Frying potatoes
- Thread starter booger
- Start date
I'm not sure what you want for the end result, but we fry ours in a cast iron fry pan using real butter (I know, I know.....heart attack time) but they are really good that way. I cook them covered on low until they are mostly cooked. Then uncover, turn up the heat a bit and crisp them up.
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Aleph Null
Membership Revoked
What kind of potatoes are you using and what's your technique?
First, realize that there are different types of potatoes. They generally break down into two categories.
Starchy potatoes are generally better for frying, mashing and baking; the best known in this category is the russett.
Waxy potatoes are better for soups, boiling whole, potato salad, and roasting. Most of the red-skin potatoes are in this group.
There are also "general purpose" potatoes, like the common whites, that are okay at everything and not particularly great at anything.
If you want potatoes crisp you have to get them hot. It sounds like you are cooking them on too low a heat.
-A0-
First, realize that there are different types of potatoes. They generally break down into two categories.
Starchy potatoes are generally better for frying, mashing and baking; the best known in this category is the russett.
Waxy potatoes are better for soups, boiling whole, potato salad, and roasting. Most of the red-skin potatoes are in this group.
There are also "general purpose" potatoes, like the common whites, that are okay at everything and not particularly great at anything.
If you want potatoes crisp you have to get them hot. It sounds like you are cooking them on too low a heat.
-A0-
We''ve tried everything! Butter, margarine, shortening, oil, etc. Teflon pans, cast iron, copper-bottomed deals, etc. We do usually use Russets since that's what's available most. We've done it on low heat. We've done it on high heat. Covered, uncovered, and varying combinatios of both. I've tried. He's tried. Still crap. For years! 
Aleph Null
Membership Revoked
Try this....
Take russets, slice thin (use a mandolin). In a non-stick heat some neutral oil pretty hot but not to smoking. Add the potatoes in a thin layer, fry until golden brown, remove. As you get better you can try adding more at a time and then just stirring them up as the ones on the bottom get browned (though they get broken that way.)
Don't use butter, just more liquid to evaporate, and definitely do not cover the pan.
The key is to keep the pan hot and be patient. Try that...
-A0-
Take russets, slice thin (use a mandolin). In a non-stick heat some neutral oil pretty hot but not to smoking. Add the potatoes in a thin layer, fry until golden brown, remove. As you get better you can try adding more at a time and then just stirring them up as the ones on the bottom get browned (though they get broken that way.)
Don't use butter, just more liquid to evaporate, and definitely do not cover the pan.
The key is to keep the pan hot and be patient. Try that...
-A0-
Aleph Null
Membership Revoked
Another option is to try pan frying. Get a roasting pan, slice the taters and toss with liberally with oil and add a bit of seasoned salt. Put them in a 425-450 oven and watch them closely. A lot of people find that easier, though the results are sometimes not quite as "crispy".
-A0-
-A0-
SageTheRage
Membership Revoked
You might be using too much oil; another secret is to flip the taters frequently while frying and to add enough salt as you go. That will help along the crispy aspect vs. the soupy effect. A great deal of oil is great in a deep fryer as there is enough room for the food to float, tumble, go round 'n round (like clothes in a dryer) but in a flat pan, this effect is lost unless you keep flipping the taters as they cook. High heat is definitely a plus but only add as much oil as needed but not such as to flood the pan and hence drown the potatoes.
Good Luck!
BTW: You've now given me a real hankering to have some fried potatoes for supper tonight. YUM!!!!!! Gonna go get some bacon out of the freezer to add flavor to the dish.
Good Luck!
BTW: You've now given me a real hankering to have some fried potatoes for supper tonight. YUM!!!!!! Gonna go get some bacon out of the freezer to add flavor to the dish.
Aleph Null
Membership Revoked
A0, patience?? What is that? Can I buy it at WalMart?
You're a mother already aren't you? You should sell some to me!
-A0-
The night before you make hash browns, scrub some good Idaho potatoes (not red ones) and put them in a large saucepan to boil. Gently boil them in plain water until you can stick a fork into them about a half an inch. When you can do this, remove the pan from the heat, and pour the water off. Then put the lid back on, and replace the pot back onto the stove and turn the burner off. Leave them overnight, they will slightly cook through to the center.
