Tasty Fried Potatoes

RE: Tasty Fried Potatoes Post By Pamela (Guest Post) (12/15/2007) Heat a couple spoons of butter and oil in a fry pan, add onions, etc.. if desired. Cube raw potatos, with or without skins, place in a bowl, add salt, pepper, seasoning powder, garlic.. whatever you like (seasoning makes the dish), pour the oil/butter over potatos and toss. Return potatos to the pan, cover, heat on med high turning occasionally until they begin to cook on the outside. Turn down the heat, continue to cook covered until done to your liking. Report Spam or Abuse RE: Tasty Fried Potatoes Post By katykatzz (Guest Post) (11/03/2004) I like to make fried potatoes cubed. First cube leave skins on or peel your choice. Wash if you leave them on. Cube in about bite size pieces. Then use a little oil not much just maybe the spay kind with you favorite flavor, season salt, onions, or onion salt, garlic choped. I think you get the idea.Try different spices until you find what your family likes the best. You can bake in the oven wrapped in tin foil or on the BBQ. I happen to think the BBQ ones are the best. I also like to bake for quite a while as we like them to be crunchie. Good luck and enjoy. Report Spam or Abuse RE: Tasty Fried Potatoes Post by Suzanne S. (191) | (10/24/2004) Contact We usually cube the potatoes and add water enough to cover them for about 10 minutes in order to cook them in the pan. Then we add butter, salt, pepper, and either garlic or Emeril's steak seasoning and fry until crispy and brown. Either option is fantastic and neither has been left on the plate. Good luck, take care of you and those you love. Report Spam or Abuse RE: Tasty Fried Potatoes Post By Kami (Guest Post) (09/14/2004) I have to second the baking of the potatoes ahead of time. If we have baked potatoes, I always make extra for fried potatoes. They are much better and don't stick nearly as much. In fact, if I make a roast with potatoes, I cube up the extra potatoes and roast and fry it all together for a dinner of hash. My family wants me to make a roast just for the crispy hash the next day. Report Spam or Abuse RE: Tasty Fried Potatoes Post By Joanne (Guest Post) (05/26/2004) The secret to those potatoes your talking about (like the skillet potatoes at Denny's) is the spices: Lawry's Seasonal Salt, garlic powder and pepper. Don't peel the potatoes—just wash, cube, season (with spices mentioned above) and fry. Report Spam or Abuse RE: Tasty Fried Potatoes Post By Misty (Guest Post) (05/26/2004) I have always use raw potatos, cook them in a little oil and cover them while they are cooking. Use a med-high heat and turn frequetly. Learned this from a resturant cook. Report Spam or Abuse RE: Tasty Fried Potatoes Post By (Guest Post) (05/26/2004) when you cube your pot. put them into a ziplock bag and pour some oil into the bag......coat well, and spray your skillet with cooking spray........get the grease hot before adding pot. once you put them in, keep them moving until they are cooked enough on each side to prevent sticking to the skillet.......move often......do not stir as this squashes the pot.....hope this helps...... Report Spam or Abuse RE: Tasty Fried Potatoes Post By Joe (Guest Post) (05/24/2004) Never thought of putting flour on them. That is a good idea. One thing I do is a sprinkle a little paprika on them for color. That seems to help crispify. And I usually bake or boil the potatoes first. Then chill them. Then cube them. I like to chop up some garlic and saute that with some onions before I add the potatoes. Report Spam or Abuse RE: Tasty Fried Potatoes Post By vlfivecoat (Guest Post) (05/24/2004) You might try sprinkling some flour on the potatoes before you cook them. This makes them more crunchy. Report Spam or Abuse RE: Tasty Fried Potatoes Post By Alex777 (Guest Post) (05/24/2004) Fry cubed potatoes in olive oil until half done, add diced leek, salt, pepper, and for more spice, blackened seasoning. Cover and cook until done, turning from time to time. Report Spam or Abuse RE: Tasty Fried Potatoes Post By Linda (Guest Post) (05/24/2004) Start with cooked, cold potatoes. It's easiest to bake a bunch the night before along with dinner. (Doesn't waste extra energy). Add some oil to a pan, saute some onions and then to the hot oil and onions, add cubed potatoes. You can add peppers, too. Fresh rosemary from your herb garden is good. Saute, turning only as needed with a spatula. Turning too often creates mush. Report Spam or Abuse