I fried some potatoes tonight, and they came out pretty good. I slice them,
immediately putting them under cold water. I preheated peanut oil on a
med-med hi electric burner. I tossed in the drained potatoes, then timed
two minutes between flips.

I have trouble with some being uncooked, some sticking together, and then
some being overcooked because of being cooked repeatedly on the same side.

Are there any secrets to doing this so they all come out cooked equally? I
had a nice large skillet, non stick, and I like to flip with a hand motion.
Maybe brown them all for about ten minutes while flipping, then reduce heat?

I also put a spatter screen on them, and three times, I would add about 3 or
4 tbsp of water to make it steam good, and cook the ones that weren't coming
in contact with the cooking surface.

Help appreciated.

Steve

--
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prohibiting the free exercise thereof; or abridging the freedom of speech,
or of the press; or the right of the people peaceably to assemble, and to
petition the government for a redress of grievances.


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the right of the people to keep and bear arms, shall not be infringed.

On Nov 11, 9:25*pm, "SteveB" <toquerville@zionvistas> wrote:
> I fried some potatoes tonight, and they came out pretty good. *I slice them,
> immediately putting them under cold water. *I preheated peanut oil on a
> med-med hi electric burner. *I tossed in the drained potatoes, then timed
> two minutes between flips.
>
> I have trouble with some being uncooked, some sticking together, and then
> some being overcooked because of being cooked repeatedly on the same side..
>
> Are there any secrets to doing this so they all come out cooked equally? *I
> had a nice large skillet, non stick, and I like to flip with a hand motion.

"SteveB" wrote:
> I fried some potatoes tonight, and they came out pretty good. �I slice them,
> immediately putting them under cold water. �I preheated peanut oil on a
> med-med hi electric burner. �I tossed in the drained potatoes, then timed
> two minutes between flips.
>
> I have trouble with some being uncooked, some sticking together, and then
> some being overcooked because of being cooked repeatedly on the same side..
>
> Are there any secrets to doing this so they all come out cooked equally? �I
> had a nice large skillet, non stick, and I like to flip with a hand motion.

On Wed, 12 Nov 2008 08:21:12 -0800 (PST),

>> I have trouble with some being uncooked, some sticking together, and then
>> some being overcooked because of being cooked repeatedly on the same side.

Why don't you slice them...and give them a "head start" in the
microwave for three minutes? Been doing that for years now and the
only way I make home fries.

As for additions....onion, of course and I like to scatter two
tablespoons of diced pimentos at the end. Tastes great and added
nice color to the dish.

On 2008-11-12, SteveB <toquerville@zionvistas> wrote:
> I fried some potatoes tonight, and they came out pretty good. I slice them,
> immediately putting them under cold water.

Why? Don't do it. No point.

> I have trouble with some being uncooked, some sticking together, and then
> some being overcooked because of being cooked repeatedly on the same side.

If you are going to pan fry raw sliced potatoes, use plenty of oil and don't
leave it up to the potato slices. You gotta get in there and fuss with 'em.
Turn the ones that are cooking too long on one side, separate the slices
that are sticking together. A fork or pair of tongs or both are essential.
Why do you think no restaurant messes with raw sliced potatoes? They're a
pain in the ass, is why, but I like 'em sometimes and will cook them when
I've got the time to fuss.

> 4 tbsp of water to make it steam good....

What the Hell for!? You aren't steaming potatoes, you're frying them.
Knock off the water crap.

One last thing, fry on as high a heat as possible without the oil smoking.
If you go with too low a heat, the potato slices will dry out before the
crisp up and brown. Also, try CA Bill's suggestion and nuke a bit, first,
then let cool. With the exception of raw sliced potatoes, I always nuke my
whole potatoes before shredding/cutting for hashbrowns/homefries, etc. Works
perfect. Good luck.

nb

On 2008-11-12, notbob > wrote:

> Also, try CA Bill's......

