Source: Betty Groff’s Pennsylvania Dutch Cookbook
“It took me years to realize why some raw fries were so much better than others. The secret is to add water while frying. The best ones I ever ate were made by George Yoder of Shoemakersville. He prepares them on his hige outdoor grill. First, he fries the onions, slides them to the side, then fries the potatoes, covered with a lid. Every time he turns them he adds a little water. Unbelievable!”
Betty Groff’s Pennsylvania Dutch Cookbook
1 1/2 pounds white potatoes
3 T vegetable shortening or oil
1/2 t salt (optional)
1/2 t coarsely ground black pepper
1 medium-size onion, thinly sliced (optional)
1 T chopped fresh chives
1/3 C water
Scrub the potatoes, peel if desired, and slice very thin in a food processor.
Melt 3 T shortening or oil in a skillet.
Add the sliced potatoes, salt, pepper, onion, and chives, cover and fry, turning the potatoes often to prevent burning.
Each time you turn the potatoes, sprinkle a little of the water in the pan before you cover it with lid.
Fry until potatoes brown on each side and are soft in the middle, approximately 25 minutes.