Might have been put up before (sliced not diced potato frying)

[tglass]

When I was young, my mother made them all the time and they were to a point always crispy, but not to crunchy in a frying pan. Anyone have a quick reciepe for them?

 

[joshuabardwell]

When I was young, my mother made them all the time and they were to a point always crispy, but not to crunchy in a frying pan. Anyone have a quick reciepe for them?

I cook a lot of potatoes, and I'm sorry to say that the only answer I've got is practice. Got to get the temperature right for the thickness of the potatoes. I usually cook on a much lower temperature until they get soft, then turn it up a bit to put a crisp on 'em. The sliced potatoes are harder to do because you have to let them sit flat in the pan and you can't stir them around like you can with diced potatoes. If I wanted to do a batch of sliced, I would suggest tossing them in oil, salt, pepper, and any other spices you like, in a big bowl, and then dumping them out on a baking sheet, spreading them out to a mostly flat layer (but don't fret about getting them all laying perfectly flat), and roasting them in the oven at, say, 425 or so. Turn them one or two times. Cook for maybe 20-30 minutes, or until they're as crispy as you want. If they're not done through, use a slightly lower temperature and cook longer. If they're not crispy enough, use a slightly higher temperature.

For a lot of potato applications, roasting does just as good as pan-frying, especially if you coat them with enough oil.

 

[2LaneCruzer]

We just called them fried potatoes; salt, pepper and a big gob of sliced onions. My Mom usually made them along with fried pork chops or round steak, and a big bowl of gravy, or better yet, a big pan of fried catfish. Sigh....been a long time...ah, for the good old days!

 

[mjarrels]

My wife can fry potatoes that look and taste like potato chips, very dark brown. She is Filipino, don't know how she learned. When we are visiting in the Philippines (drinking rum and cokes), she would bring a big bowl outside full of chips fried in a wok.

mark

 

[Ggrower]

When I was young, my mother made them all the time and they were to a point always crispy, but not to crunchy in a frying pan. Anyone have a quick reciepe for them?

A quick shortcut. Bake whole potato for twenty minutes at 350, let cool, slice and fry. Best with cast iron pan heated, then add butter. Turn once.
The old time griddle cooks used a coffee can open on both ends to chop the sliced potatoes in the pan for extra browning.
Been digging our new potatoes every morning to go with the over easy eggs. Salud!

 

[brin]

OK - here is my secret to golden fried potatoes no matter how you cut them...either sliced , french fry or diced..this works and everyone brags on these potatoes...

Start with whole unpeeled potatoes ...wash them and pierce them with a knife....put them in the microwave and if you have baked potato button..press it and take the potatoes out a little early and place them in cold water..then refrigerate until they are good an cold then slice or cut the potato however you choose and fry in some oil and butter in a skillet or deep fryer...they will be crispy and golden....by cooking them before frying you are converting the starch to sugar...they are really good this way...

 

[Chuck52]

Mom almost always added onions to what we called homefries. She must have added the onions after cooking the potatoes for a while because they burn if you put them in too early. She ALWAYS did the frying in a very old and well seasoned cast iron skillet. Non-stick way before teflon was used on skillets.

Chuck

 

[EagleTDL]

Try flouring your taters before you fry them... Slice 'em, two/three finger pinch of flour dusting over them, lots of oil, cast iron skillet. Stir them in to get a coating of oil on them and then cook covered. The steam helps soften them. Give 'em a turn every couple of minutes to keep them from getting too dark. So what if some of them get busted up in the process, them's the best part! :laughing:

 

[creekbend]

I just made a batch one day last week. I always use a cast iron skillet. I slice the potatoes with the skin on and cut both medium and thin slices and add them together. I add diced onions, a few strips of bacon, cooked with i/2 olive oil and 1/2 butter. My Wife loves them. I usually put ketchup on mine just before chowing down.

 

[Duffster]

IMO the trick is the correct oil. LARD.