- 4 pounds potatoes, peeled
- 1/2 cup vegetable shortening
- 1/2 cup chopped onions
- Salt and freshly ground pepper
In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Rita Elpers
Recipe courtesy of Geoffrey Zakarian
Recipe courtesy of Bobby Flay