Why you can't fry potatoes. Properly.

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

  1. otterhound

    otterhound Poster Extraordinaire

    Posts:
    7,947
    Joined:
    Dec 14, 2008
    Location:
    Manheim Pa.
    Very simple . A sliced potato is sliced directly from a whole potato and nothing more . Diced is NOT sliced to me . It is diced . I realize that can be a bit confusing , but that is how I see it .
    Sliced potatoes are often made into chips where I live . In fact , Bickels Potato Chip factory was directly across the street for years until Hanover Foods moved the production to elsewhere . Pringles is not a potato chip . Can't say for sure what they are , but it ain't a chip . Possibly vitamin enriched pieces of cardboard might cover it . Potato Chip slices are considerably thinner than regular sliced potatoes for frying .
     
  2. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

    Posts:
    51,814
    Joined:
    Feb 24, 2007
    Location:
    New Orleans, LA + in the
    [​IMG]

    This is why I am saying, Kentucky is a Northern State.
     
    tery likes this.
  3. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

    Posts:
    51,814
    Joined:
    Feb 24, 2007
    Location:
    New Orleans, LA + in the
    [​IMG]When I think of SE Pennsylvania.

    With the puppy dog in the car, never did do the tour.
     
  4. telleutelleme

    telleutelleme Doctor of Teleocity Silver Supporter

    Posts:
    18,721
    Joined:
    Jan 15, 2010
    Location:
    Houston
    You can make so many great things with potatoes. It's like all the other vegetables don't even try.
     
  5. bsman

    bsman Tele-Afflicted

    Posts:
    1,943
    Joined:
    Jun 8, 2003
    Location:
    Santa Clara
    To the OP: Go on a low-carb diet. Potatoes will be verboten, and you never have to make them again!
     
  6. chris m.

    chris m. Poster Extraordinaire

    Posts:
    7,360
    Joined:
    Mar 25, 2003
    Location:
    Santa Barbara, California
    Potatoes, like many other starches, are a neutral-tasting material that become the substrate for an infinite variety of flavors and additions. Grease mixed with salt eaten straight up doesn't taste that great, but slather it all over a potato and it tastes wonderful.
     
  7. tery

    tery Poster Extraordinaire

    Posts:
    9,458
    Joined:
    Sep 21, 2012
    Location:
    Tennessee
    Its true it is .
     
    boris bubbanov likes this.
  8. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

    Posts:
    51,814
    Joined:
    Feb 24, 2007
    Location:
    New Orleans, LA + in the
    Yup.

    Potatoes are like the Tilapia of the vegetable world.


    +

    I know this is heresy, but we eat a boatload of rice. I think it complements so many things in a more interesting way. Imagine Creamy White Beans or Limas, with rice. Now imagine them with potatoes. Rice wins.
     
    gwjensen likes this.
  9. otterhound

    otterhound Poster Extraordinaire

    Posts:
    7,947
    Joined:
    Dec 14, 2008
    Location:
    Manheim Pa.
    There were so many here at one time . Some still are . I laugh when I hear Mr Salty being mentioned as a real pretzel simply because of where I am located . UTZ , betcha can't eat just one .
     
    boris bubbanov likes this.
  10. jonobolton

    jonobolton TDPRI Member

    Age:
    33
    Posts:
    33
    Joined:
    Jul 5, 2019
    Location:
    Glasgow
    So you're all talking about sliced potatoes like you'd have in a gratin then?
     
  11. 2HBStrat

    2HBStrat Tele-Meister

    Posts:
    493
    Joined:
    Oct 21, 2019
    Location:
    Four Rivers Area of Middle America
    You seem to be saying that potatoes don't have a taste of their own...
     
    trev333 likes this.
  12. boris bubbanov

    boris bubbanov Tele Axpert Ad Free Member

    Posts:
    51,814
    Joined:
    Feb 24, 2007
    Location:
    New Orleans, LA + in the
    Well.

    Potatoes can taste great, taste quite different, cooked many different ways.

    They have lots to contribute. They're part of the ensemble.
     
  13. Kingpin

    Kingpin Friend of Leo's

    Posts:
    2,466
    Joined:
    Mar 16, 2003
    Location:
    Here
    Are you guys using Free-Range potatoes?
     
    2HBStrat likes this.
  14. otterhound

    otterhound Poster Extraordinaire

    Posts:
    7,947
    Joined:
    Dec 14, 2008
    Location:
    Manheim Pa.
    Call them what you will . Sliced is sliced . If you do anything more , they aren't sliced anymore . Resliced , diced .... any way you cut them after they were sliced , they are no longer sliced in my world . I have never made gratin or au gratin , but I have fried sliced potatoes more than once .
     
  15. otterhound

    otterhound Poster Extraordinaire

    Posts:
    7,947
    Joined:
    Dec 14, 2008
    Location:
    Manheim Pa.
    Mine are caught live .
     
  16. Hey_you

    Hey_you Tele-Meister

    Posts:
    201
    Joined:
    Oct 9, 2019
    Location:
    Colorado USA
    Rinse the starch off the cut spud.Items to be fried need to be dry for best results.Fresh is best. Proper oil temp is esential.(This is where I fail). Don't over cook.Season to taste after.Man the ketchup!
     
  17. tomkatf

    tomkatf Tele-Afflicted

    Posts:
    1,086
    Joined:
    Aug 21, 2004
    Location:
    San Diego
    Nothing like rösti mit rouladen und rotkohl
    Und a schön pils am Frankfurt...

    A46FA4D5-CB4D-4F6D-BB1C-A48B78D446FC.jpeg
     
    gwjensen and Bergy like this.
  18. Colo Springs E

    Colo Springs E Doctor of Teleocity Ad Free Member

    Posts:
    15,243
    Joined:
    Mar 4, 2003
    Location:
    Colorado Springs
    Shortening? Hard pass.
     
  19. trev333

    trev333 Telefied Ad Free Member

    Posts:
    23,387
    Joined:
    Dec 3, 2009
    Location:
    Coolum Beach,Australia
    My fried spuds,,, proper? improper? you be the judge...:D

    maybe they're just igproper or arranged in an unproper way?....

    DSCN2768.JPG
     
  20. Bergy

    Bergy Tele-Holic

    Age:
    36
    Posts:
    677
    Joined:
    Dec 12, 2018
    Location:
    Denver
    We messed up a bunch of hashbrowns around the house until we started par cooking the taters. Since then they've been awesome. I've been pretty hit-or-miss with frying slices in a skillet...potatoes can take a ton of heat, especially if a few slices get a little thicker than expected. We've defaulted to doing all our baked potatoes in the microwave (I know, seems blasphemous). I've cooked in 6-7 restaurants and am always surprised at how simple a baked potato is and yet how often they get messed up by over/under cooking them. Some restaurants add anti-browning agents into their fresh cut potatoes to keep them from turning brown before frying them. The stuff I used was generic looking white powder that you mixed in, odorless and tasteless... still not sure wtf it was though, lol. On the other hand, I get royally bummed out when I go to a restaurant that is touting their fresh hand-cut fries, only to be handed a brown soggy flaccid mess of starch.
     
    boris bubbanov likes 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.