How to Fry Potatoes in a Pan

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How to fry potatoes in a pan

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10min · 2 servings

Seasoning Mix
• • 1/4 tsp salt
• • 1/4 tsp pepper
• • 1/4 tsp chili powder
• • 1/4 tsp sugar (can use alternative such as coconut sugar)
• • 1/2 tsp onion powder
• • 1/2 tsp garlic powder
• • 1/2 tsp paprika

Main Ingredients
• • 3 tbsp olive oil (extra virgin)
• • 2 potatoes medium sized, diced

Garnish
• • 1 tbsp spinach chopped

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This is about as easy as it comes to a side dish. My family can’t get enough of these fried potatoes. There’s only three ingredients and they take 20 mins tops to make. Nothing fancy here; just good old salty, crispy potatoes. What you’ll need: Serves 4-6 1.5 pounds mini gold potatoes 2 Tbsp olive oil 1 tsp salt 1 Tbsp garlic and herb seasoning How to make it: Dice up the potatoes into bite-sized pieces. I like to make one slice down the long way, then two slices cross-wise. Toss them into...

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4 large Russet potatoes (cleaned), Cold ice water, 1 tsp salt (for soaking), 2 tbsp cornstarch, Neutral oil peanut for frying 1️⃣ Cut the ends and sides of the potatoes to square them off, then slice them into your desired fry width. 2️⃣ Soak the fries in ice water with salt for 30 minutes (mandatory for max crispiness). Strain and dry completely—wet fries + hot oil = a grease fireworks show. 3️⃣ Toss the fries in a bowl with cornstarch until lightly coated. Lay them on a sheet pan and let them sit for 20 minutes—this helps the starch set. 4️⃣ First Fry (300°F) – Heat oil to 300°F and fry the potatoes for 7 minutes until softened but not browned. Remove and let them rest. 5️⃣ Second Fry (360°F) – Crank the oil up to 360°F and fry again

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Ingredients:
• About 1 kilo small to medium-sized potatoes (mainly waxy)
• 1 teaspoon Baking powder
• 1 tsp salt
• 5 cloves of garlic
• 5 tbsp olive oil
• 1 piece of rosemary
• 1.5 tsp paprika powder
• 1 tsp oregano
• 1/2 tsp pepper
• Salt

Preparation:
• Wash small potatoes thoroughly, cut in half.
• Place potatoes in pot, pour water over them, add baking powder and salt.
• Bring the water to a boil and let the potatoes simmer for 10 minutes. Then drain the water and place the potatoes in a bowl.
• Press the garlic cloves lightly and cut them into large pieces. Heat some olive oil in the pan. Saute the garlic and rosemary over medium-high heat, stirring, until the garlic begins to turn golden, about 3 minutes.
• Immediately strai

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Click the link in my bio to discover the secrets to a healthier lifestyle, even if you're just starting

@pollypocketsy

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Potato Fry, or Aloo Fry, is a simple Indian dish with potatoes, spices, and herbs. This stir-fried potato recipe pairs perfectly with rice, or chapati and is ready within 30 minutes. Easy, vegan and gluten-free!

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15min · 3 servings Chetinad Potato Fry Ingredients: • 1. Chana dal • 2. Urad dal • 3. Saunf • 4. Peppercorns • 5. Dry red chilli • 6. Sesame • 7. Jeera • 8. Oil • 9. Potato • 10. Mustard seeds • 11. Hing • 12. Curry leaves • 13. Salt Recipe • 1. Boil the potatoes • 2. Heat a pan and dry roast chana dal, urad dal, jeera, peppercorns, saunf, dry red chilli, sesame And let the mixture cool • 3. Blend the mixture till powder • 4. Take a pan and heat oil • 5. Add mustard seeds, urad dal, hing, curry leaves and boiled potatoes and mix • 6. Add the powder Chetinad masala • 7. Add salt and mix and let the potatoes roast till golden brown • 8. Serve with rasam rice, curd rice

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Ingredients 3 large russet potatoes 1 1/2 tbsp corn flour Salt and pepper to taste 1 tbsp garlic powder 1 egg Parmesan cheese for garnish Oil for frying Method: Peel and cut the potatoes into big chunks. Parboil the potatoes for 10 minutes in salt water. Drain and set aside. Once the potatoes are cooled grate them. In a mixing bowl add the grated potatoes. Season with salt pepper and garlic powder. Add egg and corn flour. Mix well and make oval shapes. Place them onto a parchment paper and freeze for 30 minutes. In a pan add oil on medium high heat. Fry the hashbrown. Cook each side until golden brown, about 5-6 minutes per side. Once cooked remove from pan on a cooling rack. Garnish with grated Parmesan cheese and serve warm

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Crispy skillet breakfast potatoes Ingredients: - 3 large russet potatoes - Salt to taste - 1/2 tsp black pepper - 1 tsp garlic powder - 1/2 tsp red chili powder - 1/2 tsp onion powder - 1 tbsp oil - 2 tbsp butter - Fresh parsley, for garnish Method: Wash and cut the potatoes into small cubes. Boil them in salt water for 6 minutes. Drain the water and set the potatoes aside. In a skillet, add oil and butter on medium-high heat. Once the butter is melted, add the boiled potatoes.Let them c...

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🔸Ingredients🔸1.3 lbs (600 g) potatoes ,4 tbsp corn starch ,1/2 tsp salt ,1/2 tsp black pepper ,1.35 fl oz (40 ml) cooking oil.🔸Instructions🔸 Boil and Mash: Cook potatoes until tender, then mash them ,Mix: Combine mashed potatoes with cornflour and salt and pepper.* Shape Balls: Form the mixture into small balls ,Heat Oil: Warm oil in a pan to 160°C ,Fry: Cook balls until golden and crispy, about 7 minutes ,Drain: Place on paper towel to remove excess oil ,Serve: Enjoy these crispy potato cornflour balls as a snack or side. #vegan

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