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Hi! I’m Betty. Welcome to Betty’s Kitchen. Today, we’re making country fried potatoes.
You probably noticed I don’t make a lot of fried foods. I don’t think that’s the healthiest way I do vegetables or to do meats. But occasionally around here, we just want to have some country fried potatoes. I grew up with them and so did my husband and we don’t eat large portions of them but it’s really a good dish.
So let me show you how we make them. You need to take some potatoes of your choice. I got a three pack like this, these are Idaho potatoes. They’re recent variety, they can be used for baking, and they can be used to all purpose. I peeled them and then I took a chef’s knife and cutting board here and slice them until they are in about ¼ inch slices. So I have three of them there. You might notice that I have an onion sitting here. I have one onion that I will be using. Right now it is slice in about the same fashion, maybe a little thinner and it’s sitting in water.
I'm not going to start it off at the beginning but over here, I have some oils getting hot. Actually I’m going to turn it off for a minute because I think this probably really hot while I prepare the potatoes. I salt them first and for this amount of potatoes, I have measured out one tablespoon but I feel more comfortable doing it like this because I grew up doing like this and you can just sort of tell when there’s enough on there. Easier for me at least than measuring it out and doing it that way, so I’m not really using that whole tablespoon. I used about three quarters of the tablespoon; I think that’s going to be about right. I will write it up in the recipe. If this too salty will let you know, its not salty enough I’m going to let you know but I’m thinking about three-quarters of a tablespoon of salt.
And what I did was hold this like I’m holding the onions in cold water until I was ready to use them then I drained them to this colendar and there’s a little bit of water here. But it was important for me to drive them the best I could. So I use paper towel to try them in order to decrease the amount of sputter that I’m going to get over here.
So let me turn this on. You need to have some oil in there. I choose peanut oil and I’ve got two tablespoons of oil in a deep skillet. I like it deep because of the sputtering that happens when you fry. I always do my salting ahead of time and you can do the pepper as well. I think I’ll do that once they can in the skillet or you can do it after they’re done. It doesn’t really matter. Let’s just put a few at time and these turbo with them.
When you are working with hot oil like this, you really need to be very careful. So my plan is to put this in, put a little pepper over them and then I’m going to cover them with the lid and let them cook. And I will come back and stir them occasionally and they’ll be cooking for about 20 minutes. About halfway through the cooking of them, I’m going to add them the onions. The onions don’t take as long as the potatoes so if I put them in right now, then more than likely they would end up with some blacken parts and that’s not good.
So let’s go ahead and get our potatoes halfway done then we’ll add in the onions and I’ll be stirring so that all surfaces get contact with the oil but I think I will stir right at the beginning. And then put a lid on. So there’s a good start, here is the lid. If your lid doesn’t fit perfectly that’s okay.
Its all ready 10 minutes and I’ve been stirring this occasionally and you can see what they look like. They are beginning to brown up, they’re still frying in that grease, well, that oil, peanut oil. And we have our onions right here. I have drained them, dried them and separate them into rings. So they’re going in. I want to say this is optional. If you don’t like onions with you potatoes then just have your fried potatoes by themselves but this does add very nice flavor. This will sweeten as they fry up and the flavor will blend in with the potatoes and it will just be a marvelous combination.
So I’m going to put the lid back on and I’ll be stirring and we’ll see when they’re done. Maybe 15 minutes total or maybe 20. I’ll show you what they look like when they’re done. I think your fried potatoes are done and they have had 20 minutes of total cooking time. That was 10 minutes before the onions and 10 minutes after the onions. And for the last five minutes or so I’ve had the lid off so I can watch them carefully and then just stir them around. Let me turn this off and we’re going to bring them over here and put them in a nice bowl for serving. You can see they should be soft but also crispy in parts. There will be some brownish looking potatoes and then some that are kind of blonde same with the onions but those are our country fried potatoes with onions and that makes a very nice looking dish.
Now one addition I want to make for that is to top it off with a little bit of fresh parsley. So I’ve already gotten some. That’s fresh and snipped it and I’m just going to take my fingers and put a little on the top. That is a very nice flavor to go with any potato dish and I particularly like it with this one. So isn’t that lovely?