Kittencals Crispy Skillet Potatoes Recipes

EASY SKILLET POTATOES

Easy Skillet Potatoes image

Make and share this Easy Skillet Potatoes recipe from Food.com.

Provided by WibblyWobblyIzzy

Categories Potato

Time 25m

Yield 20-30 potato pieces, 2-3 serving(s)

Number Of Ingredients 3

Ingredients

3 -5 tablespoons vegetable oil (or any kind of oil that u like)
2 -5 potatoes (any kind)
lawry's salt

Steps:

get a pan hot (medium heat)
add oil to the pan.
slice the potatoes any you would like.
when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
sprinkle Lawry's salt on the potatoes (a little goes a long way).
when they are done they will be brown - dark brown and hard.

KITTENCAL'S CRISPY SKILLET POTATOES

Kittencal's Crispy Skillet Potatoes image

If you love the leftover crispy pieces of potatoes left in the pan then this is one you will enjoy! --- the potatoes must be cooked and completely cold before slicing which makes this the perfect recipe to use up leftover potatoes, I love making this with leftover potatoes from a roast they have so much flavor --- make lots or make a small amount I always make lots my family loves these better than fries! --- prep time does not include boiling the potatoes.

Provided by Kittencalrecipezazz

Categories Potato

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

7 medium red potatoes (cooked and cold or use as many potatoes as desired)
oil (for frying)
seasoning salt

Steps:

Slice the cold potatoes into about 1/2 to 3/4-inch cubes then place on a large plate or in a bowl; set the plate or bowl near the stove.
Heat about 1/2-inch oil in a skillet over medium-high heat.
Add in the potatoes and cook on one side until well browned, then turn over and cook until crispy and browned or just toss until browned on all sides (adding in more oil as needed and cooking the potatoes to desired crispness).
Transfer browned potatoes to small baking sheet or plate then sprinkle with seasoned salt to taste.

Nutrition Facts : Calories 268.4, Fat 0.5, SaturatedFat 0.1, Sodium 22.4, Carbohydrate 59.3, Fiber 6.3, Sugar 3.7, Protein 7

CRISPY SKILLET POTATOES

Crispy Skillet Potatoes image

Provided by Robin Miller : Food Network

Categories side-dish

Time 6m

Yield 2 servings

Number Of Ingredients 6

Ingredients

1 tablespoon hot chili oil
1 cup cooked Yukon gold potatoes
2 minced garlic cloves
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Steps:

Heat hot chili oil in a large skillet over medium-high heat. When oil is hot, add the potatoes. Stir in the garlic cloves, chili powder, cumin, and cayenne pepper. Cook for 2 to 3 minutes or until crispy.

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Kittencal's Make-Ahead Mashed Potatoes image

Preparing this ahead will save you tons of time in the kitchen, you may make them up to 3 days in advance, use only russet potatoes for this reds will not work the same, you may also add in 1/2 cup half and half cream or milk if desired, also the cheddar cheese is only optional if I am serving it to guests at my holiday table I most always omit and sprinkle a light dusting of paprika on top, or you may add it into the potato mixture if desired, and if you are serving a large crowd you may want to double and bake and serve in two pans ---------- don't wait to make this for the holidays, these are that good I think you will find yourself making them all the time!

Provided by Kittencalrecipezazz

Categories Potato

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

8 large russet potatoes, peeled and quartered (use only russet potatoes or use 10 medium)
6 ounces cream cheese, softened (can use 8 ounces)
1/3 cup sour cream (can use a little more)
1/2 cup butter (cut into cubes, can use more if desired)
1 1/2 teaspoons onion powder
1 teaspoon salt (or to taste)
fresh ground pepper (optional and to taste)
1 cup shredded cheddar cheese (to taste) (optional)

Steps:

Butter a 13 x 9-inch casserole dish.
Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
Spread the mixture into prepared baking dish.
If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
Cover and refrigerate for up to 3 days.
When ready to bake set oven to 350 degrees F.
Bake uncovered for about 25-30 minutes or until hot.
If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).

