They’re simple, but they were her son and daughter’s favorite dish. Bonnie DuCharme’s fried potatoes didn’t really follow a recipe; she just knew how they should look and smell at each stage. But the guidelines below should get you close…until you can make them by instinct too.
Bonnie’s Fried Potatoes
6 potatoes sliced to an even thickness (¼ to ⅛ inch) on a mandoline
Crisco–enough to cover the bottom of the pan when melted
Salt & Pepper
Rinse the sliced potatoes in cold water and pat them dry. Heat the Crisco in a stainless steel or electric skillet. Add the potatoes when the Crisco is melted and hot. Sprinkle generously with salt and pepper. Cover to cook, tossing periodically, until the potatoes are translucent. Remove the lid to crisp the potatoes, raising the temperature if necessary.