Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Fried potatoes.

Pan fried spuds, favorite ways?

Seasoned with salt,pepper and garlic powder along with caramelized onions
extra crispy on the outside and tender inside

Thanks for this carb filled moment

A little diced up bell pepper in there don't hurt none either.

I make em for deer camp..bacon,onions fresh ground pepper and top each serving with two sunny side up fried eggs.

Men, pealed, diced, sliced, red, russets?

Reds or Yukon gold skins on are my pref and definitely sliced.

Don't forget to put some shredded pepper jack, or cheddar on it just after you turn the heat off.

This -

Y'all are trying to get too fancy with a food that is good just plain. Cut up potato's in bacon grease with salt and pepper. A little milk gravy at serving is good. Another option is same potato's, with pinto beans and cornbread. A sweet onion and/or pickled cayenne pepper. miles

Regular Idaho potatoes. Cut them lengthwise in quarters, then slice those.
Parboil, then into the skillet with olive oil. Cook until crispy. Near the end, I add salt, black pepper, and hot Hungarian Paprika.
Onions don't hurt anything either.

Sliced like half dollars, then pan fry in bacon grease add onion, garlic, and Lawry's seasoning salt to taste. Crisp on the outside, soft in the center.

Cover em with some roasted chicken drip gravy.....Ahhhh

Ooops, sorry, I don't qualify....

Miss Lynn though always a lady you have an honorary man card
please proceed

Big ugly Kennebek potatoes sliced thin on the mandoline with Kosher salt and onion powder as well as sweet onions added to the pan.

I'll amend that Lynn, "Ladies, and germs"?

my heathen' way of dealing with taters is to microwave the hell out of them the night before.

then slice, with skin on (because of the fiber), and fry in peanut oil, or whatever ya got.

if i'm gonna do all that, i'll add sliced vidalia's nearly every time.

and if i've gone that far, i'll finish it with a layer of sharp cheddar on top. fry some eggs and bacon and your done. no bisquits cause that's too much carbos for the meal.

if the wimmen folks want to eat with us they can, but no complaining about ketchup over the top of the taters.

Ahhhhhhhhhhh, that is so sweet

Thank you *HUGS*

LOL.....Saw that but walked away!

There is a newer potato out named "Rooster" and I tell you for not being a potato guy those things are great! Think it's of Irish descent.....Anyway I've been picking em up at Sams.

We did a different take on fried taters last Saturday,

Sliced some reds, fried some bacon, made some aluminum foil boxes, oiled the foil added the raw potatoes, bacon some "minced" onion, sprinkled some onion soup powder and topped with cheese. Sealed them up and cooked @ 350 for about 45 minutes.

It was a nice change.

Yup---growing up and still to this day I can walk into my Mothers kitchen and supper will consist of fried potatoes, pinto beans, corn bread and wilted lettuce using hot bacon grease and vinegar. No complaints!!

If we were lucky we would get a baked apple or canned bartlett pear with a dollop of mayo and maraschino cherry op top. If not, it was corn bread and milk for dessert...