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.
To Cook Home Fries Boil the potatoes a few minutes until they are tender enough to poke with a fork. Heat some butter (or better yet, bacon grease!) and cook the onions until tender. Season the potatoes with seasoned salt and pepper and add to the pan. Cook until crispy and golden brown.
In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper.
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.
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.
Don’t soak cut potatoes longer than overnight. If keeping potatoes in water for more than an hour, refrigerate. However, don’t soak them any longer than overnight—after that, the potatoes start to lose their structure and flavor.
Here’s what you need to know: Shred the potatoes . A box grater works, but ideally you still know where you put the shredding disc attachment for your food processor. Rinse the potatoes . And I’m not talking about just rinsing. Dry the potatoes . Squeeze. Season the potatoes . Clarify the butter. Non -stick FTW. No touching.
Using a box shredder or food processor, shred potatoes. Melt butter in a large skillet or griddle over medium heat or 350 degrees. Place potatoes evenly over the butter and cook until a golden-brown crust forms on the bottom (5-7 minutes). Flip potatoes and cook until crust forms on the other side.
Shred the potatoes in the processor . Firmly attach the lid on top of the bowl of the food processor . After that, hold down the “pulse” button at short intervals until the potatoes look grated. This shouldn’t take long, which is one of the bonuses of using a food processor .
Soaking peeled, washed and cut fries in cold water overnight removes excess potato starch , which prevents fries from sticking together and helps achieve maximum crispness.
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.
Soaking the cut potatoes removes excess starch, rinses excess sugars, and keeps them from sticking during the frying process. Without soaking , you ‘re going to have fries, but they won’t be excellent crispy fries with perfect insides.