Home fries/ Pan fried potatoes??

[LovesToRead]

Hi, could you please share your secret for making home fries or pan fried potatoes.

These are potatoes made in a skillet - they come out really brown and sort of crunchy on th outside. How do you get that crunchy layer to stay attached to the cooked potato when turning in the pan? I always seem to have the outsides peel off when I turn the potatoes while cooking.

Thanks for your help!!

 

[JustOneWay]

Hi, could you please share your secret for making home fries or pan fried potatoes.

These are potatoes made in a skillet - they come out really brown and sort of crunchy on th outside. How do you get that crunchy layer to stay attached to the cooked potato when turning in the pan? I always seem to have the outsides peel off when I turn the potatoes while cooking.

Thanks for your help!!

The secret is to have your pan/skillet hot. If you throw a few drops of water in the pan, and it jumps around, sizzles then evaporates, the pan is hot enough. If the water immediately evaporates, it is too hot.

pour some oil in, swirl around then throw in the home fries. Be sure to not let the oil start to smoke because you can start a fire. Butter would not be recommended because the butter solids burn and impart a bad flavor.

Second most important step - dont play with the potatoes....let them brown before turning. Use a stiff spatula and use the edge to scrape under the potatoes, this will keep the crunchy covering together.

Third - potatoes for home fries are usually cooked before sliced and fried (for instance, using the left over baked potatoes from the night before).
Make sure the potatoes are not wet, the water will make the home fry steam without browning, then they usually fall apart.

A cast iron skillet works best, then perhaps an electric skillet. Teflon is my least favorite choice. The temps required for good home fries is not good for teflon coatings.

Hot pan
give the potato time to brown
get under the potato with a stiff spatula
use dry potatoes

dont forget the salt & pepper (or Lawrys seasoning salt)

 

[Sixy]

I now regularly make my own chips (or fries for you Americans!) at home and haven't bought frozen ones for months. If interested, this is how I make them......

Peel potatoes and cut into chip/fries.
Put into bowl of water and soak for about 5 mins.
Remove chips from bowl and put on layers of kitchen paper/towels to dry out for around 20 mins. (Chips must be almost dry before frying).
Heat deep-fat fryer to 170 oC.
Fry chips for 5 mins until they start to brown.
Remove from fryer and turn up temperature to 190 oC.
Fry chips for 2-3 mins until golden brown.
Remove from fryer and drain on kitchen paper/towel.
Salt chips and eat!

 

[LovesToRead]

Thank you both so much for your suggestions.

I can see some definite changes I need to make. I really look forward to trying the potatoes again.

 

[bumblebee62331]

Hi, could you please share your secret for making home fries or pan fried potatoes.

These are potatoes made in a skillet - they come out really brown and sort of crunchy on th outside. How do you get that crunchy layer to stay attached to the cooked potato when turning in the pan? I always seem to have the outsides peel off when I turn the potatoes while cooking.

Thanks for your help!!

Ok you're probably not after this, but I make oven-baked potato chips! (or fries, to you Americans )

You do the normal chopping up of potatoes (not too thick or they won't cook properly) and brush a little canola oil over them. Then you put them on a wire rack (not a tray) and put it in the oven on about 180 degrees celcius for a fan-forced.

Basically cook them until they brown. They are so yum and taste like the fried things (almost) but are really really very much healthier!!

 

[Linnis]

I fill my 8 quart soup pot with 1/2 gallon of oil(about 1.5-2inches of oil) and heat on medium heat. While it's heating I cut peeled raw potatoes into same sized cubes. In small bunches I lower the potatos into the hot oil using a stainless steel slotted spoon. I let them cook for a minute, then I stir gentally so they will float to the surface and cook until they just turn golden.

By the time they get taken out and salted, they are perfectly crunchy yet soft and french fry like in the middle.

 

[LovesToRead]

Hi again and thanks for all the answers.


I am looking for potatoes that aren't deep fried. So, I appreciate the recipes that will make potatoes like french fries, but I'm looking for something different.

