Perfect pan Fried
Pan Fried Potatoes are simple, easy, crispy, and so easy to make. With this method they come out perfect every time. We love making Fried Potato as an easy side dish. You can make them with your eggs in the morning, or with Pinto Beans for Supper. These crispy potatoes are the perfect comfort food and always a family favorite. Fried potatoes cook with a crispy texture and fluffy in the center. There are never any left overs. Add salt and pepper to taste or your own favorite seasonings. In fact, try out our Zesty Italian Seasoning blend, it goes PERFECT on French Fries!
You Will Need
2 TBSP Olive Oil
2 TBSP Butter
3 Medium Potatoes (or more if you need)
1 Medium Sliced Onion
Peel 3 medium/large potatoes
Slice each potato into sections (As Shown)
If you cut each potato slice a quarter inch thick, this cut should also be a quarter inch thick, to give the fry even dimensions. Keep your cut fries in cold water with a TBSP lemon Juice to keep potatoes from oxidation and browning. It will not change the taste.
Cut onion in half and then slice add to potatoes
Preheat pan with butter and oil, place onion and potatoes (salt and pepper) into frying pan when butter melts. Set your timer for 5 min (don't turn until your timer goes off)
After your first 5 min, turn potatoes over, and reset timer for another 5 min (do this 4 times) 5 if you like really crispy potatoes. )
Remove potatoes, into a paper toweled bowl and salt and pepper to taste
Place the potato on its side and using a large chef’s knife, cut a thin slice off the edge to serve as a flat base.
Flip the potato cut side down and cut thin slices; make them the width you’d like your french fries.
Stack a few of the slices, then cut them in the other direction to create French fries
Why do you soak French fries in water before frying?
The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.
The Best Potatoes for French Fries
The following varieties are some of the best types of potatoes for making breakfast potatoes:
Russet- potato is a type of potato that is large, with dark brown skin and few eyes. The flesh is white, dry, soft, and mealy, and it is suitable for baking, mashing, and french fries.
Katahdin- are round, large-sized potatoes with thin light-buff skin and white flesh
Norkotah- potatoes are also called Russet Burbank potatoes. They are a waxy type of potato, which means they have a lower starch content than other types of potatoes. These are popular for their high yield, disease resistance, and ability to be stored for long periods.
Kennebec- are a type of white potato that can be harvested young, approximately 70 to 80 days, or full-grown, picked around 90 to 120 days after planting.