I need help from you good cooks out there.

I love fried potatoes but can't seem to get the hang of it. They stick to the pan and the crusty part is the best part.

What kind of potatoes do you use, and do you boil them first :?: :?: I need the proper method. Thank you.

I don't boil mine first. What I do is to use a well seasoned cast iron skillet, with the emphasis on "well seasoned". ;)

Heat the skillet before adding any oil, and then heat the oil to about 375 degrees before adding the potatoes. I don't actually use a thermometer, the oil should sizzle and pop when you add the potatoes. It makes a mess, but don't cover the skillet, and don't add too many potatoes at one time. Walk away (but not too far!) and do something else in the kitchen and let those taters cook and brown before turning them.

Good luck! :)

What she said!

:thumbup:

What Charlee said! The most important part is LEAVE THEM ALONE until they brown on one side. It feels like it takes forever. Wash dishes while they cook, so you can't mess with them.

I cut my potatoes into little dices like squares. Put in some oil in a non stick skillet and add potatoes, put the lid on with med high heat. I also put in onions. fry for about 5 minutes then turn with a spatula and recover. You can also slice the potatoes fairly thin but they will cook faster.

I use the electric skillet with the cover on turned down lower so the potatoes get done without everything else (the little ones) browning too much. In the beginning, the temperature is turned up higher to do a quick browning on both sides and then turned downed for the final cook with the lid on. And I return in 15-20 min. and they are all done and wonderful! I do the same steps when making french fries. The french fries are cut like ranch fries. Both ways I make sure there is enough oil in the skillet without it being too much or too little. I use Russett potatoes, the baking ones, and never boil them first. Just slice and place in the hot oil. It's simple.

Thank you everyone. Maybe that has been my problem..trying to hurry things. With your help I think I will be successful next time. You always come through for me. I appreciate that so much.:)

My Mamaw always said

Fried taters will not rush
If you do, you just have mush

I forgot to say that we like Old Bay Seasoning sprinkled on the fries for a nice twang. You could do that on fried potatoes too to kick it up a notch! On the fries, I leave the skins on. Just make sure you scrub the potatoes well before using as the E. coli can lurk on those potatoes that were handled by people with unwashed hands.

I toss mine in cornmeal before I fry them, gives them an extra crunch. Otherwise....go go cast iron skillet!

I did try the homemade fries in the pancake batter before. It's quite messy but lots of people love them like that. Seems like it was called cheesy fries and had cheddar baked in them. For something different, you might try that too. They were crunchy.mmmmmmm

I like to use leftover baked potatoes for fried potatoes. I just dice and fry in an iron skillet with a little butter. Butter will create a better brown on your potatoes than just oil will. I use a little of each sometimes. Not too much butter or they marinate instead of frying.LOL

I also like to cook potatoes in the skins (boililng them) for making potato salad and then I save a few out for frying also.

Here lately I have been oven frying my potatoes. I coat the pan with Pam and then slice the potatoes. I dab a couple or three pats of butter on top and cover the pan. Cook on 350 for about 30 mins and turn the potatoes over and cook for another 10 to 15 mins. They come out like fried potatoes. My daughter coats hers in seasonin ranch dressing or anything you like for seasoning.

I found the greatest site...www.recipegoldmine.com. They have all the best recipes from restaurants + more. I found the recipe for Shakey's Pizze's Mojos, and the hash brown casserole from Cracker Barrel. My husband and I like potatoes just about any way we can get 'em!

I love the clone recipes. Cracker Barrel recipes start on pg. 8 and they have alot of them. What a great site. Thank you!!

;) Me, too. I also dice onions (if you like onions) and put them in. It gives the potatoes a great flavor.

I use red or white potatoes and leave the skins on. I add a little bit of sliced onion for flavor and also slices of green, red, and yellow bell pepper for color. I just fry them in olive oil, no pre-cooking is necessary. I salt them with garlic salt and just a tiny bit of pepper. They are always a hit with my family, friends, and neighbors. I saw them cooked this way at the Marriott hotel once on a breakfast buffet. They've never let me down. I keep the lid on the pan so that they steam as well as fry. You wouldn't need to, but they cook a little faster that way.

The trick is to start with a hot pan, then put your oil into the pan and heat it up, then when everything is hot you add the pototoes and let them cook.

Thank you again, everyone, for all the tips. I appreciate all of your help and I will be giving your recipes a try very soon. I'll let you know how it goes.

I heat the cast iron skillet to searing hot THEN add the oil, about 1/4" high, then the potatoes. Shortening fries potatoes so much better but not many like to use shortening. I don't peel the potatoes if I'm frying them. Turn the heat to med heat and let them alone until the steam from the frying gets thin. I turn up the heat to high and turn the potatoes and let the crisp. We like them crusty red. Smaller red potatoes have less starch in them then big potatoes so fry much better.

i used to fix fried potatoes often,maybe a non-stick skillet would work,i used to fix in a cast iron skillet,cut up fry in crisco kids liked catsup with theirs enjoy

like they said above but we also add diced green peppers with the onions. garlic is also good to add to mixture

My husband and I love fried potatoes,too,but in the summer time when I hate to get the kitchen hot, we do alot on our grill. I use one large piece of heavy duty foil, spray it with Pam and then top with diced onions and a couple pats of buitter.Wrap tight and throw on the grill.Let those cook, turning occasionally while we prepare the meat.When the meat is done, so is the potatoes.Serve with a fresh garden salad and we're in heaven.

I use my big non stick frying pan. Slice the potatoes, throw some butter and salt in the pan and let it go do its thing.

I made some fried potatoes the other night and they came out great due to all of your advice. Getting the pan and oil hot before adding the potatoes, and them leaving them alone to really cook/brown before turning them really did the trick. They were delicious..thanks again :thumbup: :thumbup: :thumbup:

Heres a trick for you that I thank my Mom for....if you want good fries....there are 2 rules....Russet potatoes and a LID!

Heat your oil, slice your taties...drop in and cover! Turn maybe once during cooking...you can hear the difference in the sound of the oil when they are done. They come out perfect....here..see????

Mmmm, those look yummy. I'll have to give them a try. :!: :!: :!:

Sandpat's ff look great! If you get ambitious, you'll have to try KFC's potato wedges. Here it is ~ enjoy~!!

:D

let's try this....didn't work. Just click on download in prev. post of mine and you'll see the recipe!

It's not good for you but if you want them to REALLY taste good fry them in bacon grease.

My MIL would clean up her bacon fry pan by draggin a biscuit in the grease and then eating the biscuit.....she died at age 95....good genes????

good eating!

sounds yummy, now I am hungry

I like lots of onions in mine.

Good old cast Iron skillet for me too, It is probably 60 years or older. It is the best!

I usually do leftover baked as apn fries..My hubby would never eat two BAKED potatos but when they are fried up after being baked he can devour more than half the pan...

OOOPS that should be pan fries...

THANKS...sounds so yummy.