Southern Fried Potatoes Food

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.

SOUTHERN FRIED POTATOES

Steps:

• Cube potatoes and rinse under cold water. Drain water and briefly pat dry.
• Place cubed potatoes into a large bowl and add cooking oil, tossing to evenly coat.
• Melt butter in a non-stick skillet set over medium heat and add potatoes, onions, salt, and pepper. Mix to combine and cover, cooking for 10 minutes.
• Remove cover and turn the heat up to medium-high. Cook for another 10 minutes, occasionally flipping potatoes with a spatula as a brown crust forms.

SOUTHERN FRIED POTATOES

Steps:

• Wash potatoes and poke holes with a fork. Cook in the microwave for 5-7 minutes or until just tender. Cut into 1/2" pieces - caution, potatoes will be hot.
• Heat oil in a large nonstick skillet over medium heat. Add onion and sauté until tender. Add the red pepper and garlic and cook for 1 minute longer.
• Add the potatoes, chili powder paprika, salt & pepper.
• Cook for about 8 to 10 minutes, turning occasionally, until nicely browned.

SOUTHERN FRIED CABBAGE

Steps:

• Heat an iron skillet over medium heat.
• Add the chopped bacon pieces and cook until crispy. Remove the bacon once cooked and set aside to use as garnish later.
• Remove and discard any undesirable outer leaves from the cabbage.
• Cut the cabbage into strips or chop into smaller pieces if desired.
• Add the cabbage to the skillet and turn to coat with the bacon drippings.
• Season with salt and cracked black pepper.
• Cook until tender, turning occasionally.
• Use reserved bacon pieces as garnish or add back to the cooked cabbage, mix and serve.

SOUTHERN FRIED BREAKFAST POTATOES

Steps:

• Heat the 8 cups of water over medium high heat in a large sauce pot on the stove top. Peel and cut the potatoes. Add the baking soda and the potatoes to the water when it begins to boil. Bring the water to a boil again and allow the potatoes to boil for 1 minute.
• Drain the potatoes and then return them to the sauce pot that you boiled them in. Place them over medium heat and allow everything to dry - cook in this manner for about 1 minute once all of the water has disappeared from the sauce pot. Pour the potatoes out onto a rimmed baking sheet to cool.
• In a large heavy pot (I used my 6 quart spaghetti pot), heat 4 Cups of oil to 375 (use a thermometer). Once the oil reaches temp, add the potatoes to the oil one handful at a time (be careful of splashes) and cook stirring occasionally with a wire skimmer (large slotted spoon is ok too). Cook for 20-25 minutes until golden brown. Once brown, dip the potatoes out with the wire skimmer onto a paper towel lined baking sheet. Allow to cool for 5 minutes before serving. Serve with sauce.
• To make the sauce, mix all of the ingredients together for the salt and mix well. Garnish potatoes with Salts of the World and fresh Thyme.

SOUTHERN FRIED TOFU WITH SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F. Toss the sweet potatoes with the vegetable oil, 1 teaspoon paprika, 1/4 teaspoon salt and a few grinds of pepper on a baking sheet. Bake, flipping halfway through, until lightly browned and tender, about 30 minutes.
• Whisk the buttermilk and hot sauce in a shallow dish. Add the tofu, turning to coat; marinate 10 minutes. Whisk the ketchup, brown sugar and vinegar in a bowl; set aside. Whisk the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon each salt and pepper in a large bowl; stir in 1 tablespoon of the marinade to make clumps.
• Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Dip the tofu in the flour mixture, turning to coat, dip back in the marinade, then re-dip in the flour to coat with the clumpy bits; transfer to a plate. Fry the tofu in two batches, flipping halfway through, until golden brown and crisp, 3 minutes. Transfer to a rack; season with salt. Serve with the sweet potatoes, coleslaw and ketchup sauce.

PERFECT FRIED POTATOES AND ONIONS

Steps:

• Put thinly sliced onions in a large skillet along with the butter and olive oil. Saute on medium heat for 2-3 minutes
• Add the thinly sliced potatoes along with the spices stirring it together.
• Saute on med-high heat flipping every few minutes
• Saute for 25 minutes or until it's browned to your desire

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.

