Fried Potatoes Without The Fry Food

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.

FRIED POTATOES WITHOUT THE FRY

Steps:

• Preheat oven to 375F degrees.
• Put a sheet of tinfoil on a cookie sheet.
• Spray cookie sheet with lite olive oil or other veggie oil.
• In a small bowl combine; onion flakes,oregano, garlic, paprika, salt& pepper, mix well.
• Brush cut sides of the potato wedges with olive oil and sprinkle with the spice mixture.
• Place potato pieces cut side down on the prepared cookie sheet.
• Bake until underside are golden brown, about 30 minutes.
• Gently turn the wedges so the other side is on the cookie sheet.
• Bake for another 15-20 minutes or until the potatoes are tender and golden.
• Serve while they ar piping hot.

NO-FRY POTATO LATKES

Steps:

• Place oven racks on the lowest and middle positions in your oven.
• Preheat oven to 350 degrees.
• Line 2 baking sheets with aluminum foil.
• Spray each baking sheet lightly with non-stick spray, then brush each baking sheet with 1 teaspoon of oil (This provides a crispy exterior to the latke).
• Peel potatoes or scrub them well if you don't want to peel them.
• Grate potatoes.
• Transfer them to another bowl.
• Use the processor to finely mince onion, garlic and dill.
• Add potatoes, egg, egg whites and remaining 2 teaspoon of oil to the processor.
• Mix using quick on/off turns.
• Add remaining ingredients and mix briefly.
• If overprocessed, potatoes will be too fine.
• Drop mixture by rounded spoonfuls onto prepared baking sheets.
• Flatten slightly with the back of the spoon to form latkas.
• Bake uncovered at 450 degrees for 10 minutes, or until bottoms are nicely browned and crispy.
• Turn latkes over.
• Transfer pan from the upper rack to the lower rack and vice versa.
• Bake about 8 to 10 minutes longer, or until brown.
• Best when served immediately.
• Serve with applesauce, low-fat sour cream or yogurt topped with minced lox and chives.
• Latkes freeze well.

UNCLE BILL'S FRIED POTATOES AND ONIONS

Steps:

• Peel and slice potatoes about 1/8 inch thick or thinner.
• Slice onion thinly.
• In a large frying pan on medium-high heat, melt butter, add olive oil.
• Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
• Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
• Serve hot with your meal.
• Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

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.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.