Mom frequently cooked extra baked potatoes for the express purpose of making these potatoes the next day...they're simple and oh-so tasty.
Mom's Classic Fried Potatoes
2 large baking potatoes, cooked as you would for baked potatoes, and completely cooled (if possible)
1 large onion, sliced into strips
freshly cracked black pepper
2 T. butter
Saute onion in a glug of olive oil with a sprinkle of salt and pepper. Cook about five minutes, stirring occasionally, or until onions start to turn golden. Remove from pan and keep warm.
Slice potatoes horizontally into circles, about 1/4 inch thick. Add butter to pan. When butter is fully melted, add potato slices in a single layer. Sprinkle with salt and pepper. (This may have to be done in batches, as the texture relys on contact with the butter and hot pan.)
Cook until bottom of the potatoes crisps up and turns a nice, golden brown. Flip potatoes over, adding more butter if pan is dry. Sprinkle again with salt and pepper, then cook until second side is equally golden brown.
Reincorporate the onions, stirring carefully so as to blend them in with the potatoes, yet not break up the potato pieces. Taste for seasoning and adjust if necessary.
For more info: contact Keri, the Part Time Chef, at firstname.lastname@example.org.