Fried Home Style Potatoes Recipes

HOME-FRIED POTATOES

Steps:

• Peel and cube potatoes.
• Cook in oil in covered skillet, turning often about 5 minutes.
• Add onions, salt and pepper to taste and continue to cook over l ow heat until potatoes are almost cooked, turning often.
• Remove cover and continue cooking until well browned and slightly crisped.
• Serves 2 to

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

COUNTRY STYLE FRIED POTATOES

Steps:

• In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.

GERMAN-STYLE FRIED POTATOES

Steps:

• Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
• Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.

HOME-STYLE POTATOES

Steps:

• Place potatoes in a greased 2-qt. baking dish. In a saucepan, combine water, butter, soup mix and rosemary; heat until butter is melted. Pour over potatoes. Cover and bake at 350° for 40 minutes. Uncover; bake 20 minutes longer or until the potatoes are tender.

FRIED POTATOES AND ONIONS PERSIAN STYLE (DO PIAZEH ALOO)

Steps:

• Bring a pot of water to boil. Cut the potatoes into ½ inch chunks and add them to the boiling water. Cook for 5-10 minutes until they're almost cooked. Drain and set aside.
• Meanwhile, Heat the olive oil in a large pan over medium heat.
• Sauté onion in olive oil until golden brown.
• Add in the tomato paste and spices. Mix to combine. Add in the potatoes and stir well.
• Cook for another 5 to 8 minutes.
• Serve warm.

FRIED POTATOES

Steps:

• In a large skillet, cook potatoes and onion in butter over medium heat for 10 minutes or until golden brown. Season with salt and pepper.

FRIED POTATOES

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add potatoes and onion to skillet; sprinkle with salt and pepper.
• Cover and cook over medium heat 10 minutes, stirring occasionally. Uncover and cook 10 minutes longer, stirring occasionally, until potatoes are brown and tender.

FRIED HOME-STYLE POTATOES

Steps:

• In a large Dutch oven or deep-fryer, pour oil to a depth of 2-inches.
• Preheat oil over medium-high heat to 350 degrees F.
• Wash potatoes and pat dry.
• Cut each potato crosswise into 1/8-inch thick slices.
• Fry potatoes in batches for 3 to 5 minutes or until golden.
• Drain on paper towels.
• Sprinkle with House Seasoning.
• Serve immediately.