MAMA'S BAKED FRENCH FRIES
Provided by Trisha Yearwood
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Coat a large, rimmed baking sheet with cooking spray.
- In a large bowl, combine the potatoes and olive oil and toss to coat. In a medium bowl, mix together the Parmesan, parsley, salt, pepper, garlic powder and cayenne until fully combined.
- Sprinkle the parsley mixture on the potatoes and gently toss to evenly coat. Transfer to the prepared baking sheet and bake the potatoes, flipping them with a spatula every 10 minutes to prevent sticking, until golden brown, about 45 minutes. Season with salt and pepper to taste. Serve hot.
COUNTRY STYLE FRIED POTATOES
These fried potatoes are the perfect companion for bacon and eggs. You may use oil instead of shortening if you wish.
Provided by sal
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 52.1 g, Fat 11.7 g, Fiber 3.7 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 399.8 mg, Sugar 4.2 g
MOM'S FRIED POTATOES
Folks around here still say that my mom made the best fried potatoes around. I have to agree and once she showed me how to make them, I never forgot, nor do I ever mess with her recipe much. And this particular recipe will give NEW CHEFS a jump start on this, often hazardous, endeavor. These potatoes are flavorful, about 1/3 of them turn out brown and crisp, and, they're never soggy. I hope you enjoy them as much as I have for 50 years.
Provided by Bone Man
Categories Breakfast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Peel, and then slice the potatoes twice the thickness of a quarter.
- In a large bowl, place the potatoes and the sliced onions in plenty of cold tap water as to cover them -- allow them to soak for an hour.
- In a large no-stick skillet (or a well-seasoned cast iron skillet), add the shortening and allow it to get hot over medium-high heat.
- Drain the potatoes/onion and pat them dry some with paper towels. Drips of water will cause the hot oil to pop out on you. Carefully add the potatoes/onions to the hot shortening, spreading them out in the skillet.
- DO NOT TURN OR STIR THE POTATOES FOR THE NEXT 10-12 MINUTES! Go ahead and add the seasonings after putting the potatoes in the skillet. Fry mostly covered for the first 10-12 minutes but just crack the lid off to the side a bit as to allow steam to escape.
- After the time has elapsed, use a spatula to peek at the bottom layer and if they are brown and crispy, go ahead and turn the potatoes ONE TIME. Finish frying UNCOVERED for about 10 more minutes.
- Transfer them to a serving plate that has a couple of paper towels on it.
- Serve with hot biscuits and/or brown soup beans. These potatoes are also great with fried eggs.
- NOTE: I make sandwiches out of leftover potatoes that have been in the fridge.
Nutrition Facts : Calories 457, Fat 20.8, SaturatedFat 6, Sodium 719.1, Carbohydrate 62.8, Fiber 8, Sugar 3.9, Protein 7.2
MAMA'S FRIED PIES
Steps:
- Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
- Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
- Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
- For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
- For prune pies, use dry, pitted prunes and add vanilla to taste.
- Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.
COUNTRY HAM AND SMASHED-POTATO HOME FRIES
Steps:
- Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside.
- Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl.
- While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately.
COUNTRY-FRIED POTATOES
Make and share this Country-Fried Potatoes recipe from Food.com.
Provided by Barb in WNY
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes or scour with a brush under running water.
- Cut in 1/4-inch slices.
- Peel and slice onion.
- In a large skillet, heat oil.
- add potatoes and onion, stir with a spatula to mix well.
- Cover and move to moderate heat.
- Cook about 10 minutes, watching to make sure potato and onion do not brown.
- Uncover, season with salt and pepper and cook 10 to 15 minutes longer, until potatoes are tender and lightly browned.
Nutrition Facts : Calories 530.7, Fat 11, SaturatedFat 0.9, Sodium 324.8, Carbohydrate 99.5, Fiber 12.6, Sugar 5.5, Protein 11.4
COUNTRY FRIED POTATOES WITH HATCH CHILES
Spice up your life and kick up your breakfast potatoes a notch by adding Hatch chiles. I used fresh-frozen charred Hatch chiles, but you can use canned if fresh are not in season.
Provided by Yoly
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 2
Number Of Ingredients 6
Steps:
- Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
- Slice potato using a mandoline.
- Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 41 g, Fat 14.2 g, Fiber 6.1 g, Protein 5.5 g, SaturatedFat 1.1 g, Sodium 131.4 mg, Sugar 5.5 g
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