German Potatoes Recipes

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:

• Peel potatoes and cut into 1/2-inch cubes.
• Rinse with cold water.
• Drain.
• Pat potatoes dry with kitchen towels.
• Pour oil into heavy deep skillet to depth of 3/4-inch.
• Heat over medium-high heat until thermometer registers 375ºF.
• Working in batches, add potatoes to skillet; cook until light golden, about 15 minutes.
• Using slotted spoon, transfer potatoes to paper towels; cool.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
• Add onions and paprika and saute until onions are golden, about 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature).
• Preheat oven to 400ºF.
• Melt remaining 1 tablespoon butter in skillet with sauteed onions over medium-high heat.
• Add potatoes and saute until golden brown, about 3 minutes.
• Season mixture to taste with salt and pepper.
• Spread mixture on heavy large baking sheet.
• Bake until potatoes are cooked through and crisp, about 15 minutes.

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:

• 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.

Steps:

• Heat oil in iron skillet. When hot, add potatoes, turning until light brown. Add onion and cook 5 minutes longer. Season with salt and pepper. Pour in water or broth and cover with lid. Reduce heat, stirring occasionally. Cook until tender.