Fried potatoes

[baymule]

All this talk about fried potatoes made me want to have some. So I made scramble eggs, bacon, and potatoes with thyme cooked in the bacon fat for dinner tonight. They were not hash potatoes but still delicious!

Mary

 

[journey11]

I always make a few extra when I do baked potatoes. Stick 'em in the fridge to slice up for fried potatoes the next day after they've cooled. I usually just put onion, garlic powder, seasoning salt, and EVOO with a couple tbsp of butter in with mine. When I worked as a waitress at a mom and pop diner, they made theirs with thin slices of carrot as well as onion, referred to them as "homefries". They were a touch sweeter and very good too.

On hashbrowns, if you shred them up raw, you need to soak and rinse them in cold water a couple of times to get rid of the extra starches. They stick to your pan and make a burnt mess otherwise. I love them in latkes and they make a yummy crust for quiche too.

 

[seedcorn]

Extra starch is what makes them mushy, especially with Teflon. Seems if I nuke them, it changes starch. But I'm frying potatoes vs hash browns.

 

[so lucky]

I saw a piece on TV that said when you refrigerate cooked potatoes, it changes the starch to a less digestible form, and can cause gastric discomfort (to be polite). Anyone else heard of this?

 

[so lucky]

And while we're talking about fried potatoes, what is the best way to get fried sweet potatoes crispy?

 

[Smiles Jr.]

@baymule - How do you like the mandolin that you show? We have a couple old, old cabbage slicers here at the farm but no other veggie slicers. I have looked at them in the stores but have never been moved to make the purchase. Maybe I'll get my "move on" now

Mom always taught me that the secret to a good mandolin type of slicer is to have the blade razor sharp and most that I have seen do not allow the user to remove the blade for sharpening or replacement.

 

[Smiles Jr.]

Hey @baymule, after a closer look at your photo, it appears that that blade is removable. Hmmm, I need a trip to WallyWorld. But it's so dang far away.

 

[digitS']

@journey11 has described almost exactly what I do ... sans quiche.

Shredded raw, they go in a sieve for a thorough rinse.

Baked or boiled and out of the fridge, we call them "cottage fries" when sent back to be quickly fried.

Steve

 

[baymule]

And while we're talking about fried potatoes, what is the best way to get fried sweet potatoes crispy?

I dredge in duck fat, then bake on a foil lined cookie sheet. Maybe not real crispy, but with out the grease splatter.

@baymule - How do you like the mandolin that you show? We have a couple old, old cabbage slicers here at the farm but no other veggie slicers. I have looked at them in the stores but have never been moved to make the purchase. Maybe I'll get my "move on" now

Mom always taught me that the secret to a good mandolin type of slicer is to have the blade razor sharp and most that I have seen do not allow the user to remove the blade for sharpening or replacement.

The one pictured is not from walmart, just a random picture, but I have 2 of them that came from walmart and I like them both. I have used a round ceramic rod to sharpen mine, the rod came from the 2 rods set in a wood block at an angle for sharpening knives. I ADORE my mandolin slicer, perfect for slicing cukes for pickles. I slice fresh squash, thin, and vacuum seal with a food saver and freeze. No blanching, just freeze. Then let thaw completely, cut corner off bag, drain, then wring like a rag. It squeezes the water out, then roll in cornmeal and fry. Crispy and good! Wonderful "fresh" squash treat in the winter!

 

[journey11]

I've been baking sweet potato "fries" in the oven, tossed in the oven and seasoned, laid out flat on a cookie sheet. They're good, but they don't come out crispy like regular fries. I think I'll try dredging and deep-frying them next. Not exactly as healthy though.