Fried potato question
The idea is to get more flavor into pan fried potatoes.
I boil 5 or 6 new or some people call them red potatoes for 10 minutes or so. Slice them into 1/8 in. slices, cut up 6 slices of bacon into 1/4 to 1/2 in. size bits and fry till bits are crispy, remove bits, put in potatoes to fry in bacon greese. When potatoes show some color, add slices of a med. to large onion then fry till potatoes golden brown. Salt and pepper and serve.
They are fine that way, but isn't there something I could add to make the dish more flavorable without getting too exotic? I've tried bell pepper slices as wll as garlic and that doesn't quite do it
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15 Comments:
Not all together, but how about...rosemary, sage, thyme, cracked black pepper, pancetta, lemon or orange zest, dill, vanilla bean (don't knock it), nutmeg (scant pinch), shallots, leeks, chorizo.
WickedGoodDinner at 10:13AM on 11/04/09
Well, my general ratio of potato to onion is about 2/1 - about one onion for every two potatoes. I'd start off with that. And I start with raw potatoes - and add the onion when they're not quite half done, so the onion flavor cooks into the potato. So I'd start with rethinking the amount of onion. I like the idea of chorizo, myself.
lemons at 10:19AM on 11/04/09
Any time I make fried potatoes I base them on this recipe:
http://www.seriouseats.com/recipes/2008/11/paprika-spiked-potatoes-home-fries-poached-egg-recipe.html
I usually coat the potatoes in a more than healthy amount of paprika, salt, pepper, dried rosemary, and chili flakes.
I know everyone hates on dried oregano, but that plus garlic powder might be delicious.
PrettyNicola at 10:36AM on 11/04/09
i like adding regular sausage to mine.
maybe some cheese melted on top?
gastronomeg at 10:53AM on 11/04/09
"Well, my general ratio of potato to onion is about 2/1 - about one onion for every two potatoes. I'd start off with that. And I start with raw potatoes - and add the onion when they're not quite half done, so the onion flavor cooks into the potato. So I'd start with rethinking the amount of onion. I like the idea of chorizo, myself"
I'm going to try your more onion idea and oh...I forgot to say that I add the bacon bits back in right before the dish is done..
tusti at 11:24AM on 11/04/09
Cook your potatoes in highly seasoned stock before frying. The stock will impart additional flavor to the potatoes.
CJ McD at 11:51AM on 11/04/09
Forgot to add-
Caramelize some additional onions in a seperate pan and stir into the potatoes near the finish.
I too, usually start with raw potatoes, cubed and rinsed well. I melt butter over medium high heat, add a splash of oil or bacon grease in a cast iron skillet and add the potatoes. I sprinkle with seasoned salt, onion powder and cover the skillet so they steam while the bottom surface browns. I do not stir or toss them until the first layer is browned. As potatoes become tender, I remove the cover and fry over medium heat, allowing them to cook through while slowly browning. I taste for seasoning, adding more seasoned salt and herbs if needed. I add onion part way through the cooking process if I want it in the dish.
Key for me is to get a nice, crispy brown surface, well seasoned, but allowing the potato flavor to shine through.
CJ McD at 12:01PM on 11/04/09
Husband will sometimes add Old Bay to potatoes. They have an herb and garlic one that is pretty good. Cooking it on a skillet really adds to it too, I think.
Cassaendra at 12:39PM on 11/04/09
Thank you folks, you've given me some good ideas I hadn't thought of.
tusti at 1:25PM on 11/04/09
One trick is to toss the peeled and boiled and sliced potatoes in a metal colander before frying. The colander roughens up the exterior, making it crispier when fried. More nooks for the oil to reach. Make sure they're very dry, or that the oil is very, VERY hot.
NotAmerican at 1:27PM on 11/04/09
sometimes i do a small dice of raw potatoes S & P and fry till golden in a wrought iron pan, remove from pan and carmalize LOTS of onions (as suggested already). Toss the whole thing together and brown up a little more. I think they're just awesome like this. Sometimes if i have a quantity of baked potatoes left over, i'll slice these up and do the same. I never cook the onions from a raw state in with the potatoes, they just come out soggy and not carmalized and everything sticks to the pan. +1 @ CJ McD on not stirring till the first layer (bottom) is good and golden.
nightmoon at 2:38PM on 11/04/09
Are these for breakfast or for dinner?
Breakfast potatoes do NOT have onion. My Grandma taught me that so there will be no further discussion of the matter. Also red potatoes are not the best for fried potatoes. I prefer a yukon gold or other yellow potato. Start with olive oil and finish with a little butter. The bacon grease just leaves them greasy in my pig loving opinion. Season simply with kosher salt, fresh cracked pepper, and garlic powder. (This is the ONLY application that I recommend garlic powder over fresh) Also use a well seasoned cast iron or steel skillet to get the proper browning.
If these are for dinner then red is fine but I wouldn't fry. They taste best mashed, skin still on, or roasted in wedges with olive oil, S&P, and lots of rosemary.
climbhighak at 6:14PM on 11/04/09
Add some fried sliced garlic and Pimentón de La Vera Dulce (smoked sweet Spanish paprika) and you're there.
salpico at 7:32PM on 11/04/09
A touch of Cayenne pepper always does the trick for us. Or occasionally will sprinkle with some of Tony Chacere's (?) cajun spice. Doesn't take much of either to bring it up a notch.
Ribster at 5:25AM on 11/06/09
Finely chopped parsley and a drizzle of white truffle oil will do the trick.
Judith klinger at 12:37PM on 11/07/09