I know I said I would post this Crispy Fried Potato recipe ‘tomorrow’ on my last post (I edited it to say in a few days, aren’t I sneaky?) but I have been busy!
You see, my photoshop trial runs out in 4 days. I have only had it 30 days but I feel like it has made a HUGE difference in my pictures. And I only know how to use maybe 5% of the whole program, if that. (Photoshop is too $$$$, and I have no $)
So I have been cooking, taking pictures, and editing as much as possible this past week! I want to have nice pretty things for you to read and salivate over. (Aren’t I a caring blogger?)
Crispy Fried Potatoes
- 10 small Red New Potatoes
- 2 TBS Butter
- 1 Garlic Clove crushed and chopped
- 1/4 cup Vegetable Oil
- 2 TBS Fresh Rosemary chopped
- 1 tsp Red Pepper Flakes
- 1 TBS Salt
- 1 tsp Fresh Black Pepper
- 1 TBS Seasoned Salt
- Boil potatoes in salted water until cooked all the way through.
- Drain potatoes and let cool. Cut in half (long ways if you can).
- Heat butter and garlic in a saute pan on high heat. When sizzling add the vegetable oil and let it heat until very hot. (to test that it is ready to fry dip one potato in the oil, it should sizzle, if not leave it in the oil until it does then you know it is ready)
- Add the potatoes to the oil (cut side down) and fry for 5 minutes. Using tongs flip over the potatoes. Add the salt, pepper, red pepper flakes and rosemary. Continue to fry for 2 – 3 minutes.
- Remove the potatoes from the pan and drain on paper towels in a bowl. Toss the potatoes in seasoned salt.
Other ways to make Crispy Fried Potatoes
To make the best fried potatoes, use peanut oil, which has a high smoke point. For best results, wash potatoes and drain thoroughly. Then, place in ice water and allow to soak for 5 minutes. If you’re using thin-skinned potatoes, skip this step and just add a few pieces at a time. Heat oil in a skillet until it’s almost smoking. Then, add the potatoes.
For the crispiest fried potatoes, add a small amount of butter or oil to the potatoes. You can add chopped onion or red or green bell pepper when you’re adding the onions. When preparing the recipe, keep in mind that you can make extra crispy fried potatoes if you want. And if you want to make them ahead of time, you can also freeze them. They’ll keep for several days in the refrigerator and can be reheated in the microwave or skillet.
To get the crispiest crispy fried potatoes, cook the potatoes first. You can cook potatoes of any size in salted water. Then, boil them until they’re tender. Be sure to cook them until they’re almost done. When you’re ready to fry, place them in a hot pan. They’ll be more crunchy and tender than ever! And, as long as they’re not greasy, they’ll keep their crispiness.
Tips and Tricks
When making Crispy Fried Potatoes, try adding some vegetables to the recipe. You can use chopped red or green bell pepper, or you can even add vegetables such as zucchini. Then, let the fried potatoes cool and store in an airtight container. You can reheat them in the skillet, oven or microwave. Or, you can store them in the freezer for up to 3 months. If you don’t eat them all in one day, you can freeze them for up to 3 months.
While it is important to use the best quality potatoes for crisp fried potatoes, you can also add other vegetables. While onion is a great flavor enhancer, it isn’t necessary, but you can sprinkle them with some creole seasoning. These flavors will go well with your favorite foods. When you’re making Crispy Fried Potatoes, make sure they’re cooked to perfection. You’ll be amazed by the delicious, crunchy, and savory crispy potatoes you’ll eat!
While you’re making Crispy Fried Potatoes, it’s important to remember that they are not the same as other types of potatoes. The consistency and taste will vary from one potato to another. When they’re cooked, they’ll be fluffy and crispy. Ensure that they don’t overcook. When cooking, they should be slightly golden and crisp. When they’re done, remove them from the skillet and drain them on paper towels. They can be served immediately or stored in the refrigerator.
For crispy fried potatoes, the water and oil should never mix. The potatoes should fall apart to form large chunks and crisp bits. You’ll have to keep this in mind when you cook them. When the potatoes are done, they will be soft and chewy. If you want to make them more tender, add some butter. However, don’t cook them in oil because they will make the potatoes soggy. You can also use vegetable oil if your potato recipe calls for it.
If you want to enjoy crispy fried potatoes at home, try adding a little bacon or onion to the mix. Bacon will add a savory note to the potatoes and will enhance their crispy texture. Aside from bacon, you can also use any vegetable oil to fry the potatoes. Moreover, you can even season them with ground thyme or ground garlic to make them more delicious. You’ll have a tasty side dish in no time.