Next morning, peel the taters, and they will be easy to peel. Heat up your frying pan grease with bason fat or butter. (Butter tastes thebest). Make sure the pan isn't too hot. You want the potatoes to slowly cook the rest of the way through, and the heat to dry out the hash browns. We leave them cook for a while on each side to get the nice golden color and kind of stick together. Flip carefully, trying to keep large chunks intact. They look prettier this way.
We do ours on a griddle, it's way easier to flip big chunks this way.
Don't think you can simply grate raw potatoes into a butterred pan and end up with hash browns. It ain't gonna happen. You'll just get mush. The potatoes have to be partially cooked before you grate and cook the rest of the way.
Next morning, peel the taters, and they will be easy to peel. Heat up your frying pan grease with bason fat or butter. (Butter tastes thebest). Make sure the pan isn't too hot. You want the potatoes to slowly cook the rest of the way through, and the heat to dry out the hash browns. We leave them cook for a while on each side to get the nice golden color and kind of stick together. Flip carefully, trying to keep large chunks intact. They look prettier this way.
We do ours on a griddle, it's way easier to flip big chunks this way.
Don't think you can simply grate raw potatoes into a butterred pan and end up with hash browns. It ain't gonna happen. You'll just get mush. The potatoes have to be partially cooked before you grate and cook the rest of the way.
Yeah, we've tried raw, par-cooked, and thoroughly cooked. Baked, microwaved, boiled. Told ya we've tried everything. Well, except that strange patience stuff A0 mentioned.
I'm very much not a conspiracy-theory type of gal but, when it comes to relatives and potatoes, I can think of no other rational explanation... Come to think of it, some of the relatives rather resemble spuds.
I'm very much not a conspiracy-theory type of gal but, when it comes to relatives and potatoes, I can think of no other rational explanation... Come to think of it, some of the relatives rather resemble spuds.
Booger, I always got taters like you get them until I stopped turning them so often. I just leave them sit till they are golden then turn them till they are golden....... well, you get the idea. Turning them too often makes mush of them. To review:
1- cast iron skillet
2- bacon fat or butter
3- medium hi heat
4- let them sit till golden then turn once
5- salt and pepper to taste
6- serve
Hope this helps
Mushroom
1- cast iron skillet
2- bacon fat or butter
3- medium hi heat
4- let them sit till golden then turn once
5- salt and pepper to taste
6- serve
Hope this helps
Mushroom
delta lady
Inactive
What Mushroom said.
You have to LEAVE THEM ALONE !!!!! Decades ago I worked for a restaurant chain like Denny's. So I know.
Sometimes we would take left over baked potatos and cut into chunks. Throw in some diced onion and bell pepper. Salt and pepper and a LOT of paprika. throw oil into the mix (not too much, just enough to coat).
Cast iron pan pre-heated is a must.
You can, however take your spatula and lift them up to look at the progress.
You have to LEAVE THEM ALONE !!!!! Decades ago I worked for a restaurant chain like Denny's. So I know.
Sometimes we would take left over baked potatos and cut into chunks. Throw in some diced onion and bell pepper. Salt and pepper and a LOT of paprika. throw oil into the mix (not too much, just enough to coat).
Cast iron pan pre-heated is a must.
You can, however take your spatula and lift them up to look at the progress.
Aleph Null
Membership Revoked
All comes down to patience. 
-A0-
-A0-
SageTheRage
Membership Revoked
Maybe I slice my potatoes differently than you guys and/or use a different heat setting because I found that I must flip mine frequently or else they turn out lousy. Either that or it's because I use a great deal of salt & leave the skins on that would account for the difference in the non-soupy mess that results from not leaving them alone as directed in the 2 previous posts.
tropicalfish
Veteran Member
Try slicing your potatoes into a colander and rinsing them good with cold water before frying. Use a non-stick pan, a small amount of oil, and medium heat. I've never had trouble doing it this way.