Nutrition Facts : Calories 383, Fat 16.8, SaturatedFat 10.1, Cholesterol 47.1, Sodium 392.4, Carbohydrate 52.8, Fiber 6.5, Sugar 3.1, Protein 7.3

KITTENCAL'S FLUFFY MASHED POTATOES

Kittencal's Fluffy Mashed Potatoes image

Boiling the potatoes in broth instead of water creates a wonderful flavor but you may of coarse use only water or half of each --- use only russets or Yukon gold potatoes for this and once the potatoes are peeled do not slice them leave whole when cooking this will prevent the potatoes from absorbing too mush water, making for a better texture when mashing --- for extra flavor I most always add in 1 teaspoon onion powder and you may also add in some roasted garlic is desired or some garlic powder--- all amounts may be increased or adjusted to taste.

Provided by Kittencalrecipezazz

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

chicken broth (or use enough broth to cover potatoes, or use half water and broth) or water (or use enough broth to cover potatoes, or use half water and broth)
7 large russet potatoes (peeled and leave whole, do not cut)
1/2 cup half-and-half cream (can use milk)
1/3 cup sour cream (can use more)
1/2 cup butter, cubed
1 egg (can use 2 eggs)
salt (to taste)
fresh ground pepper (optional and to taste)

Steps:

Place the whole potatoes into a saucepan then cover with the broth (or broth and water or all water, make certain that potatoes are covered with the broth) bring to a boil.
Reduce heat to medium-low then, cover and cook until potatoes are fork-tender (since the potatoes are left in one piece cooking time will take about 25 minutes or a little more) drain then place into a large bowl.
Add in cream or milk, sour cream and butter, then mash the potatoes until small chunks.
Add in the eggs and continue to mash or mix until fluffy.
Season with salt and pepper to taste.

Nutrition Facts : Calories 794.8, Fat 32, SaturatedFat 19.5, Cholesterol 128.7, Sodium 286.8, Carbohydrate 114.8, Fiber 14.2, Sugar 5.8, Protein 16.1

KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)

Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) image

This recipe goes back 30 years or more, my family loves these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :)

Provided by Kittencalrecipezazz

Categories Breakfast

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs red potatoes, peeled
1 large egg, lightly beaten
3 tablespoons flour (or use matzo meal)
2 -4 teaspoons seasoning salt (or to taste, or use white salt to taste)
2 teaspoons black pepper (or to taste)
4 -6 green onions, finely chopped (use as much as you like I use lots!)
3 -4 tablespoons fresh parsley, finely chopped (good to add in!) (optional)
oil (for frying)

Steps:

Grate the potatoes using a the coarse side if the grater or use a food processor.
Place into a large bowl and cover with cold water.
Allow the grated potatoes to soak for at least a minimum of 8 hours or even up to 2 days.
Using your hands firmly squeeze handfuls of the grated potatoes to remove as much liquid as possible, then place in a large mixing bowl.
Add in egg, flour, seasoned salt and pepper; mix well with a wooden spoon, then add in the green onions and parsley (if using).
Heat oil in a heavy skillet over medium heat.
Place a heaping tablespoonful of the potato mixture into the hot skillet and using a fork, flatten slightly (the edges will be uneven!).
Sprinkle with more salt if desired.
Place only a few pancakes in the pan, careful not to over crowd.
Cook until golden and crisp on both sides adding in more oil if needed).
Repeat with remaining potato mixture.
DELICIOUS!

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Kittencals Crispy Skillet Potatoes Recipes

EASY SKILLET POTATOES

Make and share this Easy Skillet Potatoes recipe from Food.com.

KITTENCAL'S CRISPY SKILLET POTATOES

CRISPY SKILLET POTATOES

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

KITTENCAL'S FLUFFY MASHED POTATOES

KITTENCAL'S CRISPY POTATO AND GREEN ONION PANCAKES (LATKES)

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