fried 'taters??? do i..?

Question

just wash, peel, slice, and fry in grease? how much? what temp?
havent had 'em since my granny passd away

Answer 1

First little darling you must choose the right tater, they ain't all da same, red taters from callyfornny is the best tater, white ones good too, if y'all ain't got those then any ol tater will do, You ain't got to peel em if they good taters, but you can if y'all don't like deem peels.make sure you washem real good now with a scrub brush. Next you get yourself a big ol skillet with a good lid, a cast iron skillet well seasoned is the best, or yall can use one of them newfangled fancy slick skillets, you know the kind that ain't gonna stick if yall like, Next you get yourself some good ol bacon grease our lard,olive oil shotning,butter (careful with the butter it burns easy) margarine our even some of that Sissy oil you know that no fat stuff if you like,.Jus remeber the grease yall choose will give them there taters a flavor so chose what Y'all like..Y'all want make sure you got enough grease to at least to coat the botom of yalls skillet ,if you use more oil they kinda come out more like deep fried, with the right amount of heat, and make sure to use that there lighter oil for deep fired taters you don't want yall taters to greasy drain after cookin, if ya'all like that heavy bacon grease, butter are any grease like that, then you should use al little less grease when cookin, just up to you the way you like it, just make sure yall got enough to cover bottem of that there skillet. Next yall chop up enough taters to fill that there skillet. I like small cubes more crucnchy, some folks like big cubes or even slices tryem a couple different ways to see what yall like, Then put yall skillet on medium heat when oil is hot put taters in slowly and carefully don't y'all get splattered now with that there hot grease. Then you cook on medium to medium high till brown on one side, then flip them taters over and brown on the other side, then place lid to finish cookin, do not flip to much are they will get mushy, unless of course y'all likem that way, some folks do. Remeber the higher heat and less lid more crucnhy the tater will be, the lower the heat and longer yer lid is on the softer yer taters will be, If y'all like more cruncy taters, then use them there small pieces, and more oil don't put to many of them taters in the skillet fry with lid off longer until cruchy and golden brown, for softer taters, with just some crunchiness then Y'all use them larger pieces and more taters in the skillet and leave that there lid on longer .. Y'all can season any ole way you like salt and pepper just fine for my taste, some ol folks like puttin some ol onoins, garlic, bell peppers, mushrooms,and meat in there taters. but you can put any old seasoning y'all like in them, tryem some diferrent ways till you find yall favorite way, my favorite is dem just plain ole taters with salt and pepper little cruchy little soft. Now don't you forget y'all can drown'em in good ole milk & flour gravy gravy made from good ole bacon fat are possum grease and drippings are fried chicken grease and drippings that is when you can catchem dang ol birds they are fast., but however you season um them there taters ,They'll be Yum Yum Yummy if yall like I can give you my fried Possum recipe that with a batch of good ole fried girt cakes, some greens, fried okra and a little touch of the shine to drink and then invite over some of the kin folks and the neighbors and y'all will have yourselves a little shindig a going, Don't forget the banjos and the juice harps to play a little down home music. TATERS are GREAT You can pan fry, deep fry, french fry,boil, mash, bake stuff, pancakes (tatercakes), Tatersalad,chowder, tater soup,stew, roast, Obrien, hashbrown,taertots,casserole, scallop, Au graten,. broasted, curly fried, shoestringed, you can eat taters for breakfast, Tatsers for brunch, Taters for lunch, taters for Supper, Taters for Dinner.Taters for a Snack Taters are good food. Yall come back now ya hear.

Answer 2

For the best fried 'taters, you need a good old cast iron skillet that's well seasoned. Add about four or five tablespoons of bacon grease, and let it heat. Peel you four or five nice big spuds (white works best), and slice 'em so thin you can read the funny papers through 'em.

Dice you up about half a white onion, while you're at it, and tump the whole business in the grease. Fry them spuds until brown on one side, then turn 'em over and do the same thing. Wait to salt and pepper 'em until you've got 'em on your plate 'cause you don't know how salty that bacon grease was.

