Ultimate Fried Potatoes Recipes

AWESOME PAN FRIED POTATOES

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.

PAN FRIED POTATOES

Steps:

• Heat the vegetable oil in a large skillet over medium heat. I used this cast iron skillet, but any skillet will do.
• Add the sliced potatoes to the skillet. Cover and cook for 10-15 until the potatoes are browned slightly around the edges and cooked halfway through.
• Season liberally with salt and pepper. Then gently stir in the onions. Cook uncovered for 8-10 minutes stirring frequently until the potatoes are tender and browned.
• Serve immediately and enjoy!

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.

HOME-FRIED POTATOES

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.

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.

ULTIMATE FRIED POTATOES

Steps:

• 1. melt bacon grease in skillet (I freeze leftover bacon grease for future recipe's)
• 2. slice or dice potatoes
• 3. dice onion
• 4. coat potatoes and cook on low/med. heat, covered till potatoes are tender, (check often) then turn heat to med/high (not max) to brown, stirring and flipping frequently to brown evenly. Dont leave them or you take the chance of them browning TO much ;)

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.

THE MOST ADDICTING PAN FRIED POTATOES

Steps:

• Add olive oil to skillet and turn on high heat until oil is hot. Add diced potatoes. Add seasoning to taste.
• Let potatoes sit and fry for 1 minute. Flip with spatula.
• Turn heat down to medium-low.
• Continue letting potatoes sit and fry for 1 minute then flipping with spatula for 6-10 minutes depending on the amount of potatoes.
• I like to add a tablespoon of butter half-way though frying. Add more oil or butter as need if the potatoes start to burn or the skillet looks dry.

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.

FRIED RED POTATOES

Steps:

• In the Instant Pot: Put about a cup of water in the bottom of the pot. Set a wire rack inside and place red potatoes on the rack. Close and seal the lid, then cook on STEAM for 5 minutes.
• In the oven: Place red potatoes directly on the oven rack. Turn oven on to 350 and bake for 30-40 minutes. Test with a fork; remove potatoes from the oven when a fork can pierce the potatoes somewhat easily.
• Set cast iron frying pan on high heat to warm.
• Cut potatoes into 1/2 - 3/4 inch cubes.
• Pour oil into frying pan, allowing it to heat up for a minute or so.
• Slide cubed potatoes into the hot frying pan. Use caution as the oil may splatter.
• Shake frying pan back and forth so the potatoes slide in the oil. Repeat several times. Sprinkle with salt and pepper.
• Allow potatoes to cook for about 10 minutes without disturbing them, then use a spatula to flip them. Cook for another 10 minutes, or until red potatoes are fried to a crispiness you like.

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.

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.

THE BEST CRISPY ROAST POTATOES EVER RECIPE

Steps:

• Adjust oven rack to center position and preheat oven to 450°F (230°C) (or 400°F (200°C) if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

CRISPY FRIED POTATOES

Steps:

• Melt the butter and olive oil together in a 12-inch skillet.
• Add the diced onions and cook on medium until translucent.
• Add minced garlic and cook for another 2 minutes.
• Add the chopped potatoes.
• Take the garlic powder, onion powder, and Season-All salt and mix together. Sprinkle liberally over the potatoes and add salt and pepper to taste. Mix everything together well and reduce heat to simmer. Cover skillet so the steam will help cook the potatoes.
• Ten minutes before the end of cooking time, turn up the heat to allow the potatoes to get some coloring from the skillet. Keep the cover off. Don't stir too much as your potatoes will start to mash up.
• Sprinkle chopped parsley at the end and serve.