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Add the potatoes and cook with a lid on, stirring occasionally until the potatoes are golden brown - about 30 to 45 minutes depending on the type of potatoes used. Take the lid off for the last 10 minutes of cooking. If using fresh garlic, add now and cook for a further 5 minutes, until the garlic is soft.


Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk.


Have your grease and oil hot. Add potatoes, onion, garlic, pepper. Fry uncovered for about 45 minutes turning down stove after potatoes have browned and cooking until done. Remove from stove, add salt. Makes about 8 to 10 servings. Enjoy! Note: You can also add green peppers and any kind of meat like ham or smoked sausage to this recipe.


(If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.) Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds. Stir the potatoes into the paprika oil until well coated.


HOW TO MAKE THE BEST SCALLOPED POTATOES: Preheat the oven to 350°F. Spray a 9×9 baking dish with cooking spray, set aside. Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.


Skillet Potatoes (also called Home Fries) are crispy on the outside, tender and creamy in the middle.They’re essential to the hearty breakfast plate and a welcome side dish for any meal! A simple parboil and shake technique before crisping in a cast iron skillet means using less oil, but achieving even better flavor and texture than standard fried potatoes.


Add the potatoes, onions, salt, and pepper and cook over medium-low heat for 15 to 20 minutes, turning occasionally with a flat spatula, until the potatoes are evenly browned and cooked through.


Mom used only potatoes, water, salt, pepper; start potatoes in cold water and bring to boil; when just fork tender, lower heat and cook “down low” to point where liquid thickens to consistency one desires.


cook for about 10 minutes; add onion; and turn potatoes; replace lid; cook for about 10 more minutes until potatoes start to smother down; take lid off and let potatoes brown some; do not let potatoes stick (if you are using a good skillet, this should not be a problem). when potatoes are done add salt to taste; potatoes are done when very tender


Simply Made Potatoes are one of nature’s simplest foods. We like to keep it that way. That’s why Simply Potatoes are made with fresh, never frozen potatoes and real ingredients.