FRIED RED POTATOES
If you want your fried red potatoes to be a bit creamy on the inside, with a crispy, crunchy, browned outside, here's the secret & what you need to know.
Provided by Kris Bordessa
Categories Side Dish
Time 45m
Number Of Ingredients 4
Steps:
- In the Instant Pot: Put about a cup of water in the bottom of the pot. Set a wire rack inside and place red potatoes on the rack. Close and seal the lid, then cook on STEAM for 5 minutes.
- In the oven: Place red potatoes directly on the oven rack. Turn oven on to 350 and bake for 30-40 minutes. Test with a fork; remove potatoes from the oven when a fork can pierce the potatoes somewhat easily.
- Set cast iron frying pan on high heat to warm.
- Cut potatoes into 1/2 - 3/4 inch cubes.
- Pour oil into frying pan, allowing it to heat up for a minute or so.
- Slide cubed potatoes into the hot frying pan. Use caution as the oil may splatter.
- Shake frying pan back and forth so the potatoes slide in the oil. Repeat several times. Sprinkle with salt and pepper.
- Allow potatoes to cook for about 10 minutes without disturbing them, then use a spatula to flip them. Cook for another 10 minutes, or until red potatoes are fried to a crispiness you like.
Nutrition Facts : Calories 125 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 387 grams sodium, UnsaturatedFat 0 grams unsaturated fat
CRISP SAUTéED RED POTATOES RECIPE
I love new baby red potatoes. They're simple to prepare and you don't need much to make them delicious. You don't even need to bother with peeling the skin. Actually the thin skins are delicious; crisp with a sprinkling of course salt. Mmmm.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
- Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
- Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.
CRISP AND SPICY FRIED RED POTATOES
I love everything with a little spicy kick so I make these with my mexican foods as a side. (even though I use cajun spice) You can add as much or as little as you prefer, I like mine spicy! : ) These are simple easy and quick but pack an amazing taste!!
Provided by Deneece Gursky
Categories Potatoes
Number Of Ingredients 4
Steps:
- 1. Boil potatos for a few minutes but not all the way through. Just long enough to soften them a tiny bit. Then drain well, careful not to bruise (they should not be really soft) Allow to cool off completely.
- 2. In a large bowl add potatoes and seasoning to taste. I add alot of garlic and cajun spice) and gently toss potatoes till completely covered. Add more seasoning if needed to cover all potatoes.
- 3. In a large skillet heat veg oil and add potatoes. Fry until cooked through and the outsides are browned and crispy.
- 4. Add a few pats of butter to top and gently toss potatoes. Fry a few minutes more.
CRISPY FRIED POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 2 tablespoons salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel?lined plate with a slotted spoon; gently blot dry (it?s OK if some of the potatoes crumble). Let cool completely.
- Set a wire rack on a rimmed baking sheet. Melt the schmaltz in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the potatoes until browned and crisp, 4 to 6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.
- Add the parsley and sage leaves to the hot schmaltz and fry a few seconds until just crisp. Remove to a paper towel?lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.
CRISPY SPICED POTATOES
My Mom got this recipe out of a newletter PG&E in the San Francisco Bay Area sent out years ago. These are fantastic!
Provided by Kerena
Categories Potato
Time 50m
Yield 4 sides, 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes; do not peel.
- Cut each potato into half and then into 4 wedges. If potatoes are small, cut in half and then into 2 wedges.
- Place potatoes in a pan and cover with water.
- Cover pan and bring to boil; cook for 10 minutes.
- While potatoes are cooking, combine vegetable oil, paprika, onion powder, garlic powder, black pepper, salt, and cayenne pepper in a large bowl.
- When potatoes are cooked, drain and toss in the seasoning mix while still warm.
- At this point potatoes can be held up to 3 hours at room temperature before proceeding.
- Prepare baking sheet with nonstick vegetable spray.
- Arrange potatoes in a single layer.
- Bake at 400 degrees Fahrenheit for 20 minutes until golden brown.
- Serve immediately.
Nutrition Facts : Calories 214.1, Fat 10.5, SaturatedFat 1.4, Sodium 322.2, Carbohydrate 28.1, Fiber 3.3, Sugar 2.3, Protein 3.4
SPICY FRIED POTATOES
This recipe is a favorite in the house. Surprising considering the amount of spice in it. Overall if you like "Very Spicy" potatoes then you will love this. If you decide to tackle this job, make sure that you are not going to splatter, or if you do that you are wearing an apron. **The turmeric stains everything it touches. Keep that in mind. Even when serving.**
Provided by Barneys Chef in Roc
Categories Potato
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes thin about 1/4" thick.
- Melt butter or olive oil in deep dish fry pan.
- Mix all the spices together in a "disposable" container and keep to the side.
- Add the potatoes and sliced onions to the hot oil.
- Cover and let cook for about 5-7 minutes.
- Add the mixed spices with a table spoon by sprinkling over the top and mixing in real good. Try to cover as much of the potatoes as possible with the spice.
- Cook uncovered, while turning periodically until potatoes are as crispy or as done as you like them.
Nutrition Facts : Calories 350.1, Fat 13.2, SaturatedFat 7.6, Cholesterol 30.5, Sodium 124.1, Carbohydrate 54.2, Fiber 8.1, Sugar 3.5, Protein 7.1
EASY SPICY ROASTED POTATOES
Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing! I make these for breakfast every Sunday, and my family loves them!
Provided by Yolanda Miles
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
- Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.
Nutrition Facts : Calories 473.4 calories, Carbohydrate 47.6 g, Cholesterol 36.2 mg, Fat 26.1 g, Fiber 5.7 g, Protein 14.4 g, SaturatedFat 9.4 g, Sodium 1685.1 mg, Sugar 4.6 g
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