| T O P I C R E V I E W |
| natesgirl |
Posted - Apr 18 2011 : 7:03:05 PM
I'm horrible at fryin taters. I have no idea what I'm doin wrong. They always come out mushy and all messed up. I slice them carefully so they are the same thickness, use a large amount of oil, and put them on about 4 1/2 on an electric range that is set from 1-10 for choices.
Any ideas why mine don't crisp or hold together? They are more like mashed potatoes when I'm done with them.
Help!
Farmgirl Sister #1438
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| violetrose |
Posted - Apr 30 2011 : 5:14:16 PM
Ya'll are making me hungry for some fried taters! Yummy!
Farmgirl Sister # 1738
God loves each one of us as if there were only one of us!
St. Augustine |
| Roxy7 |
Posted - Apr 30 2011 : 10:56:53 AM
I really want soe fried potatoes. They are my comfort food.
I often microwave my potatoes for a few minutes after slicing and before frying. They brown up nicely and are not mushy. |
| smiley |
Posted - Apr 30 2011 : 07:19:46 AM
My husbands grandma taught me to dice an onion up into the potaoes also. Good flavor. I also prefer the iron skillet. |
| LeighErica |
Posted - Apr 30 2011 : 06:27:08 AM
Woohoo Angela!!! That is great....so glad you didn't give up and kept on trying. There is nothing more delicious and filling than a plate of fried potatoes. When I was pregnant with my first child...I actually craved fried potatoes and for Christmas my Mom and Dad gave me a 50lb bag of potatoes....right under the tree with a huge bow!!! And I ate every single one of them...not all fried, some were mashed, baked, roasted...etc...but you can tell I love potatoes. So happy for you...hugs, Erica
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| natesgirl |
Posted - Apr 29 2011 : 6:35:14 PM
Ok Ladies. I think I've got this thing wipped! I have made fried taters 5 times since startin this question and haven't had a single tater left in the pan!
They are crispy and look like slices instead of mush!
Thank you all so very much! You've saved my taters! LOL!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
| Pasthyme |
Posted - Apr 26 2011 : 07:37:35 AM
I make quick "oven fries". Bake potato in the microwave. Cut into wedges. Spray with butter flavored spray oil, sprinkle on butter buds, and/or some herbs or seasoning, put in a hot toaster oven--broil or high bake. Check to make sure it doesn't burn. Yummy & low calorie.
I like fried potatoes, too. Just don't want the calories. I like to make them (and everything) in a cast iron skillet.
Can't wait till the Yukon Gold potatoes in my garden are ready. Yum!
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| Megan |
Posted - Apr 25 2011 : 8:22:35 PM
i make fried tators with my dads recipe. start with hot oil in a Skillet that you will fill almost full with tators, wash tators quarter out and slice thin and slightly uneven. let fry with pan covered, turn every once in awhile. and dont forget the paprika! dad swears by slicing them uneven they cook better and that the paprika makes them taste better
i use cast iron and a dinner plate for a lid
hope that helps
megan |
| Hosanna |
Posted - Apr 24 2011 : 7:09:58 PM
I don't know about anyone else, but when I do "home fries" (fried potatoes) I peel and dice the tater up in small pieces. Then I put them in water and bring the water to a boil, and keep them boiling for 2 minutes only. Then I drain them well, coll slightly, and fry up in some butter or oil with salt and pepper. Because they're "pre cooked" by a little boiling, all they need is a few minutes in the skillet to turn nice and brown and firm. I like to spoon them up on a plate and put shredded cheese on them. Mmmmmmm
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| natesgirl |
Posted - Apr 21 2011 : 8:42:53 PM
I finally got a chance to try fried taters agian! They came out very crispy and stayed in nice slices!
The higher heat, hot oil first, and dryin them off before slicin worked miracles. There's not a single slice left in the pan!
Thank you ladies so very much! I'm gonna add some butter, onion, and garlic next time.
I love this site! So much great help!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
| Aunt Jenny |
Posted - Apr 20 2011 : 11:10:59 PM
I fry mine in a cast iron skillet as well, set on about 7 on an electric stove..raw slices of potato sliced pretty thin with a big old onion cut up in there as well.I use about 1/2 butter and 1/2 olive oil in the pan and season well with salt and pepper. I am not really that careful about perfect size or anything but do make an even layer of potatoes. After they are brown on one side I flip them over as much in a layer as I can (doesn't always work perfectly) and then brown the other side real well. Then I put a little water in the skillet and put the lid on for just a few minutes to soften them up a little..since they are browned first and not stirred up while cooking they stay crispy and yummy. I love to use yukon gold potatoes with peels on, but use just about any potato with success. Have fun. And guess what..no one complains about imperfect fried potatoes...like someone else said...cover them in gravy and they are ALWAYS good!!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
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| grace gerber |
Posted - Apr 20 2011 : 2:55:52 PM
I do what most of the ladies do but a trick my mom taught me was in the last couple of minutes put your cast iron in the oven set to 400 and get that outside to crisp up with out having to over tend them and worry. I love using bacon grease and olive oil combo - you get some of the outdoor flavor of a camp fire breakfast but without the calories and heart issues. My way of looking at things is if someone complains they will be in charge of them next time.. Good luck
Grace Gerber
Larkspur Funny Farm and Fiber Art Studio
Where the spirits are high and the fiber is deep
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| Dusky Beauty |
Posted - Apr 20 2011 : 1:10:41 PM
I had the same problem with mush and the potatoes turning out half cooked- I just season really well and nobody cares when I cook them up raw at the last minute, but I make all my hash browns by grating leftover baked potatoes, then they're cooked all the way through, and you're just browning them for flavor. (Plus its the best way to make sure my extra baked potatoes get eaten.)
