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Subject: Pan Fried Potatoes
Newsgroups: rec.food.cooking

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From: U.N. Owen 
Date: Fri, 08 Dec 2000 14:14:09 GMT
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I've a rather dumb question. Every time I make pan-fried potatoes (sliced
potatoes, fresh or boiled, fried in a thin layer of oil), they stick to the
frying pan and I have a layer of hard, crisp potato that has to be soaked
overnight to remove. It doesn't matter if I use an iron frying pan or a
teflon pan, they still stick.

I was told to wash the cut potatoes to remove as much starch as possible,
but this doesn't seem to work.

Any ideas as to what I'm doing wrong?

Alan

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From: sue at interport dotnet (Curly Sue)
Date: Fri, 08 Dec 2000 14:25:43 GMT
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You need more oil.  A "thin layer" is not enough to fry potatoes.

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From: mmm[at]winery.garlic.com (Mark Thorson)
Date: 8 Dec 2000 06:55:19 -0800
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Keep the potatoes moving until they start to cook on the outside.
Every few seconds, nudge the potatoes to keep an adhesive bond
from forming.  Once they are slightly fried on that side, they
will stop sticking.

If you just put the potatoes and oil in the pan and expect
them to cook themselves, they will expect you to clean the pan
afterwards.  Potatoes are funny that way.  New potatoes (fresh
potatoes that haven't been in storage) have more of this kind
of attitude.

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From: ndooley[at]blue.weeg.uiowa.edu (Nancy Dooley)
Date: Fri, 08 Dec 2000 17:23:34 GMT
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Mark Thorson wrote:
>If you just put the potatoes and oil in the pan and expect
>them to cook themselves, they will expect you to clean the pan
>afterwards.  Potatoes are funny that way.  New potatoes (fresh
>potatoes that haven't been in storage) have more of this kind
>of attitude.

"Tato 'tude."

In addition to Mark's comments, make sure the pan is HOT before you
put in the shortening/oil/whatever.

N.

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From: Dimitri 
Date: Fri, 8 Dec 2000 07:41:19 -0800
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U.N. Owen wrote:
> I've a rather dumb question. Every time I make pan-fried potatoes (sliced
> potatoes, fresh or boiled, fried in a thin layer of oil), they stick to the
> frying pan and I have a layer of hard, crisp potato that has to be soaked

I believe you are not allowing the oil to heat sufficiently before adding
the potatoes.

Please keep the old rule in mind *hot pan, cool oil = no stick*

Heat the pan first , then add the oil, wait a minute or 2 then add the
potatoes.  The pan heats the oil then the oil cooks the potatoes.

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From: Martha Hughes 
Date: Sat, 09 Dec 2000 14:44:58 GMT
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Use a nonstick pan, that way you don't have to have so much oil.

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From: Stan Horwitz 
Date: 8 Dec 2000 15:55:01 GMT
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U.N. Owen wrote:
> I've a rather dumb question. Every time I make pan-fried potatoes (sliced
> potatoes, fresh or boiled, fried in a thin layer of oil), they stick to the
> frying pan and I have a layer of hard, crisp potato that has to be soaked

I don't have that problem. I use a non-stick pan and let it get very
hot before adding the oil. The trick is to make sure the pan is hot
before you put anything in it. You also need to move the potatoes
around in the pan every few minutes as they cook in order to prevent
them from sticking.

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From: Melna Barda 
Date: Fri, 8 Dec 2000 10:19:23 -0600
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U.N. Owen wrote:
> I've a rather dumb question. Every time I make pan-fried potatoes (sliced
> potatoes, fresh or boiled, fried in a thin layer of oil), they stick to the
> frying pan and I have a layer of hard, crisp potato that has to be soaked

Are you heating the pan at the highest setting?  I would go with a hot but
not the hottest for your cooktop.


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