Lamberts Fried Potato Recipes

PERFECT FRIED POTATOES AND ONIONS

Perfect Fried Potatoes and Onions image

Provided by Emily Ackerman

Number Of Ingredients 6

Ingredients

6-7 Russet Potatoes (thinly sliced)
1 Onion (Thinly Sliced)
3 tbsp Butter
2 tbsp Olive Oil
2 ½ teas Salt
1 teas Freshly Ground Black Pepper

Steps:

Put thinly sliced onions in a large skillet along with the butter and olive oil. Saute on medium heat for 2-3 minutes
Add the thinly sliced potatoes along with the spices stirring it together.
Saute on med-high heat flipping every few minutes
Saute for 25 minutes or until it's browned to your desire

PERFECT FRIED POTATOES

Perfect Fried Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

5 pounds small Yukon gold potatoes, quartered
Kosher salt
1 tablespoon flaked sea salt
2 teaspoons freshly cracked black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
Vegetable oil, for frying
2 sprigs fresh rosemary
1/4 cup sliced garlic

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.

UNCLE BILL'S FRIED POTATOES AND ONIONS

Uncle Bill's Fried Potatoes and Onions image

I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.

Provided by William Uncle Bill

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 large russet potatoes or 4 large yukon gold potatoes
1 large onion, sliced thin
4 tablespoons butter (or more if required)
2 tablespoons extra virgin olive oil
1/2 teaspoon granulated garlic powder
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

Peel and slice potatoes about 1/8 inch thick or thinner.
Slice onion thinly.
In a large frying pan on medium-high heat, melt butter, add olive oil.
Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
Serve hot with your meal.
Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

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