Germanhomefriedpotatoes Recipes

Steps:

• Cook potatoes in their jackets, until done.
• Cool slightly and peel.
• Cut into thin slices while still warm.
• In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
• Heat oil and add potato slices, garlic, and onion.
• Season with salt and pepper.
• Saute until golden brown.
• Sprinkle liberally with chopped chives or parsley.

Steps:

• In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick.
• In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Steps:

• Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
• Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.
• Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Steps:

• Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tablespoon of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occasionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

Steps:

• Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
• Cut potatoes into 1/2-inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Sauté until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute. Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.

Steps:

• Cut up 6 slices of good thick smoked bacon. Put in pan till halfway cooked. Add 2 cups diced or thinly sliced potatoes. Cook until nicely browned. Season to taste.
• If you do not want the bacon with the potatoes, simply remove them after they are cooked and then add the potatoes to the bacon grease.
• Note: Boil potatoes in water till fork tender. You may keep the skins on or simply peel after they are cool enough to handle.
• Boiled potatoes and raw potatoes have a different taste when they are fried. I love them both, and it's your own personal preference what you choose.

Steps:

• Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes.
• Drain.
• Refrigerate potatoes overnight.
• Cut potatoes into 1/2-inch cubes (do not peel).
• Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
• Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
• Add half of potatoes to each skillet; sprinkle with coarse salt.
• Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
• Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute.
• Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
• Pour half of vinaigrette over potatoes in each skillet and toss to coat.
• Remove from heat.
• Season to taste with salt and pepper.
• Transfer all potatoes to large bowl.
• Sprinkle with chives.

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.
• Slice the potatoes into 1/8 inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips with kitchen shears to get my one-inch pieces.
• Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep.
• Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
• Cook on Medium high heat, stirring and watching so that potatoes don't burn -- because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
• You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
• "My mom used to make these. Got the recipe when we lived in German.

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good either way.
• Slice the potatoes into 1/8-inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
• Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
• Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
• You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
• Good with steaks and a salad.
• Estimated on servings time to make.