When I was a boy, we had either potatoes or rice with every meal. A starch was a requirement. Many times, we had Fried Potatoes and always cooked in an iron skillet
Today, Nancy and I have potatoes with many meals, though sometimes we will have pasta as a starch and rice from time to time. Baked potatoes are a staple, and we fix French Fries with burgers and dogs. We have scalloped potatoes and potato salad, but I had not fixed Fried Potatoes in a zillion years, Sometimes I get in a rut and forget about those really good dishes.
Recently, I saw a recipe for Fried Potatoes and since I had just bought a 10 pound bag of russets, Fried Potatoes it would be. Skillet Fried Potatoes to be exact. They cooked perfectly, did not stick to the pan, and were gobbled up, each one.
An iron skillet is the secret, as it keeps the temperature steady. Also, soaking the potatoes in water before cooking helps remove excess starch. Excess starch keeps the potatoes from cooking evenly and it can add a gummy or sticky texture on the outside of the potatoes.
Dice the potatoes into half-inch cubes and then soak. Â Use cold water, not hot, because hot water can activate the starch and cause the potatoes to stick together.
Begin with bringing the skillet to a high heat before adding anything. Once the pan has been of the stove top for 4 or 5 minutes on medium heat, add 2 T of butter and 2 T of olive oil. Dry the diced potatoes with a towel then add to the skillet, stirring around to fully coat the diced spuds. Don’t crowd the potatoes or they will steam and not fry. Sprinkle the cooking potatoes with a mixture of salt, pepper, garlic salt, onion powder and a dash of cayenne. Stir the potatoes to coat, then leave them alone for 6 or 8 minutes before flipping. The potatoes will begin to brown and crispen up. Let them sit for several more minutes, then flip again. Too much handling keeps them from browning uniformly and can cause them to stick
From start to finish, it’s about 25 minutes. Skillet Fried Potatoes – a delicious side and they go with about anything.
Skillet Fried Potatoes
1 large russet potato, diced (serves 2)
2 T butter
2 T olive oil
1 t salt
½ t pepper
½ t garlic powder
½ t onion powder
1 dash of cayenne