Fried Potatoes Southern Recipe 445 Food

SOUTHERN FRIED POTATOES

Steps:

• Wash, peel, and slice the potatoes into 1/8-inch rounds.
• Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes. Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.

SOUTHERN FRIED POTATOES

Steps:

• Add enough oil just to cover the bottom of a 10-inch skillet and heat over medium high.
• Add the potatoes and onion; season to taste with salt and pepper and toss to coat with oil.
• Cover skillet and steam cook for 10 minutes covered, before stirring.
• Remove cover, turn in sections, and continue cooking over medium high, uncovered, turning and stirring occasionally, until potatoes are browned as desired. Taste and adjust seasonings.
• Excellent with eggs but makes a great side dish anytime.

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.

SOUTHERN FRIED POTATO SALAD

Steps:

• Fry the potatoes (in batches if necessary) in hot oil until brown and crispy. Drain on paper towels and season with salt and pepper.
• Combine remaining ingredients in large bowl.
• Gently fold in warm potatoes and coat with mixture, being careful not to break the potatoes.
• Serve immediately.

EASY FRIED POTATOES

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.

COUNTRY STYLE FRIED POTATOES

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

SOUTHERN-FRIED POTATOES

Steps:

• Fry potato chunks in hot oil in a 9- or 10-inch cast iron skillet over medium-high heat 12 minutes, turning often.
• Add onion, and cook 5 more minutes. Remove mixture to a serving bowl, using a slotted spoon.
• Sprinkle with salt and pepper.
• This is rustic cooking at its best. Leave the skins on the potatoes, if you'd prefer. They'll fry crispy brown and save you a step, too.
• A cast iron skillet is an inexpensive investment. Foods cooked in it absorb iron, which will increase the amount of iron you consume.