EASY FRIED POTATOES
This is my moms recipe that she uses, and now I make as well. It goes over well with the kids with ketchup, but I like them plain.
Provided by Miss Diggy
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter in a pan (I use a stick free, the butter is for taste) and melt.
- Add potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
- Add salt and pepper sometime during frying time, to taste.
Nutrition Facts : Calories 265.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.6, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.4
PERFECT FRIED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
- In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
- Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.
A BETTER FRIED POTATO
My family got tired of the normal fried potato recipes where the outside of the potato was crispy and the interior was still raw. I went to work changing my recipe and made a better potato. This is one of my families favorite dishes for breakfast or dinner. It's a really good as a side for pork chops
Provided by Lab Chef
Categories Breakfast
Time 50m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 9
Steps:
- ***Note*** a non-stick saute pan must be used in this recipe.
- If using small potatoes then use two starchy potatoes like russet, if using a large "Idaho Russet," then use only one per serving.
- Cut the potatoes into a medium dice and add to saute pan. Add the water enough to cover the potatoes. Add the salt, pepper, garlic, onion, red pepper, and oil to the pan.
- Bring the pan to a boil over high heat, and let the water cook almost all the way out. When the water is almost cooked out the mixture will contain a lot of starch, which will stick. Turn the heat down to med-high and stir/toss until all the water is cooked out.
- Once all the water is cooked out the potatoes should be mostly cooked and you can start to fry them. Keep the pan over med-high heat and add the butter. Make sure and stir /toss frequently. Keep cooking on for 10-15 minutes. If the potatoes are getting too brown for your liking, turn the pan down to medium.
- Check for texture and seasoning, it may need more salt. potatoes can take a lot.
- Serve as a side for breakfast or dinner.
Nutrition Facts : Calories 563.6, Fat 25.7, SaturatedFat 9.2, Cholesterol 30.5, Sodium 2458.2, Carbohydrate 77.4, Fiber 10.1, Sugar 3.5, Protein 9.3
PORTUGUESE FRIED POTATOES / BATAS A PORTUGUESA
After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.
Provided by kiwidutch
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
- Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
- Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
- Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
- Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.
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