This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Quick & easy steakhouse thick sliced fried potatoes- technique

  • Filter
  • Time
  • Show
Clear All
new posts

    Quick & easy steakhouse thick sliced fried potatoes- technique

    Thick-sliced potatoes, fried to a golden crisp in much less time standing at the skillet than usual. The trick?

    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.

    Last edited by Huskee; July 11, 2014, 11:38 PM.

    This sounds good.

    I use red potatoes, slice bout 1/4 inch before I microwave them, them mix in a little oil and bbq rub, nuke them for about three minutes, then grill them until crispy.


      How about using bacon grease instead of oil? That is what I use when I do potatoes


        Not a bad idea, I do that with eggs sometimes.


          I have scrambled eggs nearly every day for breakfast as we have 13 chickens. Going to try that tomorrow


            I could eat eggs every meal. I have chickens too.


              Thanks for your post - i have done the same thing with potato wedges and even with baked potatoes finished in the oven. Always felt ashamed about taking a short-cut but i can't tell any difference between par-boiled and pre-nuked the end result is always great. When i feel a little lazy i even peel potatoes slice them into cubes and nuke them with a little water covered with cling wrap until tender - drain the water and cover with butter and salt and pepper. Tasty.....



              No announcement yet.


              These are not paid ads, they are a curated selection of products we love.

              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

              Use Our Links To Help Keep Us Alive

              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

              The Good-One Is A Superb Grill And A Superb Smoker All In One

              The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.

              The Cool Kettle With The Hinged Hood We Always Wanted

              It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.

              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

              kamado grill
              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

              Is This Superb Charcoal Grill A Kamado Killer?

              The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!