Might have been put up before (sliced not diced potato frying)

[sodamo]

Gotta love TBN, if not tractors, we sure can do food LOL

Sure love fried potatoes, especially sliced, especially with onions, sometimes peppers too. Have made just about anyway I can think of, but starting from raw does take a long time. I do believe by Mom always started with leftover boiled, cold from the fridge and bacon grease, but alas, that wasn't too often. Cast iron skillet.
Seems to me that the variety of potato is a factor and I wish I knew which was best. Growing up in Maine, i suspect that's mostly what we had. I have had some just turn too mushy before getting a proper crisp.
Seems that the old fashion diners/lunch counters had good ones, but increasingly hard to find.

David Sent from my iPad using TractorByNet

 

[J35]

For a xtra good batch dice some apple and add it the same time you add your onion.

Best for us at breakfast with bacon and eggs.

eat well-- J

 

[LazySusanFarms]

The key to crispy fried or baked potatoes is to soak the cut pieces for a couple minutes in cold water to remove the excess starch. We put ours in a mixing bowl with cold water for a couple minutes then pat dry.

 

[woodchuckie]

We slice our potatoes with a salad maker turney thing. Very thin. We fry in a deep fryer with canola oil till brown. We call it potato chips.

 

[NHmitch]

I think that you may be on to something here.. I just saw a cook book the other day in my Grit magazine titled, Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient. It is for sale on Amazon: Amazon.com: Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient (9781449409746): Editors of Grit Magazine: Books

IMO the trick is the correct oil. LARD.