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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.


how to make country style potatoes. method: do not peel potatoes. wash them and cut in 1inch cubes same with all the other veggies being used cooking heat the non stick pan and allow it to heat add a tablespoon of oil to coat the pan. add potatoes to the pan. add the onions, bell peppers and stir on hit heat for a few minutes.


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.


Once oil is hot, place potatoes, onions and peppers in skillet, season, cover and allow to cook for 10 to 12 minutes, until potatoes turns a nice golden brown, then flip. Continue cooking uncovered until potatoes are golden brown on all sides and tender, turning occasionally.


Southern Fried Potatoes. Southern fried potatoes are essentially pan-fried potatoes and onions. As the name implies, this is a popular southern dish, however, it is commonly prepared in other regions as well, often referred to as country fried potatoes (which can vary in preparation).


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.


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


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.


Put the potatoes in a saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the water to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 10 to 15 minutes, or just until the potatoes are tender.


Sliced Potatoes: Thinly slice potatoes about ⅛ inch thick.(If you have one, use a mandoline ($40, Bed Bath & Beyond)) or vegetable slicer to quickly and evenly cut the fried potato slices.In a large skillet, melt butter (use about 1 tablespoon for each medium potato) over medium heat. Add potato slices and cook, covered, 8 minutes, turning occasionally.