TRADITIONAL FRIED POTATOES
5/27/20
Thinly slice potatoes about 1/8 inch thick. (Quick tip: If you have one, use a mandoline or vegetable slicer to slice the potatoes.) In a large skillet melt butter or margarine (use about 1 tablespoon for each medium potato) over medium heat. Add potato slices and cook, covered, for 8 minutes, turning occasionally. Uncover; cook for 12 to 15 minutes more or until potatoes are tender and light brown, turning occasionally. If necessary, you may need to add additional butter during cooking.
Some cooks prefer to boil their potatoes before frying them. This is also a great way to use leftover potatoes. For this method, choose a medium- or low-starch potato that will hold its shape during boiling:
Quick Add-In Ideas:
Flavor your potatoes with any of these add-ins. You can stir in the fresh veggies when you start cooking the potatoes or midway, depending on your preference. Add the sun-dried tomatoes, bacon, herbs (except rosemary; add it midway), and cheese at the end of cooking and just heat through.
Chopped sweet peppers Sliced sweet onion, such as Vidalia, or green onions Sliced mushrooms Sun-dried tomatoes (oil pack, drained) Crumbled cooked bacon Fresh chopped herbs such as chives, dill, rosemary, thyme, or sage Shredded cheese
Seasonings: Experiment with these seasonings. Add them to the melted butter before adding the potatoes. You can add more, later to taste. Regular salt, onion salt, or garlic salt
Sweet or smoked paprika
Chili powder
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