Fried potatoes

[TheBeachHouse]

Any secrets?
I love fried potatoes, our guests seem to love them. I served them this weekend on the morning when our GF guest was here.
I found them to be way more work and bother and mess than pancakes or French toast or oatmeal.
Any one else? We will likely make them again, but certainly not every day.

 

[Morticia]

Wish we had a great, easy recipe. I'd much rather do potatoes than toast.
We do bake them in olive oil and then finish them in butter on the stove.
I'm thinking fingerling potatoes or tiny Yukon golds where either they don't get cut up at all or it's a quick couple of slices.

 

[muirford]

I often made them for gluten-free days, but didn't fry them. Baked in the oven after tossing with olive oil and whatever herbs or spices you might be in the mood for. Less work and bother, especially if you line the baking pan with parchment paper.
Make them in a hot oven - 425 to 450 and stir once to get the sides browned. They take about 30 minutes or so, depending on the size of your potatoes and your oven. Some recipes include yukon golds and purple potatoes for an interesting medley.
Garlic and rosemary is always a good choice. Parmesan is nice. I always did Old Bay spice when cooking at the Maryland inn (because Old Bay is a Maryland thing). Salt and pepper along with the herbs of choice.
Can be cooked and then kept warm in a warming drawer or low oven if you need to.

 

[TheBeachHouse]

I often made them for gluten-free days, but didn't fry them. Baked in the oven after tossing with olive oil and whatever herbs or spices you might be in the mood for. Less work and bother, especially if you line the baking pan with parchment paper.
Make them in a hot oven - 425 to 450 and stir once to get the sides browned. They take about 30 minutes or so, depending on the size of your potatoes and your oven. Some recipes include yukon golds and purple potatoes for an interesting medley.
Garlic and rosemary is always a good choice. Parmesan is nice. I always did Old Bay spice when cooking at the Maryland inn (because Old Bay is a Maryland thing). Salt and pepper along with the herbs of choice.
Can be cooked and then kept warm in a warming drawer or low oven if you need to..

Good idea. I've done something similar for dinners, but hadn't thought of it for breakfast.
Slapping head!

 

[2cat_lady]

Roasted potatoes rock! I use parchment paper when I bake mine. Come out nice and crispy, don't need to babysit and clean up is easy.

 

[Breakfast Diva]

I only have 1 oven and I can't have it on high temp due to the egg dishes, etc. What I do is nuke the potatoes (can be nuked the night before), make them just barely cooked. Peel them then cube them up. Fry them very quickly in olive oil and they crisp up fast.

 

[Morticia]

I only have 1 oven and I can't have it on high temp due to the egg dishes, etc. What I do is nuke the potatoes (can be nuked the night before), make them just barely cooked. Peel them then cube them up. Fry them very quickly in olive oil and they crisp up fast..

That's a problem here, too - one oven. We have to plan the entire breakfast around how much space there is. Can't get in the oven if Gomez is using the stove top. Can't have a baked starter if Gomez made bacon because we hot hold in the toaster oven and in front of that is the only counter space to put the casserole dish with the starter.
:-(

 

[Anon Inn]

We do potatoes nearly every day.
Prep: Peel, dice and hold in cold water.
Two stage cook: first place in steamer 15 min to cook through. Hold over hot water. Microwave can do this part if you're in a hurry, but the texture wont be as good.
After guests are on first course, finish - brown and crisp on griddle along with bacon or sausage.
In addition to 5 burner stovetop, a griddle similar to this is right next to the stove. makes bacon, potatoes, french toast, pancakes a snap. Well worth the space.
I have also finished the potatoes with a small amount of oil in a wok. Works great.

 

[MtnKeeper]

Try this - take SMALL red potatoes, 2 each person. Microwave for 4-5 minutes (depending on your microwave). Then take them out, squish them down with a heavy wide glass, cover with a pat of butter and sprinkle on some herbs like Herbs de Provence. Pop into your oven or toaster oven to crisp up and melt butter. You can then hold these on the cookie sheet wrapped in tin foil. If you have room in your oven, pop them in there to hold. Guests love these. You can do the same with small yukon gold with different herbs like rosemary and olive oil. So easy and so good.

 

[BananaE29]

I do fried potatoes every Saturday. Yukon golds, and I throw a sweet potato in. I use leftover bacon grease to fry them in.

 

[Morticia]

Went to the local market today (instead of the big grocery chain) and found loads of small colorful spuds! Red, yellow, purple. Sunday breakfast!

 

[Glaciers In Saskatoon]

We do potatoes nearly every day.
Prep: Peel, dice and hold in cold water.
Two stage cook: first place in steamer 15 min to cook through. Hold over hot water. Microwave can do this part if you're in a hurry, but the texture wont be as good.
After guests are on first course, finish - brown and crisp on griddle along with bacon or sausage.
In addition to 5 burner stovetop, a griddle similar to this is right next to the stove. makes bacon, potatoes, french toast, pancakes a snap. Well worth the space.
I have also finished the potatoes with a small amount of oil in a wok. Works great..

First Course! Our place is One Course, but I am definitely be adding potatoes to some of our repertoires, everyones ideas sound Yummmmmmyyyyyyyy
.

 

[Glaciers In Saskatoon]

We do potatoes nearly every day.
Prep: Peel, dice and hold in cold water.
Two stage cook: first place in steamer 15 min to cook through. Hold over hot water. Microwave can do this part if you're in a hurry, but the texture wont be as good.
After guests are on first course, finish - brown and crisp on griddle along with bacon or sausage.
In addition to 5 burner stovetop, a griddle similar to this is right next to the stove. makes bacon, potatoes, french toast, pancakes a snap. Well worth the space.
I have also finished the potatoes with a small amount of oil in a wok. Works great..

First Course! Our place is One Course, but I am definitely be adding potatoes to some of our repertoires, everyones ideas sound Yummmmmmyyyyyyyy
.

 

[MSDouglas]

Fried potato balls are again great snack along with french fries.