The other day I sliced some potatoes thin and put them in some hot coconut oil (expeller expressed) and turned out the best potato chips I have ever had in my life! I think the oil you use has the utmost importance! I am sure the coconut oil will fry some great fries! Have you tried it?
Freeholdfarm
Inactive
Good advice here -- precook potatoes, don't keep turning, etc. The only thing I want to add is that the fishy smell comes from using a vegetable oil. Butter or bacon grease is best. And butter does NOT cause heart attacks. Potatoes and white bread and sugar do!
Kathleen
Kathleen
delta lady
Inactive
fishy smell from vegtable oil?
I don't think I have ever run into that.
I don't think I have ever run into that.
SageTheRage
Membership Revoked
Yeah, I know what you mean about that "fishy" smell from the oil. It is odd I know, but it does happen.
Anyway, I came back here to report that I made fried potatoes tonight and once again, even though I turn mine (against all the advice here not to do so), they turned out great.
I put the potatoes (skins left on) to cook (after cleaning & cutting into chunks) at 4:37 PM, uncovered in a med. heat pan with enough oil to just barely cover half the potatoes. I added lots of salt & pepper, bacon, onions, red & green bell peppers as well.
At 4:47 PM (10 minutes after putting all ingreds. in pan) I carefully turned the mixture and added more salt. After another 10 mins. (now 4:57 PM), I gently turned again & again added salt. Repeated at 5:07 PM and at 5:17 PM, I turned the heat off and covered the pan with a lid. I did not add salt at the last flipping.
I let the potatoes sit another 10 mins. without stirring but with the lid on and then served them up at 5:27 PM - they were still plenty hot and perfectly browned on the outside and moist on the inside. The bacon wasn't cooked to death and hard and brittle but by the same token, the veggies weren't soupy either.
Granted, the potatoes weren't crunchy (but that's not how I wanted them anyway). They were like chunky french fries..crispy-ish on the outside but soft on the inside.
Do you think its because I leave the skins on that I can flip mine every 10 mins. and they don't turn out to be a soupy mess? Just wondering if that and all the salt I add keeps them firmer?
Anyway, I came back here to report that I made fried potatoes tonight and once again, even though I turn mine (against all the advice here not to do so), they turned out great.
I put the potatoes (skins left on) to cook (after cleaning & cutting into chunks) at 4:37 PM, uncovered in a med. heat pan with enough oil to just barely cover half the potatoes. I added lots of salt & pepper, bacon, onions, red & green bell peppers as well.
At 4:47 PM (10 minutes after putting all ingreds. in pan) I carefully turned the mixture and added more salt. After another 10 mins. (now 4:57 PM), I gently turned again & again added salt. Repeated at 5:07 PM and at 5:17 PM, I turned the heat off and covered the pan with a lid. I did not add salt at the last flipping.
I let the potatoes sit another 10 mins. without stirring but with the lid on and then served them up at 5:27 PM - they were still plenty hot and perfectly browned on the outside and moist on the inside. The bacon wasn't cooked to death and hard and brittle but by the same token, the veggies weren't soupy either.
Granted, the potatoes weren't crunchy (but that's not how I wanted them anyway). They were like chunky french fries..crispy-ish on the outside but soft on the inside.
Do you think its because I leave the skins on that I can flip mine every 10 mins. and they don't turn out to be a soupy mess? Just wondering if that and all the salt I add keeps them firmer?
Aleph Null
Membership Revoked
Well booger.. have you tried to make them again?
-A0-
-A0-
Aleph Null
Membership Revoked
Excuses, excuses... start frying!
-A0-
-A0-
Aleph Null
Membership Revoked
I fry in canola oil all the time and never get a "fishy smell". I don't know what you people are doing.
-A0-
-A0-
Yes, I too got that fishy smell when cooking with some veg oils. Then I switched to REAL butter. Ahhh, much better. I don't use margarine, ever. I often substitute Ghee. You could leave a jar of that out on the counter for a year with no trouble, remembering to put the lid on after use. India, the middle east, etc., use it exclusively. It's cows milk butter. Ideal for hot (or cold) countries with no refrig. I sometimes make my own, starting with real butter. Easy to do. Lots of "how to make it" info on the web.