They are made in a frying pan and browned. Around here they are served as a breakfast side dish, such as with eggs and sausages or something like that. These are not what you would eat with a hamburger.

I appreciate all the recipes very much and I thank you all again!

 

[bumblebee62331]

Hi again and thanks for all the answers.


I am looking for potatoes that aren't deep fried. So, I appreciate the recipes that will make potatoes like french fries, but I'm looking for something different.

They are made in a frying pan and browned. Around here they are served as a breakfast side dish, such as with eggs and sausages or something like that. These are not what you would eat with a hamburger.

I appreciate all the recipes very much and I thank you all again!

Ohhh like at a BBQ?

What I do is peel the potatoes, then cut them very very finely. If they are too thick, they don't cook properly in the morning and you get not-quite-done potatoes, which is icky. Then you get a pan and put a tiny bit of butter or oil in it. Put the potatoes in. It doesn't take long to cook, only a few minutes on one side, then turn them over. Be careful they don't stick.

You can try for a seasoning like putting some garlic mashed in butter over them before cooking, or dipping them in flour and breadcrumbs, but I like it plain the best.

Is this what you were looking for?

 

[LovesToRead]

Ohhh like at a BBQ?

What I do is peel the potatoes, then cut them very very finely. If they are too thick, they don't cook properly in the morning and you get not-quite-done potatoes, which is icky. Then you get a pan and put a tiny bit of butter or oil in it. Put the potatoes in. It doesn't take long to cook, only a few minutes on one side, then turn them over. Be careful they don't stick.

You can try for a seasoning like putting some garlic mashed in butter over them before cooking, or dipping them in flour and breadcrumbs, but I like it plain the best.

Is this what you were looking for?

These sound really good too. Thanks!

The ones that sound like what I'm looking for are the ones posted earlier by Justoneway.

 

[Babymine]

I usually bake my potatoes for about 5 - 7 minutes in the microwave, then I let them cool for a while, I peel them and cube them. Put oil in the pan, and make sure it is hot, just like someone else said, and I put them in letting them brown on each side before turning 3-5 minutes. I then add onions, red and green pepers, salt and black pepper. Yum!

*sometimes, I mash the potatoes down and still brown on both sides.

 

[LovesToRead]

I usually bake my potatoes for about 5 - 7 minutes in the microwave, then I let them cool for a while, I peel them and cube them. Put oil in the pan, and make sure it is hot, just like someone else said, and I put them in letting them brown on each side before turning 3-5 minutes. I then add onions, red and green pepers, salt and black pepper. Yum!

*sometimes, I mash the potatoes down and still brown on both sides.

That's very good advice and I'll try that. My husband and maybe my son would love the addition of the peppers, but I don't care for those. But I can make 2 batches, or take some out first and then add the peppers.

Good idea, thanks!

 

[Maeyken]

I think we call them "hash browns" around here

 

[JustOneWay]

I refer to the diced potatoes with peppers and onions as Potatoes O'Brien.

Home fries are fried potato slices

Hash browns are shredded (and fried) potatoes

 

[bumblebee62331]

Do you mean this?

[font=arial, helvetica][size=-1]This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs.

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If you do, it's not what I was talking about when I gave my suggestions!
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[LovesToRead]

Do you mean this?

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[font=arial, helvetica][size=-1]This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs.



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If you do, it's not what I was talking about when I gave my suggestions!


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Yes, those potatoes look like what I'm talking about. I've never had them with peppers though. Usually it's just the potatoes, and maybe a litte onion!

I appreciate all the recipes that have been posted. I think they are all helpful, even if they are different than what I'm looking for. I still llike reading about other recipes too.

I was also looking for the cooking technique part.

Thanks for any and all suggestons!

 

[Linnis]

I take cans of sliced white potatos(they are cooked) and fry in a little butter until crisp on both sides *but* nine times out of ten, they fall apart.

 

[LovesToRead]

I wonder if the big issue on the last suggestion was the moisture.

I'm going to make sure to dry them.