop the onion.

Heat the shortening in a 10-inch cast-iron skillet until a drop of water skips and sizzles in the pan.

Arrange 1/2 of the potatoes in a layer in the bottom of the pan, sprinkle 1/2 of the onion over the potatoes, and then sprinkle with the salt and pepper. Dot with 1/2 of the butter. Repeat this step, forming two potato layers.

Cover and cook for 15 minutes over medium heat. Don't lift the lid and don't turn the potatoes. You should let the potatoes cook long enough to brown and become crispy before you turn them.

Remove the lid and continue to cook, turning the potatoes (using a spatula, not a spoon, so they retain their shape and don't get mushed together) one or two more times, until crispy and done, about 10-15 minutes.

For a complete meal, include smoked sausage or cubed ham in the layers and reduce the amount of salt that you use.

Servings: 4-6. Per serving: Carolies 204 (from fat 73); fat 8 g (sat 3 g); chol 10mg; sodium 106 mg; carb 30 g (fiber 3 g); protein 3g

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