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Learn how to make this simple classic American recipe: Fried Potatoes.
Tags:How to make Fried Potatoes,cooking lessons,cooking recipes,cooking tutorials,dave can cook,french fries,fried potatoes,jaybobed
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Hey, how you are all doing, it is cooking with Dave, once again, I am Dave. Today I am going to cook some fried potatoes, and I love the wasp when you said Dave can you do the French fries, fried potatoes or something, I said sure.
So we will make some fried potatoes like my wife Patty, would look good. They cook real good, quick, easy to do, go well with pretty much anything. I can eat them with cheese burgers, hot dogs, chicken sandwiches, barbeque sandwiches, barbequed - potato wedges, come on they will go with anything. I am bringing you down here; show you how to do.
The first thing you want to do is put some oil in our pot, I will get my Dutch oven here, I like to use my Dutch oven, because now the more you fry in cast iron the better off it is, so I like to fry in a Dutch oven, it works really well, gets really hot. I am to go and put some Canola oil in here. I am going to put not a lot, I don't know. I am just going to put the whole thing in there, 64 fluid ounces. I have put about three quarters of it in there. Enough so I can do a couple of batches. I will do one batch at a time.
We are going to cut up about 7-8 potatoes, figure to cut up two potatoes for each person that you are serving. Alright while oil is heating up we go will go here in a slice up our potatoes, I have washed up about 7-8 potatoes. I don't peel them, I like to just to cut them and make some big wedges out of them, like that! Big potato wedge! People around here, they are not at all happy about the potato wedges, so they want me to peel them, I am not going to peel them. I like the peel, the peeling is the best part, about the potato for you. And most people throw it away but I like the peeling. What I really do though is I would make it look like I have tried to peel them, and I will cut off some edges, like that.
And then, you could use those potato skins if you wanted to, and cut off the end, cut off the end, and then I will cut them up like fries, the big fries. I like the big fries, big potato fry is like the best! Put them in the bowl, keep them moist in water till you are ready to fry them. So it is nice, to bake potato wedges, well I like to fry. And then I took some peeling off, so looks like you know what I am saying. That I have peeled them, almost peeled them.
Alright, oil is heating up here, crackling and popping, just heating up and gets ready for to stop cracking and popping, I am putting fries in there. Alright, there is our fries, they are ready to go. You can make sure we're ready to go by, always take a little fry, and drop it in there so find up, almost ready to go. We want to make sure oil is very-very hot when we start frying these things, and that's why I get a batch in, I will turn them all down about medium high and try to keep them all high holds on the fryer. We don't want to add too many at one time, it'll make our oil get too cold.
And Paula asked me one time you splash at wrong end, it ain't burning, splash at burning. We are going to add too many at one time. Alright, just going to even them out, make sure they are all submerged in the oil, and they will fry right up. And like I said after you get them all in there, give them all to frying, I will turn them all, about medium high. Don't want to get too cold, but don't want to burn even, don't want to burn them at all.
We are frying it up doing nicely, I have been frying them about 5 minutes, I guess. So, I m putting my spider up underneath there, kind of give them a little turn. This is a spider, it is what this is called, I love this thing for frying because it will not hold any oil, you see that.
As soon as you put any oil and come up, that oil pretty much gets off of there, and does not come with you. You use a spoon holder or something, when you dip it in a bucket of oil and you beat your food out of the oil. So, you don't want to do that, get yourself a spider. And about little 5 minutes of cooking them, I am going to give them a little turn, they are looking nicely. We want our fried potatoes to be crispy on the outside, and tender in the middle and pretty much when they start turning golden brown, they start floating then you know it is done.
So that is getting pretty done, it is almost there, it starts floating, we start taking them out, put them on a paper towel with the oil draining off them. You know we will be eating is some Tracey fries. That is what we call them, we call them Tracey Fries. We used to always, feed on these potatoes back in the bay. And it just was easier to chop some potatoes, throw them in a little oil, call them fries and Tracey loves to do it, Tracey is always the in charge of frying the fries, she likes to fry them hot, make sure they are crisp on the outside and so we call them Tracey Fries.
Alright, when the fries start turning brown and start floating like that, I see they are done pretty much to give them a stir, make sure everybody floating. Take out the ones on the top first. And you guys will mum finish cooking. And we have us some nice, tasty - nice, tasty Tracey Fries. So let's get them up on the paper towel, let that oil drain off them.
Alright that's a plate of Tracey fries there. That is going to be good, man, as soon as I take them out of the oil, go ahead and salt them and paper them in that way salt will heat your fries a little better. Let all the oil drown for instant. Your salt, you don't want to do too much and I like a little bit of pepper on my fries also. So a little salt and pepper! And so give them a little stir, make sure salt and pepper gets all around and everybody is having...