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Oma's Stovetop Crispy Roast Potatoes 

These pan-fried crispy roast potatoes, aka gebratene Kartoffeln, are so quick and easy to make. If you have new potatoes or ones that have a fairly thin skin, just leave the skins on, wash by scrubbing well, and cut into wedges or chunks.

Ingredients:

• 1-2 raw potatoes per person, cut into wedges or chunks, peeled if necessary
• oil and/or butter to cover the bottom of the pan
• salt and pepper
• Additional seasonings if desired, such as parsley, chives, and/or oregano

Instructions:

1. Heat oil and/or butter in a frying pan over high heat.
2. Add potatoes. Use a spatula to toss potatoes to coat all sides with hot oil. Fry until browned. Using a spatula, flip over the browned potatoes and continue frying until most are browned. Add more butter or oil if necessary. Cover the frying pan with a lid. 
3. Lower heat to medium and continue to fry, occasionally flipping potatoes over, being careful not to let them burn.
4. Depending on the size of the potato wedges or chunks, they should be tender in about 15 minutes. Remove the lid for the last few minutes to help crisp the potatoes.
5. Season with salt, pepper, and any other seasonings if desired.

Notes/Hints:

• Add some diced onion about halfway through cooking time.

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