I have some very fond memories of a late night 'snack' Mom used to fix. She would always ask if any one wanted some fried potatoes if she were to make some. For some reason, which I cannot recall, we would invariably say no. Then we would be enticed by the wonderful aroma wafting from the kitchen. The hunger pangs would start and we would converge on Mom and beg for a little bit of the potatoes she was fixing. Having prepared only enough for her and maybe Dad, there was literally only a taste for each of us. I sometimes wonder why she put up with it. She was the one to go to all the trouble in the kitchen. She would have been well within her rights to keep her cooking to herself. And yet I can recall no time when she did not share. She was a very giving person, though I don't think she realized just how generous she was.

I never did go into the kitchen and see her making this dish. It was, in our house anyway, a late night treat. I never got the chance to get the low-down on the secret to making them perfectly the way she did. In the past I have not had much luck in making fried potatoes. I think I was using too high heat. I have made these potatoes several times using the guidelines below and they do remind me of those late nights at home long ago.

In my research into this recipe I found very little information. I have a feeling it was deemed such a simple recipe it was not considered an important addition to a cookbook. There were many recipes for potatoes fried with green peppers, mushrooms and other additions but no recipe for the potatoes just like my Mom made. One recipe I may try someday called for seasoned mashed potatoes formed into balls and deep fried. But that will have to wait for another day; there are too many other recipes I want to write about.

Begin by peeling and cutting the potatoes into very thin slices. The onion can be slices like the potatoes or chopped. Melt the butter in the skillet over medium heat until it stops foaming. Place the potato slices in the butter and toss to coat evenly. Turn the heat down to low to medium low, just enough heat to keep the butter sizzling a bit. Top with the onions and cover. Cook for five minutes and check to see that nothing is starting to burn. I have a tendency to start turning too soon, resist the temptation and allow to continue to steam the potatoes till they are almost done. Season with salt and pepper and turn and brown the other side and serve.