Instructions Peel and dice the potatoes into a 1/2″ dice. Add the potatoes to a pot and cover with cold water. Bring to a boil and cook for 5 minutes, then drain. Heat the oil in a large cast iron skillet over medium heat. Add the diced onion, garlic powder, and paprika, then stir. Remove the potatoes from the heat.
Before you put the potatoes in the pan, your microwave is perfect for par-cooking the potatoes , so you don’t have to over- fry the outside to a crisp just to cook the insides. This tip is simple: Pop your cut potatoes into the microwave in an uncovered bowl for 2-3 minutes while you prep your pan for frying .
You’re first asked to boil the potatoes then chop and fry them. We can hardly think of anything more annoying. Especially if you’re feeling lazy, hungover, or rushed—or all of the above. The truth is, you don’t need to pre- cook the potatoes at all.
Choose high-starch potatoes for frying Low-starch potatoes , on the other hand, have less starch and more moisture. They’re great for boiling, but they make limp, soggy fries . High-starch Russet Burbanks are especially good for frying .
The soaking , Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
Crispy on the outside and soft on the inside, these roasted potatoes are the easiest side dish ever! Preheat oven to 400 degrees F. Roast potatoes for 25 to 30 minutes OR until the potatoes appear soft when pierced with a fork.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours . (You can also stick them in the fridge and let them soak overnight.) When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Preheat the oven to 425°F. Prick the potatoes several times with a fork, then microwave on high for 5 minutes per potato (8-10 minutes for two at the same time) until softened. Brush with oil, sprinkle with salt and finish in oven for 20 minutes.
Potatoes soak up a lot of flavor, so salting the water prior to cooking is a good idea for the best taste. And you aren’t limited to plain salted water for boiling your potatoes , either.
With proper seasoning, sauteed potatoes make a delicious side dish. If you use too much oil or butter, this yummy side is barely healthier than common junk food. However, with the right modifications to sauteed potatoes , they’re a healthy addition to almost any meal.
Avoid getting specks of dirt in your spuds by thoroughly rinsing in cold water and scrubbing them first. If you throw cubed potatoes into a boiling pot of water , the outside will overcook and the inside won’t cook enough. You want everything in the pot to come to temperature at the same time.
Once you add the potatoes to the hot pan with hot oil, let them sit. They will go thru a stage of raw -> starting to cook -> cooked and starting to brown but sticking -> deliciously brown and movable from the pan . If potatoes are the only food that sticks , you probably have too much starch on the surface.
Neutral-tasting oils are great for frying: peanut, canola , vegetable , safflower , grape-seed, et cetera. These all have a smoke point well above 350°F. Some oils, like corn, coconut and sesame, have smoke points beyond 350°F, but they impart a lot of flavor into the finished product that you may or may not want.
Improperly cooked french fries are limp, greasy, or soggy and often over-browned. These problems all arise from the improper handling of starch and sugar when exposed to high heat.