Slice you up some ripe red 'maters, fix a bowl of butterbeans, and make you up some cornbread -- I know you've got one of those old iron pans that makes the cornbread sticks look like ears of corn.
Now THAT'S some mighty fine eatin'!

Answer 3

wash them real good. No need to peel them. Taters taste better with the peelings left on. Of course, for city folk, that might sound a bit gross. But, try it. Use bacon grease for best taste. Of for health conscious, use canola oil. cover bottom of skillet with oil. Place cut ot sliced taters in skillet, and season. Also very tasty with chopped onions fried with them. Fry on low to medium heat. after a few minutes, turn them over, and see if they have begun to brown. Then brown the other side. For hash browns, cook same way, but, use a grater to shred the taters.

Answer 4

You have a good idea how to make fried taters.
I would use sunflower oil rather than grease though.
The temperature should be quite high (medium - high). You can use quite a lot of oil. Just drain off the oil with tissue, when you finish cooking.

WE GROW POTATOES

we grow potatoes
in the ground
when we dig them up
they are sound
we grow potatoes
we are proud
slice em'
dice em'
chop em'
sing it loud

OOOooohh potato
I love you
you grow in the ground
and give me joy
much more joy
than my baby boy

OOOooohh potato
I love you
you taste great as chips
and make me happy
much more happy
than the ice cream chappy

we grow potatoes
in the ground
when we dig them up
they are sound
we grow potatoes
we are proud
slice em'
dice em'
chop em'
sing it loud

Answer 5

Yes, just wash, peel, rinse, slice or dice, and fry. I usually put just enough grease (I use cooking oil) to coat the bottom and have it from medium to high heat (right in between). Heat the grease up before putting in your potatoes. And turn after about 5 minutes or so.

Answer 6

Here's a recipe for you for :

Country Fried Potatoes
1/3 cup shortening (I prefer butter or combined with oil, or if you are adding bacon to this, using the bacon fat is the best! I also add a chopped onion-smallish chopped fairly finely)
6 large potatoes, peeled and sliced or even cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
DIRECTIONS
In a large cast iron skillet, heat shortening over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Season with salt, pepper, garlic powder and paprika. Serve hot.
This makes enouch for 6 servings or 3 hearty ones! (figure 1 pot per person)

Answer 7

How much grease? Enough to cover the potatoes. What temp.? Hot enough to fry the potatoes. Here's a simple test:
When the grease sizzles when you get something in it ---a few drops of water, a piece of bread or a bit of potato--- it's hot enough to fry the potatoes. Be careful around hot grease, though.

Answer 8

3-4 potatoes
1/4 cup oil, approximately
1 onion, chopped
2 cloves garlic, chopped
1/2 pound fresh mushrooms, unsliced (sliced, canned mushrooms can be substituted, if need be)
1/4 cup hulled sunflower seeds
salt and pepper

Heat oil, add potatoes that have been washed and thinly sliced. Cook for 10-15 minutes, then add mushrooms, onions, garlic, and sunflower seeds. Salt and pepper to taste. Cover and cook until done, uncover and brown.

Answer 9

wash the 'taters before you slice them not after ( prevents grease from popping on you ) just enough oil to cover only half of them the other half that isn't covered gets cooked after you flip make sure you have a non stick skillet or a really well seasoned cast iron, and let you oil get hot before you put the 'taters in it, cook covered until they are what you like I like them crispy, my husband likes them less crispy so just watch them for the doneness that you prefer and salt them before you flip the first time GOOD LUCK

Answer 10

you don't really have to peel them if you don't want to. I like to put 1/4 of an inch of crisco oil in the bottom of the frying pan and get it it good and hot. then you add the diced potatoes in and on top put 2-3 tablespoons of butter on top. put the lid on and let them simmer and fry, and add season salt, pepper, and garlic powder. What makes them most delicious is if you grate an onion in the pan. Turn them as they brown, and cook until they are soft in the center and crispy on the outside.

YUMM_O

Answer 11

well how much is decided on how many people will eat them. If you are using an electric skillet which I prefer for fried taters, then I normally set mine on about 300 and watch them but don't slip them too son or they will break......slice you up a good ole onion for em yummy