Start with cut up boiled potatoes and diced onions. Pan fry in olive oil over medium heat in a black cast iron pan. Season with salt, pepper and garlic. Add crushed red pepper or cayenne as desired. The main thing is to get them crisp. Texture is important with fried potatoes. This along with beans and fish is one part of the holy trinity of a shore lunch on a Minnesota lake.
Pay attention, make them perfect because if you don't get fish, you are down to potatoes and beans, which isn't too bad if they are good.
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