"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 04-01-2007, 06:54 PM   #11
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Tips and Tricks on Pan-frying Potatoes

Old Indian trick...fry them twice. Fry the first time as usual. Drain. In about 10 minutes..fry them again. Remove from pan and season.

Enjoy
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 04-01-2007, 06:54 PM   #12
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Quote:
Originally Posted by corazon
May not be what you're looking for but I like to buy baby potatoes, usually yukon golds. Then I boil them, take them out of the water and let the cool for 5 mins. Then, one at a time, I smash them inbetween two papertowels. Then I fry them in butter, sprinkle with rosemary, sea or kosher salt and pepper. Delicious! Soft on the inside, crispy on the outside. You could also roast them, making sure theres olive oil on both sides of the potato and roast at 375 for 30-40 minutes. Either way produces crispy potatoes, though the butter version is waaaay better in my opinion.
Mmmm, this sounds good.


I haven't cooked a duck since I can remember although it's Mr HB's favorite. I guess I'll have to cook one up for the fat.
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 04-01-2007, 07:02 PM   #13
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

First - Welcome to DC, you picked a good one ! I still love my raw fried pototoes in bacon grease and onion - lol , No ducks in my house lately, but always save my bacon grease !!
__________________
Grandma's Boys - Isaiah (11) Cameron (3 )
Barb L. is offline   Reply With Quote
Old 04-02-2007, 11:01 AM   #14
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
another vote for duck fat, but if I don't have it - bacon grease does it for me. Love fried tatoes with onion and garlic. And then sunnyside up eggs on top for serving!!
__________________
~~~~~~~~~~
an old cook, still learning new tricks!
cjs is offline   Reply With Quote
Old 04-02-2007, 11:10 AM   #15
Executive Chef
 
Dina's Avatar
 
Join Date: May 2004
Location: Mission, Texas
Posts: 2,686
Send a message via Yahoo to Dina
Try roasted potato wedges. Toss them with extra virgin olive oil and all your favorite spices (paprika, pepper, salt, onion powder, garlic powder, cayanne pepper, etc.) and roast in the oven at 425 degrees for 20-25 minutes. They taste just like french fries. Drizzle with ketchup and ranch dressing (or your favorite dip) and you'll never know the difference between fried and roasted.
__________________
Dina
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
Dina is offline   Reply With Quote
Old 04-02-2007, 01:18 PM   #16
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by TinCupO'Smokey
Goodmorning everyone,

Recently I've gotten really into frying potatoes in a pan and trying out different combinations of spices, oils, and degree of frying/crunchiness, but there's something I can't quite work out (hence my newfound membership of this site, yay! )

A while back I went to a breakfast restaurant and had pan-fried potatoes that seamt to have been dipped in somekind of marinade that developed into a delicious random and thin crust around the potato when you fried it, and I have been wondering how to do that ever since. Do any of you know have anykind of experience with something like this?

I would love to hear everybody's potato frying tips of any kind!

Thanks everyone,
TinCupO'Smokey
Sounds like they dip the potatoes in a batter first. Like Chinese fried shrimp, a thin crust. I prefer using peanut oil to fry with, for one you can get it pretty hot and two, it tastes good. If the potatoes were real thin you can dip them in a batter and fry them raw. By the time the batter cooks, the potato will be cooked. If you're making alot, pick up a mandolin.

You can also fry zuchini, cauliflower, asparagus and Mars bars.

Good luck. Let us know how you made out and what you used. -J
__________________
Jeekinz is offline   Reply With Quote
Old 04-11-2007, 02:48 PM   #17
Assistant Cook
 
TinCupO'Smokey's Avatar
 
Join Date: Apr 2007
Location: Copenhagen, Denmark
Posts: 3
Send a message via MSN to TinCupO'Smokey Send a message via Yahoo to TinCupO'Smokey Send a message via Skype™ to TinCupO'Smokey
First of all, thanks for all your enthusiam and the plentitude of good advice. I regret not having giving you guys feedback before, but a computer outage had me doing nothing but frying potatoes these last days.

I tried out Corazon's suggestion, where you beat up some semi-boiled potatoes and then fry them, which I did and added shredded bacon to get the bacon aroma, but also because bacon is nice in itself. The bacon gets best if you start with just the bacon in the pan and let it get sort-of crispy before you throw in the battered, half-done potatoes. Timing is crucial in getting the potatoes crunchy on the outside and the bacon crispy and not burnt.

Gourmet food is really something about being able to cook up delicious meals for friends out of simple ingredients on the spot, rather than prancing about the kitchen with hoidy-toidy ingredients, leaving only some miniscule serving of some sort, instead of lavish servings so we all can gorge ourselves.

Potatoes are ideal for this kind of deliciously home-cooked fast-food. I would certainly like to hear if anybody have other ideas for delicious things that can be whipped up on the spot and out of nowhere and out of accesible ingredients.

Keep smokin' y'all!
__________________

__________________
TinCupO'Smokey is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.