Moms Fried Potatoes Recipes

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

Steps:

• 1. Melt the butter with the oil in a large skillet over medium-high heat. Add the potatoes and spread evenly in the pan. Cook undisturbed until the potatoes are golden brown on one side, about 5 minutes.
• 2. Carefully turn the potatoes to ensure even browning and add the onion to the skillet. Continue cooking, turning the potato and onion mixture every few minutes, until the potatoes are well browned and the onion is softened and carmelizing, 10 to 15 minutes longer.
• 3. Season with salt and pepper to taste and serve immediately.

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.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
• Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
• (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Steps:

• Boil the potatoes.
• Drain the potatoes, saving 1/2 cup of the water.
• Add the stick of butter.
• Whip with beaters, adding the canned milk until creamy.
• If you need more liquid, add some potato water.
• Salt and pepper to taste.

Steps:

• 1. Heat oil in large cast iron skillet. Mix potatoes, onion, garlic, green & red bell peppers & parsley if using in a large bowl. Rinse under cold water.
• 2. Carefully add mixture to hot oil. Season with salt and pepper. Lower heat , and stir to make sure it is not sticking first, then cover with lid. Cook for at least 15 to 20 minutes, stirring occassionally to prevent sticking or burning on bottom.
• 3. If it begins to stick add about 1/4 cup of water and stir. Cover & continue to cook until potatoes are done. When fully cooked sprinkle shredded cheese over top. Cover with lid and allow cheese to melt. Serve while still hot.
• 4. Please Note: You can garnish the top with chopped parsley, chopped chive, and even add eggs while they are in the skillet, cover with the lid and allow them to cook before serving. If you really like cheese, you can add more if desired. Yes the recipe is in my cookbook.