As far as the medical professions "ban" on using real butter, for your health, that attitude is rapidly turning around, across the country (soon to come to a doctor near you). Our MD's at the hospital I practice at are starting to recommend it over all else. Atkins really set a fire under them.
DocVan
Oh, wait, I just noticed that all of the posters here at Granny's Kitchen, that I can identify, are women. As a guy who also loves to cook, have I accidently "gone where no man has gone before?" I'll quietly sneak away if I have.
As far as the medical professions "ban" on using real butter, for your health, that attitude is rapidly turning around, across the country (soon to come to a doctor near you). Our MD's at the hospital I practice at are starting to recommend it over all else. Atkins really set a fire under them.
DocVan
Oh, wait, I just noticed that all of the posters here at Granny's Kitchen, that I can identify, are women. As a guy who also loves to cook, have I accidently "gone where no man has gone before?" I'll quietly sneak away if I have.
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delta lady
Inactive
Doc; would that be clarified butter?
SageTheRage
Membership Revoked
Uhmmm, "Mr. Tricky Pants" (Aleph Null) might take issue with your gender assessment
And nope, no sneaking away either...most of the world's best chefs are men, or so they say, right? ...soooooo Welcome to Granny's Kitchen, Doc!
Aleph Null
Membership Revoked
Yes, ghee is clarified butter. Widely used in Indian cooking. (I don't like clarified butter, I use real butter in my Indian cooking. Made a super biryani last night. )
Mr. Tricky Pants is a "term of affection" given me by a TB member a while ago.
And yes, DocVan, I'm male too. So that's two of us.
-A0-
)Mr. Tricky Pants is a "term of affection" given me by a TB member a while ago.
And yes, DocVan, I'm male too. So that's two of us.
-A0-
Here's how I pan fry potatoes. We like crusty potatoes with a soft middle. I put a little oil or shortening in well seasoned cast iron or a good non stick skillet (both work fine), I put about 1/16 inch deep of oil. I then lay thin round sliced potatoes in the skillet layering two layers. Then I turn on the heat and fry until the bottom of the potatoes will hold together and very crusty. I flip them over and fry but not as crispy as the bottom. Sometimes I sprinkle corn meal on the potatoes while frying to give them some crunch. The main thing is to let the water fry out of the potatoes and then they will fry up crispy. I do the same thing when frying squash or okra. This method works with frozen potatoes or vegetables too. No splattering.
ShepInTheValley
Deceased
Oh man, I just reread all these posts and now my stomach's growling to beat the band!
I just had a thought Booger. I'll bet your cooking a BIG load of potatoes for your family, aren't you? I'd think that too would make a difference if you're trying to cook it all at once in a pan. I'm no expert but, maybe you should fry up a load at a time, then put what's done in a pie tin or cake pan, and place in a warm oven while cooking the next batch, etc.
And just for fun I'll tell you the easiest way I've found is to start with precooked potatoes (baked potatoes from the oven or microwave). I'll cook them ahead and let them cool, then slice them up along with onions, and fry in oil... using a lot of garlic salt and salt & pepper. I love bell peppers but DH doesn't, so I can't add them to what he'll be eating too. If I use a lid, it doesn't fully cover the skillet (offset) so the steam won't cause my potatoes to get mushy... and toward the end, I won't use a lid at all because I like them a little crunchy.
I'm amazed you'd run out of potatoes Booger! That's a MAJOR staple in our diet. I always have a backup bag or two or Russets. When I open or am close to opening up my last 10 lb bag of potatoes, I make a mental note to buy another next time I'm in town. They're cheap when you consider what a great addition they are to each meal.
I just had a thought Booger. I'll bet your cooking a BIG load of potatoes for your family, aren't you? I'd think that too would make a difference if you're trying to cook it all at once in a pan. I'm no expert but, maybe you should fry up a load at a time, then put what's done in a pie tin or cake pan, and place in a warm oven while cooking the next batch, etc.
