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Toddle House German Fried Potatoes

Serves 4


  • 1 pound of potatoes any kind, cut into bit size pieces. Best to be in slices about the thickness of 2 nickels and range in size between a nickel and a quarter. I often make them from yesterday’s incompletely consumed baked potatoes, but more ideally a par cooked potato. No need to remove the skins.
  • 1/2 to 3/4 cup of well chopped onions
  • 1 heaping teaspoon of caraway seeds
  • Paprika


Place in skillet with generous amount of cooking oil - 6 Tbs. Maintain heat so that it crisps the potatoes slowly over 20 to 30 minutes. Turn them frequently. Generously sprinkle all sides of the potatoes with paprika so that they take on a rusty cooked look.

Add 1/2 to 3/4 cup of well chopped onions the last 10 minutes of cooking to avoid burning. You want onions soft and translucent.

Salt and pepper to taste, and most important add a heaping teaspoon of caraway seeds.

In the early 1940"s when in high school, on the maid’s night out, my father and I use to eat supper at a short order establishment called the Toddle House. This was a small well lighted restaurant that consisted simply of a counter with a row of 10 to 12 seats. Almost immediately over the counter the stove with its hood, burners and griddle were in full view, and I watch with great fascination the preparation of my meal which always consisted of a hamburger and German fries.

Dick was away at college. Ma-Moo would never eat in such a place and Mother was probably dealing with her nausea and so declined the outing.