SKILLET FRIED POTATOES
Steps:
- In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions, cover and fry for 5-6 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. Add additional butter as needed. Season with the garlic powder, dill, salt and pepper and continue to fry with cover removed for another 5-8 minutes, or until potatoes begin to turn slightly brown; turning occasionally. I like to serve mine with a side of ketchup or hot sauce.
Nutrition Facts : Calories 107 calories, Fat 11.5247579216016 g, Carbohydrate 1.18893916667032 g, Cholesterol 30.503125013081 mg, Fiber 0.207483336846034 g, Protein 0.305177083385049 g, SaturatedFat 7.29245000312532 g, ServingSize 1 1 Serving (24g), Sodium 100.857809930878 mg, Sugar 0.981455829824283 g, TransFat 0.814095417012128 g
CRISPY SKILLET POTATOES WITH BACON
Steps:
- Put the potatoes in a medium saucepan, cover with cold water and add a generous pinch of salt. Bring to a boil, simmer for 1 minute and then drain well and set aside. The potatoes will be cooked about halfway through.
- Cook the bacon in a large skillet over medium-low heat, stirring occasionally, until crisp, about 5 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the olive oil to the skillet with the bacon drippings and increase the heat to medium. Add the potatoes cut-side down. Cook, turning occasionally until the potatoes are golden brown and cooked through, about 15 minutes. Remove from the heat and stir in the crispy bacon. Season generously with salt and pepper and sprinkle with the chives.
SKILLET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- Heat a 10-inch cast-iron or nonstick skillet over low heat. Add the butter; when melted, add the garlic and cook until soft but not browned, 3 to 4 minutes.
- Slice the potatoes on a mandoline set to 3mm (about the thickness of 3 credit cards). Place the potatoes in a large bowl; add the melted garlic butter and sprinkle with salt. Toss well to ensure all the slices are coated.
- Place the skillet used for the butter over low heat. Carefully layer the potato slices in the skillet, overlapping them in a circular pattern starting from the edge of the skillet and working towards the center. Continue until you have about five layers of potatoes.
- Set a medium pot lid (6 to 8 inches wide) on directly on top of the potatoes. Then place a heavy pot on top of the lid to weight it down. Adjust the heat to medium-low and cook for about 15 minutes on the stovetop, then transfer to the oven and bake until the bottom is golden brown and crispy, another 15 minutes. (You can use a spatula to peek at the bottom to make sure it's golden brown.)
- Remove the skillet from the oven and let the potatoes rest for 15 minutes. Remove the pot and lid, and place a plate upside down on the skillet. Using oven mitts, carefully turn the skillet over to release the potatoes onto the plate. Garnish with thyme leaves and serve.
PAN FRIED POTATOES
Easy to make and great with Recipe #272121 or any other beans! Leave out the butter and it is vegan!
Provided by Secret Agent
Categories Low Protein
Time 40m
Yield 1 panful, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until cool enough to handle. Peel the potatoes and slice about 1/3 inch thick in rounds.
- Heat oil and butter in pan and when butter stops sizzling start cooking the onion but don't let them brown much.
- I use a 9" preheated cast iron pan for this recipe.
- Add potatoes to the pan and put a lid on it over medium low heat until the potatoes are starting to brown on the bottom, and then remove the lid and continue browning. Add salt and pepper on top of the potatoes.
- When the bottom of the potatoes are brown enough for you (should be mahogany colored) put a plate over the pan and flip the potatoes out. Slide the potatoes back into the pan (first add a little butter if it needs it) and brown the potatoes. Do not replace the pan lid.
- Slide potatoes onto a platter and sprinkle with paprika. Cut into wedges and serve with eggs, beans, what you like.
Nutrition Facts : Calories 230.9, Fat 6.5, SaturatedFat 2.3, Cholesterol 7.6, Sodium 14.4, Carbohydrate 39.9, Fiber 5.2, Sugar 2.8, Protein 4.7
SKILLET RED POTATOES
When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right and makes a delicious, attractive side dish. It's been a family favorite for a long time and fits with most any meal. -Lois Collier, Vineland, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a skillet, heat oil over medium heat. Add potatoes; cook for 10 minutes, stirring occasionally. Stir in remaining ingredients; cook and stir until potatoes are browned and tender, about 5 minutes longer.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.
SKILLET-FRIED POTATOES
Provided by Jhumpa Lahiri
Categories breakfast, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
- Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 20 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 1 gram
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
AWESOME PAN FRIED POTATOES
I made this up tonight in search of something different from baked(boiled)potatoes. My oven was not working yet so I decided to pan fry them and they were a hit. ***Updated on 9/16 to add that potatoes should be browned and to add more oil as needed.
Provided by Queenofcamping
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Microwave potatoes for 5-6 minutes to soften.
- Cut potatoes into bite size pieces(about 1 inch cubes).
- Dice onion.
- Spray large frying pan with olive oil and add potatoes, onions,paprika and garlic adding more oil as needed to brown the potatoes. Cook on medium heat until tender and browned.
- When done, add white wine and salt and pepper to taste.
Nutrition Facts : Calories 80.6, Fat 0.1, Sodium 4.4, Carbohydrate 17.4, Fiber 1.7, Sugar 1.5, Protein 1.7
COUNTRY STYLE FRIED POTATOES
These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.
Provided by sal
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g
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
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