CRISPY FRIED POTATOES

Steps:

• Peel and slice (or cube) potatoes.
• Let soak for 5-10 minutes in ice water in a large mixing bowl. You may skip this step if you like.
• Drain well and pat dry - make sure they are VERY dry!
• Heat 1/4 cup peanut oil in a large skillet on medium high heat until it's shimmering and almost smoking.
• Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
• Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
• Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
• Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
• Add the onion and peppers plus any seasonings you'd like on your potatoes.
• Saute, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
• Add the butter at the very end of cooking.
• Taste for seasoning and serve hot with plenty of cracked pepper.

SOUTHERN FRIED POTATOES AND ONIONS RECIPE

Steps:

• Add vegetable oil and real butter to a 10 or 12-inch skillet over medium-high heat.
• As soon as the butter melts add the potatoes and top with chopped onions, and salt, and pepper. I add about a teaspoon each.
• Cover with a lid and cook for 10-minutes.
• Remove cover after 10 minutes.
• Flip the potatoes to cook a bit on the other side with the lid off. They should be fork tender.
• Keep cooking until you get golden brown that makes you happy then remove from heat.
• Adjust seasoning and serve!

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 STYLE FRIED POTATOES

Steps:

• Scrub potatoes, peel, and clean and cut them into cubes about ½ -¾ cubes.
• Place in a saucepan with water and about ½ teaspoon salt, you may add more later on.
• Bring to a boil over high heat and then reduce the heat to a simmer. Cook until just the edges are tender, about 5-7 minutes. Potatoes should be almost cooked. Drain water and simmer for about 1 minute or until water has evaporated.
• Heat oil, butter, or bacon fat in a large nonstick skillet over medium-high until simmering.
• Place potatoes in a single layer in the skillet; cook, turning each piece occasionally until potatoes are browned about 10 minutes.
• After the potatoes are browned, add in onion and Creole seasoning. Stir for about 2-3 minutes. Adjust seasonings to taste and serve.

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.

FRIED POTATOES AND ONIONS - EASY SOUTHERN FRIED POTATOES AND ONIONS RECIPE

Steps:

• Heat oil in a sauté pan or cast-iron skillet over medium-high heat.
• Slice onions and potatoes to ¼-inch thick.
• Carefully add potatoes and onions to hot oil. Season with salt and pepper. Add garlic powder and red pepper flakes.
• Cook, stirring often, until potatoes and onions are well browned and tender, about 10-15 minutes. If desired, cover skillet to help with cooking and produce a creamier texture.
• Transfer to a plate lined with paper towels to drain the excess oil for a few minutes, top with chives, and serve!

SOUTHERN FRIED POTATOES AND ONIONS

Steps:

• Place a heavy 9" cast iron skillet over medium heat (just a little more than medium on my electric stove).
• Pour oil into the skillet and add the butter as well. Allow this to heat until the oil is shimmery on the surface - not smoking - if it starts to smoke, pull it off the heat and let it cool some until it is shimmery again.
• Cut up the potatoes into pieces that are the same size - chips or cubes - your choice.
• As you cut, place into 4 cups of water that has 2 Tbs of salt mixed in.
• Cut up onion into bigger chunks than you cut the potato.
• After 5 minutes, drain the potato VERY WELL and dry with paper towels
• When the oil is ready (shimmery) put the potato and the onion into the oil. Do not crowd the potatoes. If there isn't enough room for them to lay side by side, then let some cook, remove them to drain on a paper towel and then cook the rest.
• Cook for about 4 minutes on one side then flip and cook for another 2-4 minutes on the other side.
• Drain on a paper towel. Salt and pepper as soon as you remove from the oil
• Garnish and serve hot.

SOUTHERN FRIED POTATOES RECIPE

Steps:

• Wash and dry potatoes. Peel if desired.
• Slice the potatoes into ¼ inch thick slices.
• Place a skillet over Medium heat on your stove top.
• When skillet is hot, add the oil and the bacon grease.
• When the oil is hot, carefully add the potatoes.
• Add black pepper to taste, as desired.
• Stir potatoes to coat in oil.
• Cover the skillet and let potatoes cook 10 minutes, stirring once halfway through.
• Slice the onion.
• Add the onion to the potatoes.
• Cover again. Cook 5 more minutes. Remove lid.
• Cook uncovered for about 5 more minutes to let potatoes slightly brown.
• Add salt to taste.
• Remove from skillet and place in a serving bowl.
• Enjoy!

