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Subject: Potato deficient!!! please help
Newsgroups: rec.food.cooking

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From: Suzie Higgins <diamond[at]whitepine.com>
Date: Sat, 28 Mar 1998 21:47:02 -0600
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i am a potato idiot. i cannot seem to make even mashed potatoes. but my
husband can, so that is not my plea tonight. if it is not boiled, my
husband (the distractible one) has a better than average chance of
burning it. so _i_ want to be able to make fried potatoes. you know,
hot, crusty, not burnt?? all of them done at the same time??

what i did tonight in another futile quest to achieve this was:
i peeled six or seven potatoes, washed them in cold water, cut into 1/2
inch dice. put (unfortunately electric) burner on med, melted couple
tablespoons of bacon fat, tossed in potatoes. decided to salt and pepper
in pan, rather than each person at table. turned them so they wouldn't
do the no-no of burning--looked good at this point, so decided could
also use oregano and lemon juice in a somewhat misguided attempt to
'greek' them--added one lemon's juice and visible sprinkling of oregano.
turned again. seemed to go downhill at this point..... ended up with
some soggy potatoes, some underdone, none crispy. what am i missing??

thanks for any help
suzie the potato idiot

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From: damsel[at]dacmail.net (Carol)
Date: Sun, 29 Mar 1998 04:05:20 GMT
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Here's how I make them.  Start with leftover baked potatoes.  Cut into
1/2 - 3/4 inch cubes (I leave the skin on).  In a frying pan, heat
Crisco shortening at somewhere around medium-high.  Fry potatoes until
browned to your satisfaction.  Season to taste (I just use salt and
pepper), and chow down.  I've been eating them this way since I was a
little girl.  They're great!

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From: homecooking.guide[at]miningco.com (Peggy)
Date: Sun, 29 Mar 1998 05:14:55 -0400
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Try par-boiling them or even completely cooking the potatoes first, then
cool and fry them up with your favorite seasonings. 

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From: valerielkhan[at]webtv.net (Valerie Khan)
Date: Mon, 30 Mar 1998 13:50:41 -0500
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The trick is to cut thin; no more than a 1/4", and to fry twice.

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From: Porter_C[at]*gonzo.tch.harvard.edu (Christine)
Date: 30 Mar 1998 20:58:09 GMT
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Adding the lemon juice during cooking was where you went wrong. It's
impossible to fry something crispy if you have liquid in the pan.  If
you're going to fry potatoes, they need to have no moisture in with the
oil.  This also means the potatoes should be patted dry before added to
the fat, and should not be crowded in the pan.  If you're starting from
raw potatoes, it takes a *really* long time for them to cook in oil. 
And they usually need a lot of oil in the pan (more than a couple
tablespoons). If you are looking for truly crispy fried potatoes, you
have to have enough fat or oil to really emmerse all the potatoes.  And
they should not be crowded.

Sometimes boiling the potatoes for awhile, drying them, then frying or
roasting in fat is the best way.    Pre-cooked potatoes can brown in
less fat - though they won't be really crispy.

If you want to add lemon to fried potatoes, squeeze on some juice after
they are removed from the pan.  Otherwise, plan on a stewed rather than
s browned/fried dish.

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From: Christine Cockey <cockey[at]aim.com>
Date: Tue, 31 Mar 1998 16:06:17 -0800
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The way I do this,  is to grate the potatoes (I have a big, fat
grater).  Put fat in the pan,  and dump in potatoes.  Sprinkle salt and
pepper.  Never add liquid.  Let the bottom layer brown and crisp before
you turn them.  Then turn them and brown the top.  They will always be
crispy and good.

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From: Sasha Mobley <amobley[at]ucsd.edu>
Date: Fri, 10 Apr 1998 15:35:02 -0700
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I Make my fried potatoes like this.

I cut them into manageable pieces (rounds or cubed is fine) and boil until a
fork goes into them with little effort. Drain them in a colander.

Brown some chopped onion in bacon grease and then add the potatoes one layer
deep. Turn them when they get nice and brown. Drain on paper towels. Salt
and pepper to taste.

Sure, its a heart attack on a plate, but they are really good.


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