Best Dads Favourite Fried Potato Slices Recipes

CRISPY FRIED POTATOES

Steps:

• Wash and peel potatoes. Slice thin into 1/8 inch slices.
• In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
• Drain water, and pat potatoes dry.
• Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
• Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
• Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
• Drain to a paper towel. Season with salt and pepper while hot.
• If desired, serve hot with ketchup.

PERFECT FRIED POTATOES

Steps:

• Put the potatoes in a large pot of salted water over medium-high heat, bring to a boil and reduce to a simmer. Cook until just fork-tender, 8 to 10 minutes. Drain and transfer to a baking sheet. Let rest for 10 minutes; this will allow the potatoes to steam and release excess moisture.
• In a small bowl, mix the sea salt, pepper, smoked paprika, cayenne and onion powder.
• Fill a large Dutch oven with 2 inches of oil and heat over medium heat to 375 degrees F. Carefully add half the potatoes and fry until golden brown and crisp, 4 to 5 minutes. Right before removing the potatoes, add a sprig of rosemary and half the sliced garlic to the oil and cook for 15 seconds. With a fine-mesh strainer, remove the batch to a medium bowl. Toss with half of the seasoning mix, then transfer to a paper towel-line baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic and seasoning mix.

DAD'S FAVOURITE FRIED POTATO SLICES

Steps:

• Wash, peel and slice a medium-sized potato into thin concentric circles.
• Make sure you slice the potato thin and not thick.
• Pour 2 1/2 cups of water in a bowl.
• Add salt to taste (2-3 tsps) and mix well.
• Add the potato slices to this salted water.
• Mix well.
• Keep aside for 10 minutes.
• In a medium sized bowl, make a thick batter with your besan flour, red chilli powder, baking soda, salt and 1 cup of water.
• Now drain out the water from the potato slices.
• Dip the slices of potato in the gramflour batter.
• Allow the slices to be coated with the batter on both sides.
• Heat oil in a frying pan while you are doing this.
• Once the oil is hot, and the slices are ready, drop them gently into the oil.
• I ALWAYS make it a point to lower the flame/heat when adding the slices of potato to the hot oil.
• I dont want ANY MORE spillovers or kitchen fires!
• Let the slices fry in the oil.
• Once the slices are golden brown on one side, turn over and allow them to fry the same way till they are golden brown on the other side.
• Remove from the pan once fried and drain the excess oil on a clean paper kitchen towel.
• Transfer to a serving plate.
• Serve immediately (HOT) with Tomato ketchup and white/potato bread.
• You can also serve this with green chutney.
• Enjoy!
• NOTE: The secret of making this very well is to slice the potato thin and not thick.
• If you slice the potato thick, then, the potato will not cook and remain raw even once fried!

CRISPY FRIED POTATO SLICES

Steps:

• Peel the potatoes and cut in half.
• Add them to cold salted water and bring to the boil
• Cook for 10-15 minutes until the potatoes are fork tender and not falling apart. Drain and let cool slightly.
• When cool enough to handle, cut the potatoes into slices and sprinke liberally with salt and pepper.
• Heat the oil in a frying pan on a medium-high heat. Once hot add in a few potato slices at a time. Cook for 2-3 minutes on each side until golden brown and crispy.
• Remove from the oil and place on kitchen paper to drain. Repeat with the rest of the potato slices.
• Sprinkle with salt and garnish with fresh herbs to serve.

DAD'S FAVORITE CHEESY POTATOES IN FOIL

Steps:

• Slice potatoes thinly onto a big piece of heavy aluminum foil and sprinkle with salt and pepper.
• Crumble bacon over potatoes. Add onion and cheese cubes.
• Slice butter over all and mix mixture gently on the foil.
• Bring edges of foil up, leaving room for steam expansion. Seal with a double fold.
• Place package on grill and cook about 1 hour, turning several times. Be careful not to burn.

GRANNY'S FRIED POTATO SLICES

Steps:

• You have to wash the potatoes before using them and then either peel them or leave skin on, then slice them across width ways into slices.
• Mix the salt, baking, flour together in a mixing bowl, gradually add the water to it until it is the consistency of batter.
• Preheat enough cooking oil in the either deepest frying pan you have or deep fryer to properly cook the potato slices.
• Dip the potato slices into the batter you have made until coated on both sides and then place in the hot cooking oil and fry until golden brown and cooked. Then serve them.
• You can use whatever you like on them, for example, salt and vinegar, salad dressing, gravy, etc. Number of servings or amount depends on the size of family you have or how much you can eat at one time.

DAD'S FRIED POTATOES

Steps:

• Preheat nonstick skillet over Med-High heat. Drain potatoes, pat dry as much as you can without breaking up potato slices.
• Add oil to skillet. Add dried spices, salt, and pepper. Saute garlic and onions in oil for 30 seconds or so, and then add potatoes.
• Fry potatoes, flipping occasionally for 15-20 minutes or until browned and crispy on edges.