Chop onions ahead of time and set aside to add to potatoes later. (about 1/3 Cup)
Scrub potatoes, quarter lengthwise and slice thin with peel on.
Season to taste with salt, pepper, and garlic powder while still on cutting board.
Heat Crisco in large skillet on medium high and add potatoes. Do not turn until the first side has time to brown a little. Turning before this will cause potatoes to release starch making them mushy.
Add onions after turning potatoes the 2nd time. If you add too soon in the process, the onions will burn. Turn burner down to medium after adding onions. Covering with a lid at this point helps.
Potatoes are done when tender and browned.
I love serving fried potatoes with pork chops!
