Why you can't fry potatoes. Properly.

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

  1. skitched

    skitched Tele-Meister

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    I like to do em in the oven, the trick is to ball up the aluminum foil then “flatten” it back out on the baking sheet so all the little ridges prevent the potatoes from sticking too much. Definitely need to rinse/Blanche to remove the starch from the surface to get em nice and crispy on the outside.
     
  2. thunderbyrd

    thunderbyrd Poster Extraordinaire Silver Supporter

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    no, i'm not trying to sound like Charles Mingus, but the man was obviously a culinary genius.
     
  3. schmee

    schmee Poster Extraordinaire Silver Supporter

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    Without Garlic and Onions potatoes are... well... just potatoes... the potatoes are just there to hold the onions and garlic!
     
  4. Junkyard Dog

    Junkyard Dog Tele-Afflicted

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    I like them fried in lard personally!
     
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  5. DrPepper

    DrPepper Friend of Leo's

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    When I used to fry them, I would par-boil them first. I now "air-fry". I also make my own smokey ketchup that is sugar/sweetener free as well as low sodium...
     
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  6. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

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    I like a Vidalia onion, or, out of season, a sweet onion from Hawaii or Peru.

    Skillet seems optional, to me. Canola oil, corn oil, olive oil, a little butter, all can work IF you precook the diced potatoes enough.

    White pepper, marjoram, paprika, cracked black better, and Adobo. Minced garlic especially if you have plenty on hand.
     
  7. tery

    tery Poster Extraordinaire

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    I've never fried a potato in my life .
    It seems like it would be easier to bake them .
     
  8. kplamann

    kplamann Tele-Holic

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    I can fully understand that!

    All what the Southern guys (in Southern Germany and especially Austria and Switzerland) do to potatoes is great. The call it Gröstl, Röschti etc. and the recipes vary probably from valley to valley and the only right way to do that stuff is severely disputed. :)

    My family is from Northern Germany and we used to have that when we were on family winter holidays in Switzerland. Oh the memories...
     
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  9. Danjabellza

    Danjabellza Friend of Leo's

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    1.25” is small(ish)? Let’s see a pic of these perfectly fried potatoes so we know what we’re working with here. Lots of different ideas come to mind when “fried potatoes” are mentioned. Mine is more along the lines of potatoes O’Brien.
     
  10. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

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    Oh, it is.

    I tend to use potatoes that are clearly marked "for baking" for that. They're often more expensive.

    Then, there's a lot of smaller potatoes or the wrong variety, or not 100% fresh, and those go in the fry pan normally. I'm trying to say, some potatoes that would be kinda "meh" baked, can be salvaged when used other ways.
     
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  11. chris m.

    chris m. Poster Extraordinaire

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    Baking or roasting can produce similar results if there is some kind of oil or grease involved so that the potatoes can sizzle and caramelize. Unlike a classic Idaho baked potato, what we are going for here is a nice golden or brown caramelization that gives the potato texture, crunchiness, and enhanced flavor. This is also why we need to cut the potatoes into smaller sized pieces, to give them enough space and a small enough volume per piece for the right amount of moisture to escape as steam, etc.-- you're trying to get caramelization on the outside with them not being too dry nor too moist in the middle. Like most cooking endeavors it's all about getting the right balance-- like Goldilocks-- not too brown, not too dry, not too wet, etc.
     
  12. getbent

    getbent Telefied Silver Supporter

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    Booker T Jones never wrote a song about them omyum. Lard, boy, lard.
     
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  13. otterhound

    otterhound Poster Extraordinaire

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    New potatoes tend to not brown , even when fried in a cast iron skillet .
    What I am seeing here is a discussion on hash browns , not fried potatoes .
    Fried potatoes are sliced and then fried . This BS about cutting them into smaller pieces ventures into the hash brown realm .
    I can and do eat them both with and without skins , but some are not so accepting and insist on one or the other .
    Of course onions and other things go very well with potatoes , but this BS about slicing them and then cutting those slices into smaller pieces is near heresy when it comes to fried Potatoes .
    Let the slings and arrows fly .
     
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  14. JuneauMike

    JuneauMike Friend of Leo's

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    Seriously? She's the randy one from Golden Girls. E'rybody know dat.
     
  15. jonobolton

    jonobolton TDPRI Member

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    I need to ask; when you're all talking about slicing potatoes, what's the end result? Are you talking about what I'd called a diced potato i.e. a small cube? A sliced potato to me is what you'd use in a gratin or dauphinoise.
     
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  16. chris m.

    chris m. Poster Extraordinaire

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    I think there a lot of sizes that work. I am partial to what we call "cottage fries" around here-- rough cut chunks, peel still on, roughly 3/4" in average diameter (though they are not actually spheres).
     
  17. getbent

    getbent Telefied Silver Supporter

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    [​IMG]

    I think this one deserves top billing... the whole 'depending on the kindness of strangers' notwithstanding
     
  18. John Backlund

    John Backlund Friend of Leo's Gold Supporter

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    "garlic!...GARLIC???...BLASPHEMER!!!!"
    Screenshot_20200325-112822~3.png
     
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  19. 39martind18

    39martind18 Tele-Holic

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    Two words: Ore-Ida!:rolleyes::p:lol:
     
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  20. JuneauMike

    JuneauMike Friend of Leo's

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    Yep. I would fry potatoes or Id'a just bake them in olive oil with onions, bell peppers and fresh garlic. With lots of Old Bay sprinkled over the whole thing.
     
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