Frying potatoes

[DocVan]

Walrus Whisperer & Mushroom,

I just tried your methods, and it works better than what I had been doing.

That bacon drippings thing works great. They tasted like the ones my Grandmother used to make back on the farm (she passed on a few years back at age 100, so it sounds like it must have been good for her to eat like that, all of those years).

DocVan

 

[Hoosier Daddy]

The way I avoid mushing up the taters is peeling then boiling them first till somewhat soft.
Gently slice and add to a hot frying pan.
After a few minutes place the pan under broiler for a few more minutes.
Both sides will be browned and no turning.
Top with pre-cooked bacon and onions

 

[Grantbo]

This is Grantbo
I've cooked Russets and Red potatos in an open cast iron pan over Apple and Cherry wood in Olive Oil, at night with a small flashlight. Both are fantastic.

 

[ShepInTheValley]

Shepherd peeks into Booger's house to see if maybe she's tried frying potatoes again recently....

 

[Walrus Whisperer]

I have another way I fix sliced potatoes, baked, not fried, that is really good. I slice them fairly thick, at least 1/4 inch thick. Spread them out on a cookie sheet or what have you. Melt some butter up-for a full cookie sheet you'll need at least a stick of butter. Mix garlic powder into the butter and brush the tops of the slices with it till its all gone. Then sprinkle with dried dill weed and parmeson cheese(the buy it in a jar kind is all I use) and stick into a fairly hot oven, I think I put it around 400 or so and bake. (i have no time because I just look at them every once in a while to see if they are done) I havent made this since I got my gas stove so I dont know if I will have to stick them into the broiler part for a minute, but it worked really well in my electric oven with the elements in there. they came out bubbleing and brown and crispy and wonderful.

Unfortunately, my husband STILL squirts ketchup all over them and I could just kill him when he does that to wonderfully flavored food.......

 

[ShepInTheValley]

oh YUM - that sounds good... I'm thinking garlic salt...

 

[Charlie]

Shore Lunch Potatoes WI Guide Style

I learned this from an old fishing guide many years ago. He was known for his walleye shore lunches to die for.

Pre bake your potatoes until they are not quite done the night ahead. Then chill them down and make sure they are dry.

Use a LARGE frying pan or griddle and put in enough LARD to make a nice thick film. (Not to deep fry, but plenty to coat the pan with a little extra)

Slice the taters about a half inch thick. Leave the peels on em.....adds to the flavor. Sprinkle a little bit of good ole cheapo Lawreys Seasoned Salt on em. Then a little pepper. Not a lot....just a dusting.

Put a stick match in the lard....when it lights on fire, the temp is perfect. Be sure to remove match and make plenty of "guide jokes" when folks ask about the match trick.

Then, put in just the right amount of sliced taters so that none of them are on top of each other. Let fry until nice and crisp on one side. Flip and repeat. DO NOT MESS WITH THEM EXCEPT FOR THE ONE FLIP! If you wish, flip them on a deep layer of paper towel or newspaper to absorb the excess lard. Serve IMMEDIATELY. A little ketchup is preferred by many as well.

When we did shore lunches, one guide would do the spuds and the other would do the walleyes. Many times we made "fry bread" as well. These lunches were/are out of this world.

 

[ShepInTheValley]

Sounds reallyy good Charlie!

 

[cin]

I've never met a potato I didn't like. Okay, almost never.

I do have some advice for anyone boiling potatoes for salad...do NOT add salt to the water as this makes them crumble up and fall apart.