Kentucky Fried Potatoes Recipes

PERFECT FRIED POTATOES

Steps:

• Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
• In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
• Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.

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.

COPYCAT KFC MASHED POTATOES AND GRAVY RECIPE

Steps:

• Start by making the gravy. Add the beef and chicken bouillons to the hot water, stirring until the mixture is well combined. Set aside.
• Meanwhile, in a small saucepan, melt 3 tablespoons of butter over medium-high and cook it until it starts to bubble and turn a light tan color.
• Reduce the heat to medium-low and add the flour to make the roux. Stir constantly using a whisk until the mixture turns a light golden brown, about 5 minutes.
• Add the bouillon-infused water to the pan, whisking constantly to prevent any clumps from forming. Increase the heat to medium-high and stir frequently until the mixture is the desired consistency, about 5 minutes.
• Season the gravy with black pepper and keep it warm over low heat while you make the mashed potatoes.
• In a medium saucepan, bring the milk and water to a boil. Reduce the heat to a simmer and add three tablespoons of the butter and the salt. Simmer the mixture until the butter is melted.
• Remove the pan from the heat and add the potato flakes, whisking as you add. Whip the potatoes until they're light and fluffy, adding additional milk or water to adjust the consistency to your liking.
• Place the remaining tablespoon of butter on top of the potatoes and let it melt.
• Season the mashed potatoes with black pepper. Top the potatoes with the hot gravy and serve immediately.

KFC POTATO AND GRAVY

Steps:

• Peel and cut potatoes into 3cm / 1.25" cubes.
• Place in a pot, add 1 tbsp salt and water so it's 5cm / 2" above potatoes.
• Bring water to a boil, then boil for 15 minutes until potatoes are very soft and starting to fall apart.
• Drain, leave in colander to steam dry for 3 minutes.
• Meanwhile, melt butter in a saucepan over medium high heat. Add cream and milk, heat until just before simmer - do not let it boil. Remove from stove.
• Pass potato through a potato ricer (Note 1) or use a masher with holes. Do not use beater - will make it dense.
• Add hot milk mixture, 1/2 tsp salt and 1/4 tsp pepper. GENTLY stir until mixed through.
• Taste for salt and pepper, add more if needed.
• Transfer into serving bowl. Pour over Gravy and serve immediately with anything and everything!
• For a KFC at home experience, serve with homemade Fried Chicken (it's better than KFC!)

FRIED POTATOES

Steps:

• Rinse, dry and peel the potatoes. Peel and finely chop the onion. Squeeze the lemon. Thinly slice the potatoes. Melt the butter in a pan and saute the onions. Add the lemon juice and lemon zest.
• Add the potato slices to the pan and season with salt, lemon pepper, seasonings and thyme. Cover the pan and open the steam valve. Cook the potatoes for about 30 minutes, stirring every 10 minutes. Serve warm.

DAD'S KENTUCKY HOME FRIES

Steps:

• Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

KENTUCKY FRIED POTATO CAKES

Steps:

• NOTE: USE "IDAHO SPUDS" BRAND INSTANT MASHED POTATOES FOR BEST RESULTS (THEIR POTATOES HAVE A BETTER TEXTURE AND FRESHER FLAVOR). IF YOU PLAN ON USING ANY OTHER SEASONINGS IN PLACE OF Recipe #453973 -- USE SPARINGLY TO AVOID OVER-SALTING (TASTE THE DRY MIX UNTIL SEASONING IS WELL-BALANCED). FOR LARGER POTATO CAKES, PREPARE 4 PATTIES INSTEAD OF 6. THESE MAY BE SERVED WITH A SMALL DOLLOP OF LIGHT SOUR CREAM.
• INTO a medium mixing bowl, add the potato flakes, baking powder, chives, Recipe #453973, and onion powder; MIX until combined.
• POUR one cup water to a small microwave-safe bowl; ADD the butter and heat in a microwave oven until butter is completely melted, but water is not boiling.
• REMOVE water/butter mixture from microwave and stir in the sour cream.
• WHEN the sour cream is blended in, whisk in the beaten eggs until smooth.
• POUR the water/dairy mixture over the potato mixture in medium bowl.
• STIR mixture with a fork until just blended (do not over-stir!).
• ALLOW mixture to sit for 5 minutes; DIVIDE mixture into 6 equal portions; SHAPE into patties without over-handling or pressing (they don't have to look perfect).
• FRY in a little oil or butter over medium heat until golden brown and crisp on both sides.
• SERVE and enjoy!

HOMEMADE KFC POTATO WEDGES

Steps:

• Wash potatoes well, and cut into small wedges. The wedges should be no larger than 3/8 of an inch thick at the outside of the potato. Ideally, the potato wedges should be cut as uniformly as possible.
• Place the potato wedges in a large bowl and add enough water to cover the potatoes. Allow the potatoes to soak for at least 1 hour (best overnight).
• Combine milk and egg in a small bowl. Whisk together to mix the egg fully into the milk.
• In another bowl, combine flour, salt, garlic salt, onion powder, black pepper, and poultry seasoning.
• Heat oil to 350 degrees.
• Dredge the potatoes in the flour, then dip into the egg wash, and then back into the flour.
• Place the breaded potatoes on a wire rack on top of a baking sheet to allow them to dry. The coating will set up and stay on the potatoes better if allowed to set for 5 to 10 minutes before frying
• Fry potatoes in batches for 5 to 6 minutes, remove and place on a wire rack to drain.
• After the first cooking time, place each batch of potatoes back into the oil for another 3 to 4 minutes. This second cooking will result in potatoes with a very crisp outer coating. When removed for the second time drain on the wire rack, and then serve immediately.

KENTUCKY FRIED POTATOES

Steps:

• Scrub potatoes peel & cube.
• Chop onion.
• Heat oil until hot.
• Add potatoes & onion.
• Add salt & pepper ( I use lots of ground black pepper).
• Stir until well coated.
• Fry over med heat until tender.

KENTUCKY STYLE FRIED GREEN TOMATOES

Steps:

• Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork.
• Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.