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Old 01-15-2015, 07:12 AM   #11
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Whenever I do potatoes that are chunked or cubed, I always precook by steaming them, whether on the stove or the microwave, to where they are just barely beginning to soften on the outside. Then I dump them on paper towels to blot off excess moisture, then continue cooking from there. They always come out nicely browned/crispy/crunchy on the outside and soft and fluffy on the inside.

If I cook sliced potatoes, I start them out covered, then uncover for last 10-15 minutes so they'll crisp up nicely.
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Old 01-15-2015, 10:36 AM   #12
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If you want to par-boil them, that's fine. Don't over cook them though. Then put the taters on a pan & place in your oven at 300 degrees until they stop steaming. Fry them in butter or you can add some oil in with the butter. For home fries it's best to use day old baked potato's which you don't have to re-cook.
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Old 01-16-2015, 08:23 AM   #13
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sliced potatoes, sliced onions, sliced green peppers, salt pepper, oil, cook on low heat and covered, and turn often.
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Old 01-16-2015, 11:07 PM   #14
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When browning potatoes, patience is a virtue. Definitely pat them dry, generous amount of bacon fat or oil, nice and hot. Dump the potatoes in and, as Alton Brown says, walk away. Give them time to get nice and crispy before you stir them.
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Old 01-18-2015, 01:21 PM   #15
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depends on what the OP really wanted to do. But you can brown boiled potato too. Simply leave them alone in the frying pan until they are browned, Do not stir them, don to bother them. Just like you would with frozen Hash Browns. Wait till they are browned on one side then carefully flip them over.
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