the other day, I made a ghastly mistake. I let my wife find out that I know how to fry potatoes. not only do I know how to fry potatoes, but I know how to fry them very well. she was amazed that I got them to all turn brown. no longer will I be able to plead ignorance. i'll have to fry my own damn potatoes from now on. but the good side is, I can fry potatoes better than she ever could. also, cornbread. to correctly fry potatoes, first, slice them thin. not Goodfellas garlic thin, you don't want them to dissolve, but thin. thinnish. then cut them small: there should not be any potato slice bigger than about 1 and a quarter inch square in the frying pan. not as small as hash browns, but small. smallish. now you've got 'em all sliced up right, we come to one of the most delicate issues. Shortening. do not fry your potatoes in vegetable oil. pure rookie move. do not fry your potatoes in bacon grease, unless there's an emergency. ok, thunderbyrd, shortening. how much shortening? LESS THAN YOU WERE GOING TO USE. look at how much you thought you needed. cut that by about a third. use that much. or less. here is the masterstroke, I am doing the world a great favor. the secret to proper fried potatoes: all the grease that's needed is enough for each piece of potato to touch the grease and get just a tiny bit greasy. they don't need to soak in it. the next factor is: keep moving them. let 'em set there 14 seconds or so, then flip 'em around. then flip 'em around again. this gets the grease on all of it. let it set there awhile. then flip it all over. let it set there awhile. look for the white pieces. flip them over. look for more white pieces. flip them over. stir the beans. flip the cornbread. look for more white potato pieces. flip them over. somewhere along in there, decide you flipped enough. and viola, you have proper fried potatoes. they will almost all be a delicious brown color.