Someone posted a request for Chicken and Dumplings recipe and reading about it made me hungry.

Here is something that I have eaten since I was a child, and that was a looooong time ago.

Home fried potatoes.



They beat french fries all to pieces, no contest.

Peel and slice the "taters" as shown in the photo, rinse and drain. Place iron skillet on stove, cover the bottom with your favorite brand of cooking oil and heat to medium. While oil is heating, put self rising cornmeal in a plastic bag along with salt and pepper to taste, then add potatoes and shake to coat.

Drop into the hot oil and fry until edges start to turn golden brown, or a little darker if you like. (I like the dark edges). Remove from skillet, place in a paper towel lined bowl to drain.

Enjoy

By the way, the ones in the photo are ready to remove and drain. :-)

Those look great and I'll bet a bit of sliced onion fried with the taters would be good too!

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Dan
Ps 96 SWCA 2930 SWHF 524

Fry some yellow squash rolled in cornmeal with them taters.

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Recycled Bricklayer

Some chopped onions, with fine diced red and green peppers works really well.

All of you are making me hongry...

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Lounge Lizard Extraordinaire

I like adding the onions.
But I put onions in most everything but ice cream.

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NRA LIFE MEMBER

A guy used to fry a LOT of potatoes various ways at my sister's farm,,,

He said he could not get them to brown unless he soaked them in water for at least an hour.

Of course the soaking was after the potatoes were cut,,,

We hated the wait for the first batch,,, he would sometimes fry 30-40 pounds of potatoes,,,

A Perfect Use for Bacon Fat

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Compact 9mm Just my $0.02

Cook the potatoes first as if you were going to make mashed potatoes...
Cut to size and fry in a skillet with a little butter and what ever else you like.I don't think my doctor would appreciate all that grease on top of a large side of bacon.

That's just my preference.

Nem 'er french-fried taters look good. Mmm hmm.

I'd try that except the kitchen police would taze me and put me on the floor when she saw the oil splattered all over the cook top.

I'll try it on the grill outside, healthier that way.

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That's just somebody talkin.

Instead of ketchup/catsup (which I never use) try classic yellow mustard. That's what I use on fries, fried potatoes and hash browns. Along with the onion it is great.

Home fried potatoes are the only fried food I eat now, and even then, not too often. But anyway, when I do the home fried potatoes, I don't even peel 'em. And I don't slice them to where they look like french fries, either. I slice them in round slices (or as "round" as potatoes are). I slice some thick, and I slice some thin. I cook them in a deep sauce pan, not a skillet.

When they're good and brown, I lift 'em out with tongs and drain them. Sprinkle 'em while they're draining with whatever spices I feel like sprinklin' 'em with, maybe even drip some melted butter on 'em, or maybe even some barbeque sauce.

I can make a meal out of 'em.

We have them with Tartar sauce out here.
It's a Spokane thing.......

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Only difference Fool/Mule-ears

My wife does some home fried potatoes that are to die for. No one ever leaves any left overs for sure. She slices the spuds length wise so they are longer and I like them a little on the crispy side. Usually she does them with the home made burgers. As a side note years back in NYC there was a fish and chips store that was owned by one guy and that was all he did was fish and chips. Nice crispy fish and chips topped off with some kosher salt. Frank

gotta have onions to be real home fries...

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susie

Don't forget GARLIC!

On weekends when my daughter was still at home I'd fry potatoes with onions and a liberal amount of garlic. The smell was heavenly. My wife and daughter often commented how I liked a little potato with my garlic but the funny thing was there were rarely any left overs.
I also like the taste of a little bell pepper in them but I wind up tasting. them all day.

Actually, I have enjoyed tartar with fries for years in SoCal. Here in Wenatchee, Ellensberg and NCW, tartar sauce is pretty much the norm (or that awful "fry sauce"!)

