Potatoes (3-4 small potatoes per person), sliced thin
Garlic (2-4 cloves), minced
Jalapeno pepper(s), minced
Chili Powder (to taste)
Canola oil
Anything else you like to add to fried potatoes
Directions:
Place frying pan on medium-high heat, add ~2 tbs. oil and onions. Fry
onions until they become soft and translucent.
Add potatoes and fry until soft on the inside and crispy brown on the
outside. Stir often to keep from sticking, and add oil as needed. My
father's trick for frying potatoes was to fry them on medium high until
they were nicely browned, then add a bit more oil, turn the heat down to
medium or medium low, and cover them to cook the rest of the way.
When potatoes are just about done- add a little oil, the chopped garlic
and jalapeno pepper, and a couple of pinches of chili powder. You can also
add a bit of salt, but I prefer to add less salt while cooking and let
everyone salt the potatoes to their taste at the table.
Cook until potatoes are done. The peppers should be cooked until soft,
and the garlic should be translucent when done.
