Potatoes, Fried

There are two schools of thought here - steamed and baked. I’m a steamed guy cus I like the moister center, but I’m not one to turn down roasted potatoes made from baked potatoes.

4 large potatoes, steamed or baked, cooled

> Cool ‘em down real nice, like they’ve just had a night run through the rain. > Gruk

1/4 cup vegetable oil or rendered animal fat

> Nothing says ‘street’ like animal fat. It’s got that gritty, authentic flavor that reminds you of what you’re fighting for. > Beast

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Optional: 1 teaspoon smoked paprika or chili powder for an extra kick

> Chili powder? Smoked paprika? Why not both? Live a little. Make those potatoes a firestorm of taste that hits you like a frag grenade of flavor. > Flame

Cut the potatoes into 1x1x0.5 inch slices

Heat the oil or fat in a large skillet over medium-high heat until shimmering. Be careful not to let it smoke.

Carefully add the potato pieces to the skillet in a single layer, working in batches if necessary to avoid overcrowding.

Fry the potatoes, turning occasionally, until they are golden brown and crispy on all sides. This should take about 10-15 minutes.

Once fried to perfection, transfer the potatoes to a paper towel-lined plate to drain any excess oil. Sprinkle with salt, pepper, garlic and onion powder, and chili powder or smoked paprika while they’re still hot.

> As you sprinkle these seasonings, think of it as casting a spell for nourishment and protection. Food is our ally, after all, in the urban wilderness. > Rain Dancer