Best Fried Potatoes Without The Fry Recipes

SOFT FRIED POTATOES

Steps:

• 1. PREPARE THE ONION: Remove both ends from the onion; cut it in half, lengthwise, and remove the outer layer of each half. Place one half of the onion flat side down on your cutting board and slice crosswise to make half-moon shaped slices. Repeat for the other half of the onion. Put into a small bowl and set aside while preparing the potatoes.
• 2. PREPARE THE POTATOES: Scrub the potatoes under cool, running water and then pat dry with paper towels. You can peel them or leave the peel on. Slice each potato crosswise, making thin, round slices.
• 3. Heat the oil in a non-stick, 10" skillet over medium heat. The oil should not be smoking but you should begin to see a little rippling effect in the oil.
• 4. Gently (so as not to burn yourself with the hot oil) add the potatoes and onions to the pan. Season with the garlic salt and black pepper and stir slowly to combine everything.
• 5. Cook, uncovered, for about 5 to 7 minutes, stirring occasionally, until potatoes begin to brown lightly.
• 6. Lower the heat to medium-low, cover the pan and continue cooking the potatoes for another 15 or 20 minutes until the potatoes are tender and soft and not dark and crispy. Stir occasionally so the potatoes will cook evenly and not stick together.
• 7. You may need to add a little more oil if the potatoes soak up all of the oil while cooking. You just want to keep enough oil to barely cover the bottom of the pan while cooking.

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.

FRIED POTATOES

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add potatoes and onion to skillet; sprinkle with salt and pepper.
• Cover and cook over medium heat 10 minutes, stirring occasionally. Uncover and cook 10 minutes longer, stirring occasionally, until potatoes are brown and tender.

HOME-FRIED POTATOES

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.