Grandma's Fried Potatos

The maker of the best fried potatoes in the universe (and fried chicken, and home made bread, and triple decker BTLs and fried ocra and...) passed away yesterday at age 91. Nothing beats the memory of waking up on a summer Western Colorado morning to a plate full of these golden beauties with a couple fried eggs and toast of home-made bread.

I've been working to make my own potatoes equal my memory of these potatoes for decades. You can substitute different oils for the bacon grease but for the authentic version, nothing beats, good ol' artery hardenin' bacon fat.

3 medium red potatoes
1 tsp sugar
Salt
Pepper
1 cup bacon grease

Wash and peal the potatoes. The trick to these potatoes are to cut the potatoes in polygonal slices. Simply hold the peeled potato in one hand and with a paring knife, slice strait across the curved surface of the potatoes, working around the surface as you go. Try to aim for about a quarter of an inch thick in the middle or slightly more. The shape of the potato pieces are what gives the crunchy on the ends and soft in the middle quality.

In a bowl, toss the potato slices with sugar and a healthy pinch of salt.

Heat up the bacon grease in a deep skillet on medium-high heat. For some reason I find a deep heavy stainless skillet works better than my trusty cast iron. Grandma used aluminum, but given the health problems associated with aluminum cookware I suggest stainless and the high temperature required for these potatoes is too much for non-stick.

When the bacon grease is hot, carefully add the potatoes into the hot grease. Level the potatoes so they all are in contact with oil. As the potatoes start to brown I turn each potato piece individually with a fork and remove and drain on a paper towel or paper bag as each piece achieves a deep golden brown.

Add additional salt and pepper to taste.