07Next morning, pull out the amount of spuds you'll need- about 1 medium potato or 1 large handful per person.
08Then, pre-heat a skillet or griddle until a drop of water"dances".
09Add your bacon grease- the amount is up to you and the quantity you're cooking- you will need enough to lightly coat all the spuds.
10Keep the cooking heat around a medium temperature- grills in diners are kept at a constant temperature all day long, and you need even heat for best results.
11Use a heavy cast-iron or aluminum pan or griddle- you are going to be dropping cold spuds into hot grease and thin pans will cool off rapidly, requiring extra cooking time to re-heat the pan.
12Drop the spuds into the grease and flip them constantly until they are all coated with grease.
13Press down to ensure even heating and place a flat pot lid over the potatoes until they are ready to turn the first time.
14Brown them to your desired preference.
15Turn them once and, when they are browned on the other side, use your spatula to break them loose from the pan and slide onto a serving plate.