Fried Potatoes

I finally have devised a foolproof method for frying breakfast potatoes. Read on!

Serves 1

1 medium russet or red bliss potato
salt to taste
pepper to taste
pan spray

Spray a small cast iron skillet with pan spray, and heat the skillet on medium to medium-low heat (on my stove, it's 4.5 out of 10).

With a paring knife, remove blemishes and eyes from the potato. Grate (or thinly slice) the potato into a bowl of cold water.

When the skillet is hot, drain the potatoes in a strainer, and press the potatoes against the side of the strainer. Spread the drained potatoes evenly over the bottom of the skillet. Sprinkle with salt and pepper.

Fry the potatoes for 3 minutes. Using a fry spatula, flatten the potatoes in the skillet. Continue frying without stirring or turning the potatoes. After 7 minutes, turn the potatoes, and continue frying for another 10 minutes. Serve with ketchup, if you like ketchup.

Variations:

• If you like onions or garlic, add them to the potatoes before you put the potatoes in the skillet. 1 T of chopped onion or 1 clove of garlic is a good place to start.
• If you like some heat in your potatoes, try sprinkling roasted Thai chili powder on the potatoes when you add the salt and pepper.
• You can also substitute fish sauce for the salt (use about 1 t). Sprinkle the fish sauce over the potatoes when you turn them.