Err.... Mr Bill

Sorry, got you mixed up with nick in another grp.

nb

"SteveB" <toquerville@zionvistas> wrote in message
...
>I fried some potatoes tonight, and they came out pretty good. I slice
>them, immediately putting them under cold water. I preheated peanut oil on
>a med-med hi electric burner. I tossed in the drained potatoes, then timed
>two minutes between flips.
>
> I have trouble with some being uncooked, some sticking together, and then
> some being overcooked because of being cooked repeatedly on the same side.
>
> Are there any secrets to doing this so they all come out cooked equally?
> I had a nice large skillet, non stick, and I like to flip with a hand
> motion. Maybe brown them all for about ten minutes while flipping, then
> reduce heat?
>
> I also put a spatter screen on them, and three times, I would add about 3
> or 4 tbsp of water to make it steam good, and cook the ones that weren't
> coming in contact with the cooking surface.
>
> Help appreciated.
>
> Steve
>


You are not too clear, what are you trying to accomplish? Round slices of
potatoes similar to thick potato chips?

If you want the potatoes to be separate, use a lot of oil in the pan and add
the dried slices one at a time. If you are looking to make a giant potato
pancake then a coarse grated potato should do the trick. In any case adding
water serves no purpose other than lowering the temperature of the potatoes
and lengthening the cooking time. Not all the potatoes need to come in
contact with the cooking surface. The heat traveling upward will cook the
upper potatoes. In addition at some point you will want to flip the
potatoes. The real trick to flipping a pan full of potatoes is: A) Use
enough oil B) let the potatoes on the bottom cook long enough to form a
crust and release from the pan. Well browned potatoes do not stick unless
there is too little oil or if the pan is not clean to begin with.



Dimitri

Omelet wrote:

> In article >, Dave
> Smith > wrote:
>
>
>> SteveB wrote:
>>
>>> I fried some potatoes tonight, and they came out pretty good. I
>>> slice them, immediately putting them under cold water. I
>>> preheated peanut oil on a med-med hi electric burner. I tossed
>>> in the drained potatoes, then timed two minutes between flips.
>>>
>>> I have trouble with some being uncooked, some sticking together,
>>> and then some being overcooked because of being cooked repeatedly
>>> on the same side.
>>>
>>> Are there any secrets to doing this so they all come out cooked
>>> equally? I had a nice large skillet, non stick, and I like to
>>> flip with a hand motion. Maybe brown them all for about ten
>>> minutes while flipping, then reduce heat?
>>>
>>> I also put a spatter screen on them, and three times, I would add
>>> about 3 or 4 tbsp of water to make it steam good, and cook the
>>> ones that weren't coming in contact with the cooking surface.
>>
>> If you use raw potatoes you have to cut them thin enough that they
>> cook through without burning, and you need lots of fat. It should
>> be hot enough that if you add water it will splatter like mad, so
>> that's a bad idea.
>>
>> I use previously boiled potatoes for frying.
>
>
> Most people I know use pre-cooked potatoes for frying, myself
> included. It just works better.


I had a friend from college staying with me for a visit. I fixed a nice
tri-tip roast, with salad and garlic roasted potatoes for supper.

Now, when I make garlic roasted potatoes, I use a butt-load of garlic.
I cube up some red potatoes, throw in a big handful of peeled garlic
cloves (I love those big jugs from Costco), a chopped onion, some olive
oil and some salt, and roast until everything is tender and golden
brown. And no fair sorting through the dish for extra garlic cloves in
your serving.

The next morning I asked her what she wanted for breakfast... Pancakes,
an omelet, blueberry muffins, bacon and eggs? She confessed sheepishly
that, since I was asking, what she really wanted was the rest of those
potatoes, fried up crunchy in some butter, with lots of pepper, and
maybe some coffee.

I accused her of being easy and provided the requested breakfast. And I
have to say, those potatoes were better the second time around.

Taters definitely fry up nicer when they've already been cooked once.

On Wed, 12 Nov 2008 17:00:45 GMT, notbob wrote:

> On 2008-11-12, SteveB <toquerville@zionvistas> wrote:

>> 4 tbsp of water to make it steam good....
>
> What the Hell for!? You aren't steaming potatoes, you're frying them.
> Knock off the water crap.
>

the water seemed inadvisable to me as well.

your pal,
blake

In article >,
Kathleen > wrote:

