STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This may not be the healthiest, but it is SO good!!! The original recipe came from a little hand-typed Amish cookbook. The only change I made was I added some onion...I love fried potatoes w/ onions!!! HINT: Never use "new" potatoes...they do not fry well...whites fry better then reds & golds.”

Ingredients Nutrition

  • 6 medium russet potatoes, washed & unpeeled
  • 1 medium onion, peeled (yellow or white)
  • ice water
  • salt & pepper, to taste, no other seasoning needed
  • 3 -4 tablespoons lard (can use CRISCO, but it changes the taste)


  1. Wash the potatoes under cold water & pat dry -- cut away any bad spots You can peel them, but I prefer not to.
  2. Peel the onion.
  3. Thinly slice the potatoes & onion.
  4. Add enough ice water to cover & let soak for about 15 minutes.
  5. Over medium-high heat, melt the lard (or CRISCO) -- cast iron works best.
  6. Drain the potatoes/onions & immediately add to the hot grease -- BE CAREFUL -- THE GREASE WILL SPLATTER!
  7. Season as desired.
  8. Cover & cook over med.-high heat until soft, stirring often.
  9. If potatoes stick, add a little more lard/CRISCO.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a