After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
| Candy C. |
Posted - Apr 19 2011 : 6:52:35 PM
I'm with Jill, I have been doing mine in the oven like she suggests, less mess and they turn out great!
Candy C.
Farmgirl Sister #977
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| HollyG |
Posted - Apr 19 2011 : 1:06:30 PM
I married a man who ate fried potatoes every day for the first 15 years of our marriage. I can do it blind-folded! I always use my iron skillet - holds heat better. I peel and slice - try to get uniform, but I don't stress about it. I prefer length-wise, like you'd get at McD's. Start with your skillet on high with enough oil to coat them all well. I'd peel 2-3 medium potatoes and put about 1/2" of oil in the skillet. The oil needs to be hot, hot...and I kept the temp on high the entire time. Fresh potatoes seem to take a bit longer to cook - they have a higher moisture content than those that have been drying a while (or the store bought.) I've never soaked them, but I do wash, drain, peel and try not to get water in my hot grease. I let them fry, mixing and turning occassionally until they are lightly browned. You can tell by looking when they are done. I use a slotted spoon to scoop them out, draining as much in the pan, then draining again on paper-towels on a dinner plate. I always gave them a light coating of salt while they were hot and still "greasy". Serve and you should be good to go. If they are falling apart, you aren't cooking them high-enough. However, you can reduce the amount of oil, add a sliced onion, and cook them like that - we call those smothered potatoes at my house. Not really fried, but not really stewed. Just right with peas, cornbread, and fresh tomatoes out of the garden. It's a carb feast! I hope the suggestions you've received work for you! Let us know tomorrow!
HollyG
Farmgirl #2513
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| natesgirl |
Posted - Apr 19 2011 : 07:01:04 AM
I'm not heatin my oil and pan first. I think that might fix it. My hubby said he's been told several times by people that I'm runnin to cold on the temp, but he didn't mind since they taste nice, so he didn't want to hurt my feelings. He's sweet, but not always helpful.
I'm gonna try agian tonight with all your suggestions. I do soak my taters before slicin them, to help loosen the dirt as I use home grown. I think I need to dry them a bit before I slice them as well.
I'll post tonight and let you all know how it turned out! Thanks!
Farmgirl Sister #1438
God - Gardening - Family - Is anything else important? |
| HollyHobby |
Posted - Apr 19 2011 : 05:15:54 AM
Hi Angela,
When I make french fries, I soak the cut potatoes in cold water first. This gets rid of some of the starch. Make sure you dry them off before putting them into the oil, or you'll get splashed. Don't crowd them, or they'll steam instead of fry. I also fry them twice. The first round is to cook them until they're moist but not brown. After draining on paper bags, I raise the heat on the oil a little and fry them again to get them brown. I find that they get really crispy this way.
Farmgirl Sister #2942
Enjoy the little things, for one day you may look back and realize they were the big things. ~ Robert Brault |
| kristin sherrill |
Posted - Apr 18 2011 : 7:40:43 PM
Angela, make sure they are dried off too. I always use a cast iron skillet with HOT oil. And don't crowd them. If you have too many they will be mushy. If all else fails, smother them in gravy. Who cares what they look like then. Everything's better in gravy!
Kris
Happiness is simple. |
| Sweet_Tea |
Posted - Apr 18 2011 : 7:29:40 PM
I cut my taters in half lengthwise then half again and slice them pretty thin. Put the oil on med-high heat and move them around a lot. but watch them closely because they go from crispy to burnt in no time flat once they start to brown.
Farmgirl Sister #2974
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"The air of heaven is that which blows between a horse's ears"
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| LeighErica |
Posted - Apr 18 2011 : 7:09:58 PM
I cook mine on a higher temp...watching them constantly...and moving them around alot so they brown evenly. Try cooking them at a higher temp...it is hard for me to say....I may need to cook a batch now just to refresh myself on what I do....I love fried potatoes...:) Don't give up...keep trying...:) Erica |
| BarefootGoatGirl |
Posted - Apr 18 2011 : 7:09:25 PM
see if this helps....start with cold potatoes from the fridge and HOT oil. you will need to turn the heat up a bit higher than you are now. before you add the taters put a drop of water into the oil, if it sizzles up on contact your ready to go.
good luck!
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| 36quilter |
Posted - Apr 18 2011 : 7:09:14 PM
I do mine in the oven - slice them thin - red with skins on - you can use oil or melt REAL butter for a very delicious flavor - sprinkle with seasoning salt o -- or any seasonings you want - preheat oven to 400 - turn after 10 minutes or so
are you using white potatoes ???
if you want to continue stove top method - you can try using left over baked potatoes cut in cubes - again red work better than whites and I think taste better - use left over bacon fat or any oil or butter - HEAT the pan first then add oil - wait 30 seconds so oil is hot or til butter is melted - then add potatos - don't try to turn or stir them until the are looking brown and crispy on one side.
hope this helps
-lovin' the country-
quilter & scrapper
Jill |
