Fried Taters – A Side For Any Dish


Photo by Christopher Flowers on Unsplash

Ok, so fried potatoes don’t really go with any dish.  But, I LOVE potatoes.  Years ago, I went on the low-carb bandwagon (and lost quite a bit of weight and kept it off for several years until the meat & potatoes loving hubby came into my life) and was forced to give up potatoes and bread!  YIKES!

But, with the love of my life, carbs came back. Yesterday I decided to make fried potatoes since I was home and not in a rush. Did you know there are secrets to perfect fried potatoes (and french fries)?

Ok, here’s how to get the most mileage from your taters:

  • Skin equals taste!  I like all of my potatoes with the skin on.  So, all I have to do is scrub them really good with hot water and a veggie brush.
  • Size matters!  Cut your potatoes evenly.  And, if you like them on the less-soggy side, cut them thinner.  For fried potatoes, I like to cut them between 1/8″ and 1/4″.
  • Soak those puppies!   Soak your cut potatoes in a big bowl with ice water, ice and salt.  This removes the excess starch, helps keep them from sticking together and makes them crispier.
  • Give them a good rinse!  You want to wash off all of that salt and the starch.
  • Dry them thoroughly!  You never put anything wet in oil!
  • Make sure your oil is hot!  You don’t want it smoking, but you do want it to have a wave or ripple effect before you put the potatoes in.  I usually put one in and see if it starts to sizzle before adding more.
  • Don’t throw them in all at once.  Add them a few at a time with a few seconds in between so that the oil has a chance to maintain its temp.
  • Give ’em plenty of room!  This is the hardest part for me.  I like to get things done quickly.  But, crowding them is a no-no.  They need plenty of room to make sure they are surrounded by the oil and so that they can cook evenly.
  • Cover your potatoes.  Ok, only for a few minutes.  You want to make sure they get cooked all the way through but you need them to be uncovered to brown and get crispy.
  • Drain your potatoes . . . and once you have finished all of your batches, put them in a bowl or paper bag, sprinkle your seasoning in and stir/shake them up really good.  You chance seasoning them unevenly or seasoning them too much by doing each batch.  The oil on the last batch will help to distribute the seasoning to the previous ones.


Peace, Love & Taters

Hoosier Barn Chick

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