Why you can't fry potatoes. Properly.

Discussion in 'Bad Dog Cafe' started by thunderbyrd, Mar 25, 2020.

  1. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    the other day, I made a ghastly mistake. I let my wife find out that I know how to fry potatoes. not only do I know how to fry potatoes, but I know how to fry them very well. she was amazed that I got them to all turn brown.

    no longer will I be able to plead ignorance. i'll have to fry my own damn potatoes from now on.

    but the good side is, I can fry potatoes better than she ever could. also, cornbread.

    to correctly fry potatoes, first, slice them thin. not Goodfellas garlic thin, you don't want them to dissolve, but thin. thinnish. then cut them small: there should not be any potato slice bigger than about 1 and a quarter inch square in the frying pan. not as small as hash browns, but small. smallish.

    now you've got 'em all sliced up right, we come to one of the most delicate issues. Shortening. do not fry your potatoes in vegetable oil. pure rookie move. do not fry your potatoes in bacon grease, unless there's an emergency.

    ok, thunderbyrd, shortening. how much shortening? LESS THAN YOU WERE GOING TO USE. look at how much you thought you needed. cut that by about a third. use that much. or less. here is the masterstroke, I am doing the world a great favor. the secret to proper fried potatoes: all the grease that's needed is enough for each piece of potato to touch the grease and get just a tiny bit greasy. they don't need to soak in it. the next factor is: keep moving them. let 'em set there 14 seconds or so, then flip 'em around. then flip 'em around again. this gets the grease on all of it.

    let it set there awhile. then flip it all over. let it set there awhile. look for the white pieces. flip them over. look for more white pieces. flip them over. stir the beans. flip the cornbread. look for more white potato pieces. flip them over.

    somewhere along in there, decide you flipped enough. and viola, you have proper fried potatoes. they will almost all be a delicious brown color.
     
  2. smoothrecluse

    smoothrecluse Tele-Meister Silver Supporter

    Age:
    36
    Posts:
    158
    Joined:
    Jan 2, 2020
    Location:
    Panther City, TX
    Not all heroes wear capes.
     
  3. Shuster

    Shuster Poster Extraordinaire

    Posts:
    5,788
    Joined:
    Oct 31, 2018
    Location:
    Bulverde Tx.
    I pass up all that, and let Bill Millers fry my taters and grab a pint of beans to mix with those lonely taters== What a Meal:)
    But, I'd be happy to sample your tasty spuds too:)
     
  4. stratoman1

    stratoman1 Friend of Leo's

    Posts:
    2,307
    Joined:
    Nov 12, 2016
    Location:
    Virginia Beach, Va
    I like to rinse mine pretty well after cutting them before they hit they hit the pan. Seems to keep them from clumping up. Maybe knocks some of the starch off or something
     
  5. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    come by any day, I will cook you The Real Meal. you'll gain 7 pounds.
     
    brookdalebill likes this.
  6. JohnnyJumpUp

    JohnnyJumpUp TDPRI Member

    Posts:
    13
    Joined:
    Aug 13, 2019
    Location:
    California
    Where is the garlic n onions?
     
    brookdalebill and thunderbyrd like this.
  7. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    yep, they will tend to clump up some - that's why you flip them a lot, you can bust up the clumps as you go along.

    most people, like my mom, want to put a cover on the frying pan and just let them fry. no! you pay attention and keep moving them around.
     
    boris bubbanov likes this.
  8. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    I see you are from California.
     
    JuneauMike and skitched like this.
  9. stratoman1

    stratoman1 Friend of Leo's

    Posts:
    2,307
    Joined:
    Nov 12, 2016
    Location:
    Virginia Beach, Va


    I'll cover them for a few minutes, turn and stir, cover, stir, eat
     
  10. 2blue2

    2blue2 Friend of Leo's

    Posts:
    2,849
    Joined:
    Jul 20, 2013
    Location:
    Island of Oahu
    Dang now I'm hungry

    2fnmot.jpg
     
  11. JeffBro

    JeffBro TDPRI Member

    Age:
    19
    Posts:
    39
    Joined:
    Dec 12, 2019
    Location:
    San Francisco
    I'm from California too... are you blanching your potatoes before frying them?
     
    skitched and Unionjack515 like this.
  12. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    absolutely not.
     
    Steve Holt likes this.
  13. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    what does "blanche" mean?
     
    Steve Holt likes this.
  14. JohnnyJumpUp

    JohnnyJumpUp TDPRI Member

    Posts:
    13
    Joined:
    Aug 13, 2019
    Location:
    California
    Hahaha, good one. Yup, natural born in so cal and growd up in the redwoods at the NW corner. Not exactly your typical Calif geezer but, I do likes my garlic n onions w/ pepper and salt. n taters too!
    Oh yeah, don't forget the tabasco.
     
  15. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

    Age:
    61
    Posts:
    6,589
    Joined:
    Dec 21, 2004
    Location:
    central ky
    alright, next time i'll sneak in an onion...
     
  16. Unionjack515

    Unionjack515 Tele-Afflicted

    Posts:
    1,024
    Joined:
    Jan 24, 2016
    Location:
    Batavia, IL
    Plenty of keys to good fried potatoes in this thread...rinsing...blanching...drying should be mentioned too. Moisture is the enemy to browning. Blanching is probably not necessary depending on how thin “thin” is. More important for French fries...keeps them fluffy on the inside and crispy on the outside. Rinsing takes the starch off and helps the browning...should soak and soak again until the water is as clear as possible.
     
    skitched and 2blue2 like this.
  17. Tonetele

    Tonetele Poster Extraordinaire

    Posts:
    7,008
    Joined:
    Jun 2, 2009
    Location:
    South Australia
    @thunderbyrd you are right. I've been cooking potatoes fried in slices like onion rimgs, with them actually on a grill plate since 19 ( i'm 63), a bit of garlic and sliced capsicums and any steak , chicken , whatever, et voila a meal on one plate. Use olive oil not vegetable oil, stops the ingredients burning.Potatoes should be left with skin on , crunchy around the rim and soft inside.
     
    thunderbyrd likes this.
  18. braveheart

    braveheart Tele-Holic

    Posts:
    830
    Joined:
    Apr 15, 2018
    Location:
    here,there and everywhere
    aaaahm...no...too much work... I have McCain
     
  19. Dacious

    Dacious Poster Extraordinaire

    Posts:
    7,805
    Joined:
    Mar 16, 2003
    Location:
    Godzone
    I peel and microwave 2-3 3 minutes then chip when cool. Fry Inna tablespoon of low salt butter and a tad of olive oil - keep frypan temp low and turn often. Rock salt - jobs good.
     
    skitched and dblues like this.
IMPORTANT: Treat everyone here with respect, no matter how difficult!
No sex, drug, political, religion or hate discussion permitted here.


  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.