TinCupO'Smokey
Assistant Cook
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
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