SOUTHERN FRIED POTATOES

Steps:

• Heat butter and oil in large skillet over medium heat. Once butter is melted, add cubed potatoes and diced onions to skillet, in one even layer, then season vegetables with salt and pepper to taste.
• Cover skillet with lid. Cook 5 to 6 minutes or until potatoes develop light crust on pan-side.
• Flip potatoes over and cook, uncovered, another 5 minutes or until potatoes are tender with light crust on pan-side. Serve warm.

SOUTHERN FRIED HAMBURGER POTATO SKILLET

Steps:

• Preheat the oven to 350 degrees.
• In a skillet on medium heat, add bacon and cook until brown. Take a slotted spoon and remove the bacon to a paper towel lined dish.
• In the bacon drippings add sliced potatoes. Fry them until golden brown then remove them and set aside.
• Add onion and ground beef, seasonings, and Worcestershire sauce then cook until the meat the beef is browned.
• Add cream of mushroom soup and milk and mix it into the beef. Then add the potatoes and bacon back into the skillet. Mix them together then top with cheddar cheese and green onion.
• Bake for 20 minutes.
• Add cheddar jack cheese and melt the cheese for 5 more minutes.
• Remove from the oven and let cool for 5 minutes and serve. Enjoy!

COUNTRY FRIED POTATOES

Steps:

• Gather the ingredients.
• Slice or dice the cooked, cooled potatoes into bite-sized pieces; set aside.
• Heat a large, heavy skillet over medium-high heat. Add the oil or shortening to the hot skillet.
• When the oil is hot, add the potatoes, spreading into a single layer. Cook without stirring or turning until the potatoes are golden brown on one side.
• Turn them over and brown on the other side.
• Sprinkle the potatoes with salt and freshly ground black pepper to taste. Serve hot.

SOUTHERN FRIED POTATOES

Steps:

• 1. Melt grease over medium-high heat in a large skillet with a lid. Add potatoes and onions, season with salt and pepper and stir to coat with the oil.
• 2. Place the lid on the skillet and let them cook for 10 minutes. Don't lift the lid or stir.
• 3. After 10 minutes, remove the lid and using a spatula, give them a turn. They will have begun browning nicely! Now just keep cooking them, stirring them occasionally, until crispy and cooked through. Add other ingredients now, if desired. Taste and adjust seasoning if necessary. Serve and enjoy!

15 SOUTHERN SIDES FOR FRIED CHICKEN

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious feast to remember!

COUNTRY FRIED POTATOES

Steps:

• Have your grease and oil hot. Add potatoes, onion, garlic, pepper. Fry uncovered for about 45 minutes turning down stove after potatoes have browned and cooking until done. Remove from stove, add salt.

SOUTHERN FRIED POTATO GRATIN

Steps:

• Preheat oven to 200 degrees F. Line a sheet pan with parchment paper. Grip frozen ham end with a paper towel and use the Microplane to finely grate ham over parchment paper. (As much as you can, avoid the fatty parts.) Yields 6 or 7 tablespoons. Bake 1 hour.
• After baking, the ham salt will be completely dried out, crispy, and reduced by half. Rub between your fingers to break up any clumps. Transfer ¾ to a bowl to layer potatoes and ¼ for garnish and set aside. (Ham salt can be stored in an airtight container at room temperature.)
• Preheat oven to 400 degrees F. Peel potatoes, then slice ⅛-inch thick on a mandoline.
• Spread 2 tablespoons bacon fat across the bottom of the cast-iron skillet; cover with a layer of potato slices, slightly overlapping. Season lightly with salt, pepper, and a sprinkle of ham salt. Drizzle about 2 tablespoons of melted butter over the potatoes, then dust with Gruyère. Add another layer of the potatoes and repeat seasoning with salt, pepper, ham salt, butter, and cheese. Continue until the potatoes, butter, Gruyère, and ham salt are used up, about 4 layers, lightly tamping down each layer as you go. When done, drizzle 2 tablespoons bacon fat over the top.
• Set the skillet over medium heat. When the potatoes start sizzling (after about 2 minutes), remove from heat and cover the skillet lightly with aluminum foil. Bake 30 minutes, then remove foil and bake another 15-20 minutes, or until a knife can be inserted without resistance.
• Run a metal spatula around the edges of the skillet to release the potatoes. Give the skillet a jiggle to make sure the bottom is free. Place a plate over the skillet and invert to transfer. Garnish with remaining Gruyère and ham salt. Serve warm.