> Omelet wrote:
>
> > In article >, Dave
> > Smith > wrote:
> >
> >
> >> SteveB wrote:
> >>
> >>> I fried some potatoes tonight, and they came out pretty good. I
> >>> slice them, immediately putting them under cold water. I
> >>> preheated peanut oil on a med-med hi electric burner. I tossed
> >>> in the drained potatoes, then timed two minutes between flips.
> >>>
> >>> I have trouble with some being uncooked, some sticking together,
> >>> and then some being overcooked because of being cooked repeatedly
> >>> on the same side.
> >>>
> >>> Are there any secrets to doing this so they all come out cooked
> >>> equally? I had a nice large skillet, non stick, and I like to
> >>> flip with a hand motion. Maybe brown them all for about ten
> >>> minutes while flipping, then reduce heat?
> >>>
> >>> I also put a spatter screen on them, and three times, I would add
> >>> about 3 or 4 tbsp of water to make it steam good, and cook the
> >>> ones that weren't coming in contact with the cooking surface.
> >>
> >> If you use raw potatoes you have to cut them thin enough that they
> >> cook through without burning, and you need lots of fat. It should
> >> be hot enough that if you add water it will splatter like mad, so
> >> that's a bad idea.
> >>
> >> I use previously boiled potatoes for frying.
> >
> >
> > Most people I know use pre-cooked potatoes for frying, myself
> > included. It just works better.
>
>
> I had a friend from college staying with me for a visit. I fixed a nice
> tri-tip roast, with salad and garlic roasted potatoes for supper.
>
> Now, when I make garlic roasted potatoes, I use a butt-load of garlic.
> I cube up some red potatoes, throw in a big handful of peeled garlic
> cloves (I love those big jugs from Costco), a chopped onion, some olive
> oil and some salt, and roast until everything is tender and golden
> brown. And no fair sorting through the dish for extra garlic cloves in
> your serving.
>
> The next morning I asked her what she wanted for breakfast... Pancakes,
> an omelet, blueberry muffins, bacon and eggs? She confessed sheepishly
> that, since I was asking, what she really wanted was the rest of those
> potatoes, fried up crunchy in some butter, with lots of pepper, and
> maybe some coffee.
>
> I accused her of being easy and provided the requested breakfast. And I
> have to say, those potatoes were better the second time around.
>
> Taters definitely fry up nicer when they've already been cooked once.

Your friend had good taste. <g>

While what you made sounds really far more awesome, in a pinch, just
nuking spuds before frying will work.

I have made extra potatoes in pot roasts for fried breakfast spuds too!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

"blake murphy" > wrote in message
...
> On Wed, 12 Nov 2008 17:00:45 GMT, notbob wrote:
>
>> On 2008-11-12, SteveB <toquerville@zionvistas> wrote:
>
>>> 4 tbsp of water to make it steam good....
>>
>> What the Hell for!? You aren't steaming potatoes, you're frying
>> them.
>> Knock off the water crap.
>>
>
> the water seemed inadvisable to me as well.
>
> your pal,
> blake

I used to fry a pan full of potatoes at a time and always had poor
results,
Same as you, some not crispy enough, some over done,
I found that they come out the best when I use a large non stick
skillet
with a little oil in the bottom and only fry a single layer at a time,
I slice them close to an 1/8 inch thick and
add them to the hot pan and reduce heat to medium hot, turning when
crisp
Takes a little longer but they come out much better, all evenly
cooked, I don't need
to fix a lot anymore so the small batches work good for me, If you
need more,
place the cooked ones in the oven to keep hot while frying the amount
needed.
It's quicker to use baked potatoes left over from the night before,
but raw does just
as well, but takes a little longer,
CC

"CC" > wrote in message
...
>
> I used to fry a pan full of potatoes at a time and always had poor
> results,
> Same as you, some not crispy enough, some over done,

I hate all of you. I *love* potatoes done this way. When I was a kid
my mom called these home fries. I make them (or used to before my low
cholesterol diet) and never had a problem with some being undone. I like
some of them to be crispy while others are still creamy inside. I cut most
of them thin. Like others have said, just a single layer in the pan and
flip often. Drain on paper towels before salting and serving. Caramelized
onions along with are just divine.

"Cheryl" > wrote in message
...
> "CC" > wrote in message
> ...
>>
>> I used to fry a pan full of potatoes at a time and always had poor
>> results,
>> Same as you, some not crispy enough, some over done,
>
> I hate all of you. I *love* potatoes done this way. When I was a kid
> my mom called these home fries. I make them (or used to before my low
> cholesterol diet) and never had a problem with some being undone. I like
> some of them to be crispy while others are still creamy inside. I cut
> most of them thin. Like others have said, just a single layer in the pan
> and flip often. Drain on paper towels before salting and serving.
> Caramelized onions along with are just divine.
>

I love these too! I use olive oil. There's no cholesterol, just a #@#@load
of fat and starch.