Time 45m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat the oven to 450 degrees F. Place a rimmed baking sheet in the oven as it preheats for about 10 minutes. Place the russet potatoes and sweet potatoes in a large bowl. Drizzle with the olive oil and sprinkle with the seafood seasoning and salt. Toss well to coat evenly. Using a hot pad or towel, remove the hot baking sheet from the oven and pour in the wedges. Bake, stirring halfway through, until deep golden brown and beginning to crisp, 25 to 30 minutes.
Time 25m Yield 4 Number Of Ingredients 3 Steps:
Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly. Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.
Time 45m Yield 2-3 serving(s) Number Of Ingredients 6 Steps:
In a lg. cast iron frying pan add olive oil. Fry sliced onions on med-high, for about 5 minutes and often so they don’t stick. Push onions to one side of the frying pan, and add raw chopped potatoes. Cook potatoes and onions turning often to brown evenly. When potatoes are a golden brown, mix onions in with potatoes. Add garlic, and mix in with potatoes and onions. Add Tony Chachere’s Creole Seasoning. Mix in with potatoes. Salt and pepper, to taste. Serve.
Time 35m Yield 5 serving(s) Number Of Ingredients 11 Steps:
Peel and cube or wedge the potatoes. Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes. Heat oil in skillet. Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking. While oil is heating, in a colander drain potatoes. Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated. When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way. **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time. When browned and lightly crisped remove from oil and drain on paper towel. While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat. Fry veggies until onion starts to turn brown and golden around edges but don’t let them turn too dark. Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil. Add a little more oil and turn heat back up to get it hot. (Watch and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad). Now, to the hot oil add back the once-fried crisp coated potatoes – and fry again same way until the potatoes have formed a nice, brown crust on all sides. When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes. Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don’t fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right. You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served. When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly. Enjoy.
Time 45m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
Heat the oil, in a large non-stick frying pan, over med-high heat. Put the onions on one side of the frying pan, then put the potatoes on the other. Sprinkle the spices over the top. Mix in the garlic with the onions. Stir well. When onions are tender add the garlic and onion mixture to the potatoes. Cook until the potatoes are tender and nicely browned, stirring frequently so the onions and garlic don’t burn.
Yield 1 serving(s) Number Of Ingredients 3 Steps:
Boil potatoes with jackets on until the fork goes in fairly easily. Peel potatoes after they cool. Put small amount of oil in skillet. Slice and fry until brown.
Time 1h30m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350°F On a large rimmed baking sheet, combine potatoes, onion, bell pepper, rosemary and oil; season with salt and pepper. Toss until coated with oil;bake until tender, about 1 hour. Transfer to a serving dish.
