Fried Creamy Taters Recipes

Steps:

• In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
• In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Steps:

• 1. Place about 1 inch of water and butter in a large skillet and add cubed red potatoes then bring the water, butter and potatoes to a soft boil. Reduce heat and simmer for about 10 minutes or so until the cubed red potatoes are tender. Drain.
• 2. Coat pan with butter and spray with cooking spray. Add potatoes. Cook for 2-3 minutes. Add onion. Cook for 3-4 minutes more on medium heat until browned.
• 3. In a separate saucepan add flour, dressing mix, parsley, chive and a dash of salt. Mix well. Add sour cream, mix then add milk and mix well. Bring to a soft boil stirring occasionally. Cook for 1-2 minutes until thick. Pour over browned potatoes and mix until coated. Can add shredded cheese to melt over potatoes just before serving.

Steps:

• Mix the package of Original Ranch mix into the sour cream. (If this is made a day ahead, it gets even better!).
• Wash the potatoes, and cut them into halves if they are very large new potatoes.
• Boil the potatoes in salted water, until soft (about 10-15 minutes).
• When potatoes are soft, drain them in a colander.
• Put the potatoes back in the pot after draining, add the butter, the evaporated milk, salt and pepper to your taste, and stir together.
• Add in the sour cream mixture, and the chopped green onions.
• Cover and let sit for 10-15 minutes.
• Heat over a medium-low heat for about 3 minutes, stirring often, until all is hot again.
• Serve.

Steps:

• In a large skillet, pour the olive oil and heat on med-high heat.
• Wash potatoes well and cut with skin on into thin cubes or triangles.
• Add potatoes to skillet.
• Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
• Lower your heat to medium and turn potatoes until browned on each side.
• Takes about 10-15 minutes.