The Conservative Cave
Current Events => The DUmpster => Topic started by: franksolich on March 21, 2013, 02:27:06 PM
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http://www.democraticunderground.com/115723839
Oh my.
bif (15,230 posts) Wed Mar 20, 2013, 01:08 PM
Crispy fried spuds
http://cookingwiththemark.blogspot.com
Ingredients
6 or 7 redskin potatoes
butter
olive oil
3-4 green onions,
salt and pepper to taste
Directions
Cut potatoes into quarters or eighths. Boil until firm tender, about 10 minutes. They should still be a bit firm when poked with a fork. Add plenty of butter and stir. When cool, put in a container and refrigerate over night. When ready to fry, add a little olive oil to a skillet (I prefer a non-stick pan) and add the potatoes. Over medium-high heat fry the potatoes. I usually cut them into smaller pieces with a spatula when they're cooking. Turn often. When they start turning golden brown, add the green onions. Continue cooking until nicely browned and crispy. Serve with salt and pepper.
cbayer (119,072 posts) Wed Mar 20, 2013, 01:10 PM
1. I like to do this with leftover small potatoes.
Okay, now really, I'm not in the mood for dealing with the primitives today, and so so I'm headed back to underneath the bedcovers (the roof of Nebraska's getting snowed on at the moment).
But I saw this in passing, and am really really curious.
When franksolich wants crispy fried potatoes, he just grabs a package of frozen hashbrowns out of the freezer, puts some real butter on a cast iron skillet, salts-and-peppers profusely, and that's that.
Other than onions and olive oil, how's that any different--besides the addition of onions and olive oil so as to make it the Italianate patate fritte instead of just "crispy fried potatoes"?
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Who needs a recipe to fry taters?
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Who needs a recipe to fry taters?
That's what I'm wondering too, in addition to what makes this one special, distinctive, different, from other crispy fried potatoes.
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God they make everything difficult.
My experience is that raw onion takes a lot longer to cook then what already boiled potatoes need to brown.
Idiots.
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http://www.democraticunderground.com/115723839
When franksolich wants crispy fried potatoes, he just grabs a package of frozen hashbrowns out of the freezer, puts some real butter on a cast iron skillet, salts-and-peppers profusely, and that's that.
I use frozen too, but I also make hasbrowns with raw potatoes. Peel, grate, microwave on plate for 3 minutes and brown in hot oil.
I also make the home fry types with leftover boiled or baked potatoes. Sometimes I add a little green pepper and minced onion. We call that O'Brian potatoes.