Deep Fried Potato Slices Food

CRISPY FRIED POTATOES

Steps:

• Wash and peel potatoes. Slice thin into 1/8 inch slices.
• In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
• Drain water, and pat potatoes dry.
• Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
• Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
• Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
• Drain to a paper towel. Season with salt and pepper while hot.
• If desired, serve hot with ketchup.

CRISPY FRIED POTATO SLICES

Steps:

• Peel the potatoes and cut in half.
• Add them to cold salted water and bring to the boil
• Cook for 10-15 minutes until the potatoes are fork tender and not falling apart. Drain and let cool slightly.
• When cool enough to handle, cut the potatoes into slices and sprinke liberally with salt and pepper.
• Heat the oil in a frying pan on a medium-high heat. Once hot add in a few potato slices at a time. Cook for 2-3 minutes on each side until golden brown and crispy.
• Remove from the oil and place on kitchen paper to drain. Repeat with the rest of the potato slices.
• Sprinkle with salt and garnish with fresh herbs to serve.

PERFECT FRIED POTATOES

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.

HOMESTYLE POTATO CHIPS

Steps:

• Place potato slices into a large bowl of cold water as you slice. Drain, and rinse, then refill the bowl with water, and add the salt. Let the potatoes soak in the salty water for at least 30 minutes. Drain, then rinse and drain again.
• Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with additional salt if desired.

GRANNY'S FRIED POTATO SLICES

Steps:

• You have to wash the potatoes before using them and then either peel them or leave skin on, then slice them across width ways into slices.
• Mix the salt, baking, flour together in a mixing bowl, gradually add the water to it until it is the consistency of batter.
• Preheat enough cooking oil in the either deepest frying pan you have or deep fryer to properly cook the potato slices.
• Dip the potato slices into the batter you have made until coated on both sides and then place in the hot cooking oil and fry until golden brown and cooked. Then serve them.
• You can use whatever you like on them, for example, salt and vinegar, salad dressing, gravy, etc. Number of servings or amount depends on the size of family you have or how much you can eat at one time.

MOJOS (DELICIOUS DEEP FRIED POTATOES)

Steps:

• Mix flour and spices in shallow dish.
• Cut potatoes into 1/2-inch thick wedges.
• Dip potato slices into the beaten egg, then into flour mixture.
• Deep fry in hot oil (about 375º) until golden brown, about 5 to 7 minutes.
• Serve with dressing or sour cream.

DAD'S FAVOURITE FRIED POTATO SLICES

Steps:

• Wash, peel and slice a medium-sized potato into thin concentric circles.
• Make sure you slice the potato thin and not thick.
• Pour 2 1/2 cups of water in a bowl.
• Add salt to taste (2-3 tsps) and mix well.
• Add the potato slices to this salted water.
• Mix well.
• Keep aside for 10 minutes.
• In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water.
• Now drain out the water from the potato slices.
• Dip the slices of potato in the gramflour batter.
• Allow the slices to be coated with the batter on both sides.
• Heat oil in a frying pan while you are doing this.
• Once the oil is hot, and the slices are ready, drop them gently into the oil.
• I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil.
• I dont want ANY MORE spillovers or kitchen fires!
• Let the slices fry in the oil.
• Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side.
• Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel.
• Transfer to a serving plate.
• Serve immediately (HOT) with Tomato ketchup and white/potato bread.
• You can also serve this with green chutney.
• Enjoy!
• NOTE: The secret of making this very well is to slice the potato thin and not thick.
• If you slice the potato thick, then, the potato will not cook and remain raw even once fried!

UNCLE BILL'S COATED AND DEEP FRIED POTATOES

Steps:

• Scrub or peel potatoes. Slice crosswise to 1/8 inch thickness; about 12 to 14 slices. Slices should be the same thickness for deep frying.
• Place sliced potatoes in a dish and cover with cold water while preparing the dredging flour and the batter.
• In a mixing bowl, mix together 1/4 cup of flour, 1/4 teaspoon of salt and pepper; set aside to use for dredging.
• In a separate mixing bowl, mix together 1/3 cup of flour, 1 teaspoon of baking powder, 1/4 teaspoon of salt and pepper and 1/4 teaspoon of garlic powder.
• In a small mixing bowl, beat egg and add 1/2 cup of beer and whisk until blended.
• Pour egg/beer mixture into the flour mixture and stir until well blended and the batter is smooth.
• Meanwhile, in a medium size frying pan or saucepan, heat the oil to 350°F.
• Drain the sliced potatoes and shake off any excess water.
• Dredge the potato slices in the flour to coat all sides.
• Now dip the slices in the batter and coat well on all sides.
• Drop a few batter coated slices in the heated oil and deep fry for about 1 minute, then turn over and continue to fry for another 1 minute.
• When done, remove to paper towels to absorb any excess oil.
• Serve with ketchup, yogurt or sour cream.