Pan-fried potatoes

Ingredients:

• 2 medium-sized Russet potatoes (or more if you wish)
• About 2 tablespoons of vegetable oil. Use enough to barely cover the bottom of the pot or pan you are using.
• Seasoning of your choice. I like Cavender’s Greek Seasoning. Italian seasoning plus a bit of salt is also delicious.

Note: You can cook these until they are as brown and crispy as you want. The ones in the picture above are different shades because I made some slices thicker than others.

1. Rinse each potato under hot water. Dry with a paper towel.
2. Cut each into thin slices, about the thickness of a candy bar.
3. Cover a plate with a paper towel (for drying cooked slices). Set aside a second plate or tray for the finished slices.
4. Pour the vegetable oil into the pot or pan. Use medium or slightly above medium heat.
5. Wait a few minutes for the oil to warm up a bit, then place the slices on the bottom in a single layer.
6. Cook for about 5-7 minutes or until the down side of the slices turn brown. Use a spatula or the tip of a large spoon to flip each slice. Allow the other side to cook.
7. Use the spoon or spatula to place each cooked slice on the plate with the paper towel. Lightly pat each side with the paper towel.
8. Place slices on the other plate (or tray) and lightly sprinkle your seasoning(s) on both sides.