Here's a recipe I do. We call it "Lumber Camp Potatoes" in honor of my Grandfather:


Fry several slices of bacon to taste (we prefer a little soft, but crisp will work). Remove and add extra bacon grease (if health conscious, use olive oil. BTW, every cook should have a can of bacon grease in the 'fridge). Saute fresh garlic in the grease while it heats up. Slice potatoes (Russets work but Yukon Gold are better) no more than 1/2" thick. Place into hot grease and coat well. Fry until crisp (covered). Return bacon and add some red onion. Season with Mexican oregano and/or Rosemary and coarse black pepper. Sprinkle with coarse sea salt before serving. Optional add-ins include peppers, fresh mushrooms (in the PNW, we can get truly wild mushrooms), pepper flakes, etc

soaking prepared potatoes in cold water for an hour is an excellent way to get them to brown nicely. A lot of the starch is released into the water. Soaking also helps make mashed taters a lot more fluffy. I prefer the Yukon Gold or redskin varieties to Russets as well. I might eat potatoes three times a year, but it doesn't mean I don't love them..

Fried up a batch of red skins this AM.......with ground breakfast sausage, ham, onion and peppers .......... scrambled eggs on the side!!!!

to speed up the process....... after slicing I'll microwave Taters (4 cups) covered in water for 8 minutes....... while the sausage is browning....... drain and add to the meat and onions..... add peppers... about another 6 mins on med or low!

Bam just about the only way that could sound any better is if it were topped with Tabasco!!

My youngest prefers......Sriracha......... we think he got switched at birth!

Adding my .02¢.
All of the previous sound good, actually great!
When growing up and when my Dad and I went on an over night camping trip, breakfast was home fried potatoes and ham. Open fire or Coleman stove, cast iron skillet, potatoes and onion cut up about 1/2" in size, placed in pan with some oil, but not much. Cooked with lid on, to help keep moist. Then sliced canned ham on top until heated through. Sometimes scrambled eggs also, but not to often! Think the location and events made the meal more memorable, but my Dad was kind of fixed in his cooking, but I do not remember ever complaining, or turning down seconds !
Lunch was sliced canned ham on white bread, with sliced tomatoes.
Occasionally spam substituted for canned ham!
If successful dinner was fried fish, and fried potatoes. Notice the theme here! 😊
Refrigeration not required !

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Wherever my mind isn't
Jim

You betcha they do make it taste better. When I was much younger I used to slice taters by hand, drop em in a frying pan mixed with onions. As Andy Griffith used to say: That'd MMM MMMMMM gooooood taters.

Simple remedy. Keep some snacks with you before logging into site. Works for me.

That's an ideal place to put a dash or two of ranch dressing mix. I generally shake spuds in a ziplock bag with flour and a bit of corn meal.

I prefer to cook in a single layer so they stay "more crispier".

BTW those do look slammin' as is Joe and will definitely get a try at our place. Thanks for posting.

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paws for friendship

you guys have a lock on this. stuff like garlic, using bacon fat, soaking taters first.
all good things.
i like 'em with runny eggs on top to make a sauce, but plain is pretty good, even with no meat.

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susie

Adding onion and other items are ok, but I like em plain. Of course I am a picky eater, I only eat things that start with "A." A plate of "taters," a slice of apple pie, a rib eye steak........ I think you get my drift.

I have a pretty good sized garden and grow my own potatoes, onions tomatoes etc.
Something that just makes me weak in the knees is fried potatoes with onion, peppers and wait for it.........green tomatoes. Cut a couple of green tomatoes up and throw in there. Gives it a zesty kick. It's awesome!

Having read the previous 29 post concerning food it is obvious to me that you are true connoisseurs when it comes to food.

However, didn’t you learn in school that GRAVY was one of the major important food groups and meals should not be served without it?

I am ashamed of you, turn in your cards.

terry

How much gravy do we have to eat, over homemade biscuits, to get our cards back?

Sausage in white gravy over home made biscuits with a side of pan fried potatoes (round or french cut). Now that's a breakfast. Or lunch or dinner........... Just remember to keep a cardiologist on speed dial cause you will hear your arteries clogging. However, it ain't that bad if you are half a quart low on cholesterol. Don't ask me how I know these things. hardcase60

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You want me to do what?

Not in ice cream?

Sad.

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Oh well, what the hell.

They conflict with the Jalapeños.

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NRA LIFE MEMBER

Don't forget the Hatch Green Chili !!!

Like Watchdog says, slice 'em across and fry in bacon grease. When brown, replace them with filets of speckled trout. The best fish and chips there ever was. In winter, use thin sliced whitetail backstrap.

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Halfway and one more step

When I soak the potatoes, I will add a little white vinegar. Now, I must go....hungry.....must get breakfast.

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Wayne
Torn & Frayed