Bake'n Fried Taters

Now this is a tasty side dish and you can make it with probably the ingredients you already have in your pantry/kitchen.

Nobody - can I reiterate that - NOBODY fries taters like my mawmaw does! Hands down she has the best fried taters this side and the other side of the Mason Dixon line. And I am going to share with you the very simple secret to getting your fried taters "just right" and don't you dare scoff at the secret because it will change everything you know and love about fried taters....

Wash and peel 15 small to medium sized potatoes... Now mawmaw likes to use a regular knife and she always complained that I peeled away half the potato with a knife so I like to use a potato peeler in her honor - "Look Maw - I only shaved the peel this time"

The players of this dish
12-15 medium or small potatoes
2 tblsps Greek Seasoning
2 tblsps California Style Garlic Salt
2 tblsps White Pepper (bc I don't use black pepper - it's your choice however)
2 tblsps Dried Parsley
Olive Oil (only) for frying
Bacon Bits (REAL is the brand - comes in a bag)
12-14 slices of real cheddar cheese (as this is gonna be a double decker)
1/2 cup of Parmesan

Dice the potatoes into small chunks - not too thin though... like pictured below!!

Now for the BIG OLE SECRET!!! Cover the potatoes in water - that's right you heard me WATER!!

Cover them with a dish towel and set them off to the side for 45 minutes to an hour and a half - remember the longer they rest in the water - the better fry you will get on them - this is old time chemistry folks - the water removes the starch from the potato! You will see when you drain them an hour or so later - the water will be white and thick!

Now's a good time to walk away - and do something like I don't know - watch American Idol, Glee or I don't know give your child a bath - pack their lunch - feed your dog - do a load of laundry, study for your CPA test - whatever you like to do with free time - I chose to watch Top Gear with the hubby!

Now cover the bottom of your frying pan with Olive Oil (I would strongly suggest sticking with Olive Oil here) I believe it's the best for frying - your "participate" will not soak up the oil and be greasy - this is key with frying potatoes.

I do half of the potatoes with 1 tblsp of each of the above "players" - as I fry my potatoes in two batches.. it's key that each potato piece receives frying pan face time and they aren't all bunched up together! Once the potatoes are tender - dump the first load into a casserole dish like so.....

Cover with half of your bag of bacon bits, half of your cheddar cheese slices and use all of your half cup of parmesan for your middle layer here.

Go back and do all of the above steps over again...

At this point you will have two layers of what's already yummy goodness...

Bake in the oven at 350 degrees for 15-20 minutes... I then like to broil the cheese for about 3 minutes

This is as good - NO BETTER - than it looks! And although it tastes so good that it makes you want to slap "yo momma" - I wouldn't suggest trying that! Although Boss Hogg probably would slap Lulu over it!!

And here you have two layers of yummy deliciousness. I like to use a little Ranch dressing for dipping but it's good to me just the way it is. Now this dish is not fat free and yes it does have calories - but I am told that if you eat it on Sunday - the calories don't count! Seriously though this is a very filling side dish and it's great to make ahead and bake the day you want to eat it. It's not however so heavy that it leaves you feeling sick or riddled with guilt! So go ahead - have that second helping - make my mawmaw proud!