
Microwave your potatoes, whole, on the 'baked potato' setting, until done. Then slice & fry!
This seems like an extra step but it actually eliminates a lot of time, and makes great delicious crispy fried potatoes. While your potatoes are microwaving ("baking") the majority of the cooking is being done, so you can be doing other things. The potatoes can be put aside to cool before slicing and frying, so this method also eliminates the time crunch frying potatoes usually causes. Then when it's time to fry, the potatoes have already been cooked, so frying to golden takes just a fraction of the time.
Gold potatoes work best, but you can use any potato you like for frying or baking.
- Wash potatoes thoroughly, do not peel.
- Place in microwave on the 'baked potato' setting. Many microwaves require you to enter the number of potatoes and it will calculate necessary cook time. If you have one that doesn't have the auto feature, microwave on High (1100 W) for about 13 min for 3 or 4 potatoes (adjust to your amount), or until done to normal baked potato consistency.
- Let cool before slicing. Hot potatoes are almost impossible to handle.
- Slice 'em thick, 3/8"-1/2" or so. Since the potatoes are cooked they will be quite soft, so thin slicing is not an option.
- While slicing, preheat your skillet (cast iron or nonstick) with 1/4" or so of oil- vegetable, canola or corn oil, it doesn't matter. Avoid olive oil.
- When oil is heated, add potato slices carefully. Watch them, as they'll brown much quicker than raw potatoes.
- Flip when ready, and lightly salt the browned side. Repeat.
- Place on paper towel-lined plate or dish to absorb excess oil. Serve promptly when all potatoes are finished frying.
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