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Fried Potatoes

Discussion in 'Food Forum' started by DWavs, Feb 3, 2004.

  1. DWavs

    DWavs Moderator Moderator

    Feb 10, 2000
    Was thinking about frying up some potatoes to go with a steak for dinner. Do I need to boil them for awhile before I slice and fry? Also, any suggestions on spices to add for frying?

  2. nickg


    Jan 16, 2002
    THAT'S why i could NEVER do atkins -- i LOVE my fried potatoes WAAAYYYY too much!!! i'd rather eat steak and fried potatoes than anything else in the world!! :)

    no need to boil em. just some oil in the pan, peel 'em first, then slice and fry 'em up. and just before they are done throw in some chopped onions -- that's the secret to good tasting fried potatoes. but don't throw 'em in too soon or they'll cook up too long, burn and ruin them. just long enough to extract the flavor of the onion. then i top them with salt and black pepper.

    now as much as i use olive oil i ONLY use vegetable oil for my fried potatoes. BUT if i'm making them more like Italian home fries then i DO NOT peel them and i use olive oil and doctor them up with oregano, basil, garlic, paprika, and then sprinkle romano or parmesan cheese on them with salt and black pepper.

    OK -- now I want some!!! ;f

  3. lethal tupperwa

    lethal tupperwa

    Aug 20, 2002
    If you don't par boil covering the pan helps them get done.

    When they start to get soft take the lid off and let them brown.

    Thyme is classic with potatoes. It is strong so don't use much. Salt and pepper.
  4. chevrofreak

    chevrofreak Senior Member

    Dec 27, 2001
    Billings, Montana
    i microwave my potatoes for about 8 minutes (for about 5 potatoes) before slicing them up to fry. takes forever to cook them through if i dont.
  5. mhambi

    mhambi κολασμένος

    Sep 25, 2001
    not fried but.....

    if you ever need a change to fried potatos try this:

    slice up spuds in casserole dish (this is fantastic in a dutch oven, but a beyotch to clean) salt and pepper to taste. Fry up some bacon until crispy, throw that, grease and everything into same dish as potatos. a 16 oz container of sourcream and 2-4 cups (depending on how many potatos) of Monterey Jack cheese go in next, stir everything together, cover and bake at 375 until done (35-45 min)

    mmmmmmmmm ;f

    but if you have your heart set on fried, I'd second the advice about the oil. Olive oil works better at lower temps, and while I've used it to fry potatoes it takes a long time.
  6. Bruce H

    Bruce H

    Dec 5, 2000
    Get one of the cheap plastic mandolins. Makes slicing taters a breeze and you will do it more often. I fry in vegetable oil. Slice an onion or two in a skillit full. I just wash mine with a brush and slice them skin and all. Not much better eating no matter what you cook with them. Salt Pepper and a dash of Cumin.
  7. Penman

    Penman Goauche User

    Feb 12, 2002
    At the slant board
    I like to microwave them until just done, then slice and brown them. They don't get as gummy as when you start with raw potatos. Fry them in bacon grease, with some onions and green peppers. Top with cilantro and hot salsa.
  8. MrsKitty


    Mar 23, 2003
    If you want really good fried potatoes, bake your potatoes today. Let them lay out on the COUNTER overnight. Do not refrigerate them (I don't know what it would do to them...maybe ruin them, maybe nothing?) Tomorrow, cut them into quarters, bite size chunks or fries and deep fry in HOT oil until brown. Salt.

    I learned this trick at a steak house I worked at. They did this with "left over" baked potatoes each day. Actually, they baked extra potatoes so they would have left overs;)
  9. Cali-Glock

    Cali-Glock Mountain Man

    Feb 11, 2002
    California Sierra Mnts
    I used to cook my taters in a cast iron pan with a little olive oil, seasonings and red onions.

    My wife has converted me to her baking method.

    She cuts the potatoes in to fries; she sprays them with Pam, and sprinkiles seasoning salt on all sides of the fries. She puts them on a cookie sheet (which has been sprayed with Pam) and bakes (? ~350) for a while (? 15-20 minutes?) I remember taking them out and tasting them to see if they were done.

    They are great.
  10. Glock Clock

    Glock Clock What's up glock

    Apr 4, 2002
    I like to peel the potatoes, light coat of olive oil.
    Sprinkle some curry powder with some chopped parsleys.
    Baked for 30 mins til it's golden brown. ;c
  11. Guest

    I like to boil up some red potatos, let 'em sit overnight, then dice and toss 'em in the iron skillet with some oil, onions & garlic salt. Make some Salmon patties to go with the taters. Yummy ;f

    Dang, just made myself drool on the keyboard ;P

  12. fabricator

    fabricator Got Biodiesel?

    Aug 28, 2003
    Grand Haven, MI
    Yeah, thanks now I gotta dry mine off to.:)
  13. Soujurn

    Soujurn Deus Diligo USA

    Jul 4, 2001
    Las Cruces, N.M.
    I prefer the taters peeled, boiled til soft, not mushy, and then let cool so I can slice them.
    Fried in canola oil, salt and pepper. Thats it.

    If I fix mashed potatos, I always cook a few extra for frying. They keep in the 'fridge several days.

    But with steaks, I prefer the large english style chips instead of hash browns or fried potatos.

    I peel a couple of large baking style Russetts, and slice them into about 6 large chips. Some people call them Jo-jo's or Joe's...

    Cook in 325 degree canola oil 2 to 3 minutes. Then remove and drain.
    When all the chips have had this pre-fry, and have cooled, I bump the temp to 350 and finish frying them.

    They turn out dry and flaky in the middle and golden brown and crisp on the outside.
  14. TFC


    Jan 21, 2004
    Santa Maria, Ca.
    Hello, I'm new to Glocktalk.
    Try this next time you BBQ.
    Slice a potato about 1/4 in thick.
    Slice onion about the same.
    On a sheet of foil place a slice of onion in between a slice of potato
    until you have one big potato with the onion all together
    sprinkle with olive oil, garlic, butter, black pepper to your liking.
    Wrap in the foil and put it on the grill.
    Cook until soft and steam comes out of the foil.
  15. Penman

    Penman Goauche User

    Feb 12, 2002
    At the slant board
    Hey TFC, welcome! Hope you have a large BBQ, we're all coming over for dinner!
  16. Guest

    Called those Creek Baked potatos in Scouts ;f Brings back memories!

    I use a whole stick of butter, chunked up with all the other goodies.

    Nothing better than Sweet Corn, BBQ'd Chicken Breasts & thighs, and those 'taters all going at the same time on the grill.

    Dang, just drooled on the keyboard again ;P

  17. nickg


    Jan 16, 2002
    don't you know all of you potato lovers are making it difficult for the atkins cult to spread the word of the evil carbs!!?? now they are going to make pizza dough out of soy products to avoid the dangers within. OH THE HUMANITY!!

    we were never fat until we found out about the death destruction of potatoes, pasta, rice, and bread!!

    you should ALL be ashamed of posting your love for the evil potato.

    now go eat some high protein leaf lettuce and say a prayer for forgiveness.

    ;f ;f
  18. kilroy2721


    Feb 14, 2002
    Isn't lettuce supposed to used as just a garnish???;f ;f
  19. Guest

    Or to fatten up the wabbit ;f
  20. harryrod


    Oct 29, 2002
    I still cook em like my granpda taught me too. Chunk up the potatoes. Throw them in a cast iron skillet with some chopped up onion, a little shopped up okra, and some bacon grease. You do all save your bacon grease dont you?
    Cover em up and fry em til they are soft but not mush......MMMMMMMMMMM POTATOES!!!!