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

What do they say about something else?
"It's all good, some just better than others".

My mother talked about the early days of their marriage.
"We ate potatoes, and eggs. When we got tiered of that, we had eggs, and potatoes".

russets, 1/4" slices, equal amount of onions also sliced 1/4" thick.
start them out covered in the largest cast iron skillet you have with some bacon grease and butter, once their semi cooked thru- pull off the lid and raise the heat. try to leave them be till they brown on the bottom. Turn them over once and let the top brown, season with salt pepper (we use a cajun seasoning called ragin blaze).

Use the biggest skillet you have.

Chopped russets into 1/2" squares, thrown in the microwave for a bit to soften, tossed in a pan with butter, fried 'til brown and crisp, dump onto dish, salt and pepper. Growing up my Mother would often make them for movie night. No popcorn in our house.

i fry some slab bacon to crispiness, pull it out and fry thinly sliced tators for a bit in the grease and then add onion and the crumbled bacon back in and finish it off with a few cracked eggs.

left over baked potatoes make great home fries or fried potatoes.

Campfire fried potatoes with onions wrapped in tinfoil are the best!!

I love them, but in order to cook more than a toothful, a person needs a frying pan at least six feet in diameter and a stove big enough to heat it.

with onions,shot of oldbay and a splash of malt vinegar. for fast fried taters i use diced can potatoes sometimes. they are great for breakfast.

Not fried but good:

Preheat oven to 400�

1.5 - 2 lbs of potatoes, cubed with skin on.
2 tablespoons of olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese

optional:
some garlic powder
some onion powder
italian seasoning flakes or
tyme, rosemary, basil etc....

Use whatever you like and adjust seasonings to suit your own taste and the amount of potatoes used. No hard fast rules here. The important thing is the parmesan and maybe increase salt and pepper for 2 pounds or more.

Mix all ingredients in a large bowl, dump in taters and stir around getting them all well coated.

Spoon 'em into a shallow baking pan, one layer and bake until golden brown and tender, about 45 mins - 1 hour.

About 10-15 minutes before pulling them out, I usually sprinkle more parmesan cheese on top.

Them's some fine taters!!

And when used in making soup, such as potato, bacon and leek soup, they lend a full bodied flavour that stands up to to the smokiness of the bacon and the heady sweet bite of leeks.

Garlic Fry's from Gordon Biersch Brewery! Best fry's you'll ever eat hands down!!! http://www.gordonbiersch.com/brewery/garlicfries.html

Crisp fry's covered in garlic, EVOO, coarse Kosher salt, black pepper, Parsley to perfection!

http://youtu.be/qt5GcbFnK_U

french fries are NOT fried taters

What are they then, fried sardines?

French fries and hash browns are great fried potatoes...just about any other variation is good too.

French fries are deep fried taters strips,hash browns are shredded taters, home fries are cubed up taters
Fried potatoes are sliced thin and fried

To me home fries and fried taters are the same.

French fries almost aren't taters!

Home fries



Fried Potatoes

Big cast iron skillet. Sliced raw potatoes, onion or not. Nice and brown piled on a plate covered with homemade ketchup or chili sauce, add ham slice and iced tea. Damn I feel bad for the rich people at supper tonight.

Thanks for the clarification Dan. looks damn good both ways!

all french fries are is a waste of good taters.

They all end up the same!.....LOL