Why you can't fry potatoes. Properly.

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

  1. EsquireOK

    EsquireOK Friend of Leo's

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    Are you trying to sound like Charles Mingus giving out his infamous egg nog recipe (something I still haven't been able to properly translate into a real recipe in straight English)?

    * Separate one egg for one person. Each person gets an egg.

    * Two sugars for each egg, each person.

    * One shot of rum, one shot of brandy per person.

    * Put all the yolks into one big pan, with some milk.

    * That’s where the 151 proof rum goes. Put it in gradually or it’ll burn the eggs,

    * OK. The whites are separate and the cream is separate.

    * In another pot- depending on how many people- put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.)

    * Pour it over the top of the milk and yolks.

    * One teaspoon of sugar. Brandy and rum.

    * Actually you mix it all together.

    * Yes, a lot of nutmeg. Fresh nutmeg. And stir it up.

    * You don’t need ice cream unless you’ve got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream.

    * Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I’ll put rye in it. Scotch. It depends.

    See, it depends on how drunk I get while I’m tasting it.
     
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  2. koen

    koen Friend of Leo's

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    Also important is type potato: should be a bit crumbly, like Bintje or Russet, well washed and patted dry. Then cook 4-5 min @ 145-150C. Remove and cook again 3-4 min @ 190-195C. Serve with mayonnaise. Bon appetite.
     
  3. kplamann

    kplamann Tele-Holic

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    For the German equivalent, Bratkartoffeln, it is important to have the right type of potatoes. You need those wich are indicated "firm" (and even among those there are some types which are more appropriate for Bratkartoffeln than others). Slice them rather thin, but not too thin. Rinsing is crucial to eliminate the starch.

    You then do them in a covered frying pan for about 35 minutes. You just open the lid to flip them over from time to time. 10 minutes before the end of the cooking time you put a minced onion on top of the potatoes. 5 minutes before the end of the cooking time you may mix it with the potatoes. (You may leave the lid open for the last 5 minutes.)

    That's how it's done. In Germany.
     
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  4. dougstrum

    dougstrum Tele-Afflicted

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    I used to work with a woman named Blanche.

    Definitely fry onions and potatoes together!
    Unfortunately we're in trouble down to 3 potatoes and 1 onion:(
     
  5. dblues

    dblues Tele-Holic

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    All of the above and be careful about the pan temperature and volume of potas to pan size. Your trying to remove moisture so give it somewhere to go. I do need onions and like to precook potatoes so I can eat sooner. ok,now I'm hungry.
     
  6. radiocaster

    radiocaster Poster Extraordinaire

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    Noob stuff.

    But they shouldn't be brown, that's too much. More like dark yellow is correct.
     
  7. SPUDCASTER

    SPUDCASTER Poster Extraordinaire Silver Supporter

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    Check out the name and location. I know how to fry a tater in Mom's old Griswold cast iron pan.

    I grew up on Mom's fried taters, onions and cream gravy. Slap a couple of cackleberries and a porkchop on the plate and you're eatin' good.
     
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  8. jonobolton

    jonobolton TDPRI Member

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    Tiroler Gröstl is my favourite fried potato dish; potatoes, onions, lardons, paprika, caraway, and a fried egg on top.
     
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  9. getbent

    getbent Telefied Silver Supporter

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    the green onion is the right onion for fried taters... I'm with you on shortening although... we prefer manteca (lard) the rest, the iron skillet is key too... but, yeah, you get breakfast duty fo sho!
     
  10. stxrus

    stxrus Friend of Leo's

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    I prefer Sriracha, the adult ketchup
    Garlic, onions, salt, black pepper & red pepper flakes are a requirement in my fried taters. Maybe a sprinkle or two of Old Bay
     
  11. KC

    KC Friend of Leo's

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    See you & raise you: 400 degree oven, cast-iron pan, 1/2 inch diced Yukon golds, olive oil, coarse sea salt, fresh paper, sprig of rosemary if you got one. flip a time or two. 20-30 minutes. Easy!
     
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  12. tele_pathic

    tele_pathic Friend of Leo's

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    yeah blanche then DRY DRY DRY them are the secrets to great fried potatoes
     
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  13. chris m.

    chris m. Poster Extraordinaire

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    I like using Yukon Gold or white potatoes. A cast iron pan works well for this. Oil such as canola oil works fine, imo.
     
  14. DrASATele

    DrASATele Poster Extraordinaire

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    Awesome.

    Do you soak them in cold water prior to cooking? Never mind I read your post and replied, didn't read the rest ;)
     
  15. ping-ping-clicka

    ping-ping-clicka Tele-Afflicted Ad Free Member

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    as the starting new cook I was responsible for making these famous home fries and they were famous for years before I became spud boy. there are some solid basics but if you get those really wet potatoes that just steam and fall apart it makes for a very long day. ,.... aaauuugghhh:(:confused::cry:
     
  16. maxvintage

    maxvintage Friend of Leo's

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    I cut them up then microwave them before frying. Makes them drier.
     
  17. teletimetx

    teletimetx Doctor of Teleocity

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    thanks for all the tips and so forth, but rules are rules - this thread is useless without pix. Sure, folks be going on and on and on all day about what they say they can do, but, but, but where's the proof?

    It's like you're just making us slobber all over the keyboard for nothing...
     
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  18. Gardo

    Gardo Tele-Meister

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    Well thanks a lot. After reading this I went out to the kitchen and started looking around. Sure I found a potato ,and everything else. Impulse takes over and before you know it I've done something completely different. One of those all in one breakfasts that I used to see on Campfire Cooking,
     
  19. brbadg

    brbadg Tele-Afflicted

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    Mom used to fry em like that.Sure do miss them.Thanks for posting this!
     
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  20. blowtorch

    blowtorch Telefied Ad Free Member

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    Blanche:
    [​IMG]
     
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