Basic Fried Potatoes Recipe by SherryRandall: The Leftover Chronicles
Basic Fried Potatoes Cooking Instructions 20-30 minutes 1 I highly suggest using cast iron if you can. If not, go with nonstick and make sure your pan has plenty of room for stirring. I use enameled cast iron or regular cast iron. 2 In a large cast iron pan on medium/high heat, add oil and let it heat up first. I put one piece of potato in the oil. When it starts frying it’s ready. Add cut potatoes and spread them out. Season but don’t mess with them. Allow them to fry until they release from the bottom of the skillet. Use a good metal spatula. Scrape under them and flip instead of trying to stir them. 3 As they fry and you work them, they’ll stop sticking as they brown. Let them get as crispy and brown as you them to be. 1 I highly suggest using cast iron if you can. If not, go with nonstick and make sure your pan has plenty of room for stirring. I use enameled cast iron or regular cast iron. 1 I highly suggest using cast iron if you can. If not, go with nonstick and make sure your pan has plenty of room for stirring. I use enameled cast iron or regular cast iron. 2 In a large cast iron pan on medium/high heat, add oil and let it heat up first. I put one piece of potato in the oil. When it starts frying it’s ready. Add cut potatoes and spread them out. Season but don’t mess with them. Allow them to fry until they release from the bottom of the skillet. Use a good metal spatula. Scrape under them and flip instead of trying to stir them. 2 In a large cast iron pan on medium/high heat, add oil and let it heat up first. I put one piece of potato in the oil. When it starts frying it’s ready. Add cut potatoes and spread them out. Season but don’t mess with them. Allow them to fry until they release from the bottom of the skillet. Use a good metal spatula. Scrape under them and flip instead of trying to stir them. 3 As they fry and you work them, they’ll stop sticking as they brown. Let them get as crispy and brown as you them to be. 3 As they fry and you work them, they’ll stop sticking as they brown. Let them get as crispy and brown as you them to be. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Zucchini Salad with Pecorino, Basil and Almonds Chicken Bacon Ranch Penne Pasta Thai-Inspired Garlic Shrimp 🍤 My best-ever Tortilla omelet Pepperjack Pork Empanada Zucchini Salad with Pecorino, Basil and Almonds Chicken Bacon Ranch Penne Pasta Thai-Inspired Garlic Shrimp 🍤 My best-ever Tortilla omelet Pepperjack Pork Empanada Rainy Day Special Healthy Veggie Soup Potato & Cheese Grilled Sandwich Immunity booster Jamun candy stick Korean Jelly Strawberry Milk Rice fritters Rava toast My best-ever Tortilla omelet Drumstick Urad Dal Vada Curry Vendakkai Rice Bateta Vada Rainy Day Special Healthy Veggie Soup Potato & Cheese Grilled Sandwich Immunity booster Jamun candy stick Korean Jelly Strawberry Milk Rice fritters Rava toast My best-ever Tortilla omelet Drumstick Urad Dal Vada Curry Vendakkai Rice Bateta Vada