Crispy Pan Fried Potatoes Recipes

CRISPY PAN-FRIED POTATOES

Steps:

• Heat vegetable oil in a large skillet over medium heat, then add in the potatoes in a single layer.
• Sprinkle with half of the salt and pepper, then cover with lid and cook for 5-8 minutes.
• Remove lid, flip each potato, sprinkle with remaining salt and pepper then cover and cook for 8-10 more minutes.
• Remove lid and sprinkle with fresh thyme, cook for 1 minute then remove from heat and serve immediately.

CRISPY FRIED POTATOES

Steps:

• Wash and peel potatoes. Slice thin into 1/8 inch slices.
• In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
• Drain water, and pat potatoes dry.
• Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
• Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
• Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
• Drain to a paper towel. Season with salt and pepper while hot.
• If desired, serve hot with ketchup.

CRISPY FRIED POTATOES

Steps:

• Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
• Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
• Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

PAN-FRIED POTATOES

Steps:

• In a skillet, melt bacon fat.
• Add onions and saute 2-3 minutes.
• Add potatoes, salt, and paprika (there should be enough to make potatoes almost orange).
• Fry, covered, over medium heat until soft and tender.
• If it starts sticking and forming a crust on the bottom, turn the heat down and add a little water.

CRISPY PAN-FRIED BREAKFAST POTATOES RECIPE BY TASTY

Steps:

• Place the frying pan on the stove on medium heat. Add 3 tbsp of extra virgin olive oil and to this, add the 2 diced potatoes.
• Stir in seasoning mix until potatoes are well-coated. Cover the pan with lid and let sit for 5 minutes. Uncover pan and stir briefly
• Now, cover the pan with lid again and let sit for another 5 minutes. Then, uncover the pan and garnish with 1 tbsp chopped spinach.
• Serve warm.

OVEN FRIED POTATOES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish.
• Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil.
• Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.