Karl says I made the best Raw Fried Potatoes. I think he might be right. If Karl and I are eating potatoes, raw frying them is the way we usually pick to make them. They are excellent with a steak, pork chop or with eggs as a breakfast food.
They are simple to make but the key to making them in patience…and a good hot griddle. I have a Heritage Griddle and they are AWESOME. I was so lucky and was able to get mine at a thrift store for $10 or something crazy cheap like that.
Around here they are known as the griddle to use when making lefse, a Norwegian food.
I love that the griddles are made in a town just 30 minutes from my house. The quality is amazing.
Many people think it’s sacrilegious that I use it for anything else but lefse but, if they had my Raw Fried Potatoes, they would totally understand.
I was making a big batch on this day…likely enough for four. I start out by putting the griddle on the highest heat and letting it start to warm. I put two tablespoons of butter on the griddle to melt and then started cutting the raw peeled potatoes up into thin slices and putting them onto the griddle. I added a sliced onion.
For seasoning, I add…pepper, salt, minced garlic, onion powder, and garlic powder. Yes, both minced and garlic powder.
Make sure the potatoes are as spread out as possible.
Now, leave the potatoes completely alone. Do not stir and flip them.
In the picture below you can see I started flipping them. The bottoms of the potatoes need to be the color of the potatoes shown on the right. On the left, you can see the tops of the potatoes look like they are getting a little dehydrated and shriveling just a bit. That’s an indication to check them.
After they are all flipped, they will look a little like the photo below. Now is the time to add more butter. I took 2 Tablespoons and cut it up and distributed it around over the top of the potatoes.
At this point, DO NOT STIR OR FLIP THEM.
After at least five minutes, check the bottoms of the potatoes. You want them to be colored similar to the tops of the potatoes that you see in the photo above.
During the whole process, I only flip them once. I think that is one of the keys to them being so good. When Kalissa is here and wants to help in the kitchen I get a little overprotective of the potatoes if I’m making these as she is all about flipping and stirring and these potatoes are best with only one flip.
Check the potato bottoms. Once the bottom of the potatoes looks like the top, with that nice browning, sprinkle some shredded cheese over the top. Let it melt.
Scoop them up and serve. I LOVE them. I am sure they are in my top 20 favorite foods…probably my #1 way to eat potatoes!!
On this day we had them with Breakfast Quesadillas. You can find the recipe for them HERE.
They aren’t pretty or enticing by looking at them but trust me, they are great!! I’m always hesitant to share some of the recipes we make here as they aren’t foods that look tempting. So many other bloggers make food that looks simply amazing. Me, I’m a down-home, good old comfort food kind of cook and so much of that food isn’t beautiful…but it is yummy, and for me, that matters a whole lot more!!