Hearty Fried Potatoes Recipes

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.

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.

HEARTY POTATO SKILLET

Steps:

• Bring a large pot of salted water to boil; add potatoes and boil until just tender, 7 to 10 minutes. Drain.
• Heat a large nonstick skillet over medium to medium-high heat and cook sausage links. When cooked through, remove to a plate. Add bacon to the same skillet and cook to nearly your desired doneness. During the last few minutes, add cubed ham to crisp and heat through, 5 to 8 minutes. Remove bacon and ham with a slotted spoon and drain on paper towels. Reserve grease.
• Heat 1 tablespoon oil over medium-high heat in a large pot. Add onion and bell pepper; season lightly with salt and pepper. Cook and stir occasionally until tender, 10 to 15 minutes.
• Place cooked potatoes in the skillet with the bacon grease over medium heat. Brown on all sides, turning gently as needed. Season potatoes with seasoned salt and pepper, to taste.
• Melt butter in a separate skillet over medium heat. Fry eggs to your desired doneness.
• Distribute browned potatoes among 4 plates. Top with bell pepper-onion mixture, and the meats. Sprinkle with Cheddar cheese and top each with a fried egg.

EASY FRIED POTATOES

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.

OVEN-FRIED POTATOES

Steps:

• Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings; add to potatoes. Seal bag and shake to coat. , Pour oil into two 15x10x1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375° for 40-50 minutes or until tender.

HEARTY ALFREDO POTATOES

Steps:

• In a large bowl, combine the Alfredo sauce, milk and garlic powder. Pour a fourth of the mixture into a greased 13x9-in. baking dish. Layer with a fourth of the potatoes; sprinkle with 1 tablespoon Parmesan cheese, salt and pepper., In a large bowl, combine the turkey, broccoli and 1-1/2 cups Swiss cheese; spoon a third over potatoes. Repeat layers twice. Top with remaining potatoes. Sprinkle with remaining Swiss and Parmesan cheeses. Spread with remaining Alfredo sauce mixture., Cover and bake at 400° for 45 minutes. Reduce heat to 350°. Bake, uncovered, 30 minutes longer or until potatoes are tender. Let stand for 15 minutes before serving.

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.

HOME-FRIED BREAKFAST POTATOES

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add potatoes. Add bacon crumbles, remaining olive oil, salt, paprika, and pepper. Cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serve hot.

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.

HEARTY FRIED POTATOES

Steps:

• In a covered saucepan, boil the potatoes in the beer and stock until just tender. (Don't overcook them to soft).
• Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop into small pieces to fry. (Chopped finer will produce great Hash Browns!).
• Add onion and green pepper to the saucepan and simmer uncovered for about 5 minutes, or until tender, and drain. (Add water or stock if necessary to keep from scorching).
• Mix the potatoes into the drained onions and green pepper and season with the salt and pepper.
• In a skillet, heat the butter and olive oil until very hot and beginning to brown.
• Add the potato mixture and cook over medium heat turning occasionally until browned.