HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
EASY FRIED POTATOES
This is my moms recipe that she uses, and now I make as well. It goes over well with the kids with ketchup, but I like them plain.
Provided by Miss Diggy
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter in a pan (I use a stick free, the butter is for taste) and melt.
- Add potatoes, and turn over every few minutes until brown. Not all need to be brown, but make sure they are cooked through. Usually takes about 15 minutes.
- Add salt and pepper sometime during frying time, to taste.
Nutrition Facts : Calories 265.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.6, Carbohydrate 37.2, Fiber 4.7, Sugar 1.7, Protein 4.4
FRENCH FRIED POTATOES
These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.
Provided by Lorelei Rusco
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.
Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g
DUCHESSE POTATO GHOSTS
Categories Dairy Potato Vegetable Side Bake Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8
Number Of Ingredients 6
Steps:
- Peel and quarter potatoes and in a large saucepan cover with salted cold water by 2 inches. Bring water to a boil and simmer potatoes until tender, about 15 minutes.
- While potatoes are simmering, in a small saucepan heat butter with milk over moderately low heat until melted and keep warm.
- Drain potatoes in a colander and force through a ricer or food mill into a bowl. With an electric mixer beat in milk mixture, yolks, and salt and pepper to taste.
- Preheat oven to 400°F.
- Spread about one third potatoes in a buttered 1-quart gratin dish and transfer remaining potatoes to a pastry bag fitted with a 3/4-inch plain tip. On potatoes in dish pipe potatoes close together into pointed mounds to form "ghosts" and garnish each mound with 2 seeds for ghosts' "eyes". Potatoes may be prepared up to this point 1 day ahead and chilled, covered loosely.
- Bake potatoes until heated through and tops of "ghosts" are golden, 15 to 20 minutes.
POTATO GHOSTS
Provided by Kemp Minifie
Categories Milk/Cream Mixer Egg Potato Side Bake Kid-Friendly Halloween Root Vegetable Boil Butter Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
- While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
- Preheat oven to 400°F with rack in middle.
- Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
- Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
- Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.
BLACKENED HOME-FRIED POTATOES FROM HELL
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories side-dish
Time 1h3m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water.
- In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat.
- Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
- When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well. Serve immediately on warmed plates.
HEARTY FRIED POTATOES
Steps:
- Preheat the oven to broil.
- Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.
SMASHED AND FRIED POTATOES
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram
STUFFED POTATO GHOSTS
These hearty and yummy treats are easier to make than a normal stuffed potato and are a perfect appetizer. The fingerlings are so small and tender that they'll disappear in a flash! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 1h40m
Yield 40 appetizers.
Number Of Ingredients 10
Steps:
- Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside. , Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth. , Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet. , Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.
Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 48mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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