Omelet wrote:

> In article >, Dave
> Smith > wrote:
>
>
>> SteveB wrote:
>>
>>> I fried some potatoes tonight, and they came out pretty good. I
>>> slice them, immediately putting them under cold water. I
>>> preheated peanut oil on a med-med hi electric burner. I tossed
>>> in the drained potatoes, then timed two minutes between flips.
>>>
>>> I have trouble with some being uncooked, some sticking together,
>>> and then some being overcooked because of being cooked repeatedly
>>> on the same side.
>>>
>>> Are there any secrets to doing this so they all come out cooked
>>> equally? I had a nice large skillet, non stick, and I like to
>>> flip with a hand motion. Maybe brown them all for about ten
>>> minutes while flipping, then reduce heat?
>>>
>>> I also put a spatter screen on them, and three times, I would add
>>> about 3 or 4 tbsp of water to make it steam good, and cook the
>>> ones that weren't coming in contact with the cooking surface.
>>
>> If you use raw potatoes you have to cut them thin enough that they
>> cook through without burning, and you need lots of fat. It should
>> be hot enough that if you add water it will splatter like mad, so
>> that's a bad idea.
>>
>> I use previously boiled potatoes for frying.
>
>
> Most people I know use pre-cooked potatoes for frying, myself
> included. It just works better.


I had a friend from college staying with me for a visit. I fixed a nice
tri-tip roast, with salad and garlic roasted potatoes for supper.

Now, when I make garlic roasted potatoes, I use a butt-load of garlic.
I cube up some red potatoes, throw in a big handful of peeled garlic
cloves (I love those big jugs from Costco), a chopped onion, some olive
oil and some salt, and roast until everything is tender and golden
brown. And no fair sorting through the dish for extra garlic cloves in
your serving.

The next morning I asked her what she wanted for breakfast... Pancakes,
an omelet, blueberry muffins, bacon and eggs? She confessed sheepishly
that, since I was asking, what she really wanted was the rest of those
potatoes, fried up crunchy in some butter, with lots of pepper, and
maybe some coffee.

I accused her of being easy and provided the requested breakfast. And I
have to say, those potatoes were better the second time around.

Taters definitely fry up nicer when they've already been cooked once.