And just for fun I'll tell you the easiest way I've found is to start with precooked potatoes (baked potatoes from the oven or microwave). I'll cook them ahead and let them cool, then slice them up along with onions, and fry in oil... using a lot of garlic salt and salt & pepper. I love bell peppers but DH doesn't, so I can't add them to what he'll be eating too. If I use a lid, it doesn't fully cover the skillet (offset) so the steam won't cause my potatoes to get mushy... and toward the end, I won't use a lid at all because I like them a little crunchy.
I'm amazed you'd run out of potatoes Booger! That's a MAJOR staple in our diet. I always have a backup bag or two or Russets. When I open or am close to opening up my last 10 lb bag of potatoes, I make a mental note to buy another next time I'm in town. They're cheap when you consider what a great addition they are to each meal.
Sorry, I just screwed up my nerve enough to repost.
Sorry guys! Boy is my face red! It IS kind of hard to tell who is whom, just by looking at a pseudo-name, and on the other threads I have really not paid much attention to gender, only their opinion. I will try to live this down, but it may take a while.
DocVan
Sorry guys! Boy is my face red! It IS kind of hard to tell who is whom, just by looking at a pseudo-name, and on the other threads I have really not paid much attention to gender, only their opinion. I will try to live this down, but it may take a while.
DocVan
Shep, I betcha that is part of the problem sometimes. I'm not the most patient person in the world (unless we're talking about revenge and, then, I can wait YEARS for the perfect moment ) and so sometimes try to cram too much in.
Bought more taters over the weekend so will give it a try soon. Gotta have DH fire up the grill to bake them first. (He's the grill king. )
Doc, you look good in red!
) and so sometimes try to cram too much in.Bought more taters over the weekend so will give it a try soon. Gotta have DH fire up the grill to bake them first. (He's the grill king.
)Doc, you look good in red!
monkeyface
Inactive
Try soaking the cut potatoes in water for a little while, my daughter does them overnight, I have no patience, as you said, Walmart, has to special order it, so I soak them for about an hour. I didn't think it would make a difference, but it does for us. My spuds aren't mushy any more.
Walrus Whisperer
Hope in chains...
As taught to me by an old Missouri Hills woman(my foster granny): Peel potatoes, rinse off BEFORE slicing. Slice into a bowl. Have a big cast iron frying pan ready with hot bacon grease at a good temp(a slice sizzles the second it hits the grease), put approximately 1 Tblspn flour into the hot grease and mix up into the grease with your spatula. Your potatoes WILL NOT stick with the flour in the grease. I salt a lot because potatoes seem to soak it up and then pepper also. turn when brown. It seems to me that turning too much makes them mushy so I try to keep it to a minimum.
Leftovers? warm and stir them up in a fry pan with some chopped onions or what have you and scramble and season however many eggs it will take for what you want and pour them into the leftover fried potatoes and stir till done. My favorite breakfast and one that will stick to your ribs. I go about half and half on the eggs and potato amounts.
OFF TOPIC:
one other thing she taught me was to give my wet clothes a good snap before hanging them on the clothesline-it will make towels, diapers and most things dry far softer than if you didnt snap them. It also gets a lot of wrinkles out. There is no hope for t-shirts-they will snap out of shape and will still dry hard as concrete.....
Leftovers? warm and stir them up in a fry pan with some chopped onions or what have you and scramble and season however many eggs it will take for what you want and pour them into the leftover fried potatoes and stir till done. My favorite breakfast and one that will stick to your ribs. I go about half and half on the eggs and potato amounts.
OFF TOPIC:
one other thing she taught me was to give my wet clothes a good snap before hanging them on the clothesline-it will make towels, diapers and most things dry far softer than if you didnt snap them. It also gets a lot of wrinkles out. There is no hope for t-shirts-they will snap out of shape and will still dry hard as concrete.....
LeafyForest
Veteran Member
Have tried to fry potatoes several ways - once we tried frying them in olive oil we won't eat them any other way. Sometimes, if I am in a hurry I stick the potato in the microwave for 2 minutes before cutting into pieces, and then fry them and they turn out crispy and very tasty. (But I do turn them several times). You don't need alot of olive oil either, and it heats very fast. The only olive oil we use is the 'cold pressed' as it has more flavor and no additives compared to the others.
Try it, you'll like it!!!
Try it, you'll like it!!!