I like to peel and cube into 1 inch cubes. Then in a non-stick pan I put just a little bit of oil on mdium hgh heat. I put the tators in when the oil is nice and hot. Cover with a lid for a few minutes. I let them hang out in there untouched until they start to get brown on the bottom. Then I take the lid off, stir and cook until they are completely golden brown. Stirring only as needed... stirring too much will make them mushy.

Depends on the potato. For winter ones, that are fluffy, boil until cooked, cut into chunks and fry in duck or goose fat.For summer taters, don't boil first.

I don't make them often but every blue moon I get in the mood. I don't bother peeling. I use russets. I cut them into very thin sticks. Rinse and drain. Add salt and let them sit in the drainer for a little while so that excess water can drain out.

Then get the oil hot and deep fry in small batches. Don't over crowd the pot or they turn to mush. When they are just starting to look cooked, give them a quick stir to sort of redistribute them in the pot. Cook till they begin to brown. Remove from oil onto paper towels. Add salt.

This is the way my mother taught me and she made the best french fries ever.

I think I just get too impatient and try to cook them too fast at too high a heat.

It depends on what I have on hand. If I have leftover baked potatoes, I'll just cube them up, toss them into a pan with some bacon grease and let them cook until they are brown on the bottom, flip them, cook until brown and ready, and eat them.

I do like onions with my fried potatoes, but I usually only add onions when I'm starting with raw potatoes. I don't peel, I scrub and slice thinly, add to some hot bacon grease or butter or oil, whatever is convenient. Add the onions, cook until nicely browned and crispy on the bottom, flip 'em, add a lid and lete cook until tender, take the lid off for the last bit until they are crunchy enough. Watch the onions so they don't burn. And don't put too many in the pan at once or the ones in the miccle won't get done while lthe ones on the outside get too done.

Truthfully, I like them best cut into small cubes or diced and roasted on a baking pan with some olive oil, salt and pepper. Roast at 400F and sstir periodically until they are all nice and golden and crunchy.

Annie