Probably potatoes are best fried in a pan that has a good lid available. So you get one side fried. Place the lid on the pan and get your oven mits on for the next action. Pick the pan up off the burner and move it over counter space away from the stove. Now hold the lid on real tight and flip the pan and lid so the lid is on the bottom. Put everything on the counter so the lid does not fall over. You may need a couple plates so a handle on the lid can fit between. Next lift the pan off and put it back on the burner. Then get the potatoes already flipped into the lid and gently slide each back into the pan making sure the crisp sides are face up.
Alternatively leave everything in the pan and start flipping with spatula and feel the tops of whatever gets flipped. It's possible to miss some that way but that's the normal way to handle this job. On Sun, 11 Aug 2019, vera ervin via Cookinginthedark wrote: > Date: Sun, 11 Aug 2019 15:42:41 > From: vera ervin via Cookinginthedark <cookinginthedark@acbradio.org> > To: cookinginthedark@acbradio.org > Cc: vera ervin <veraer...@comcast.net> > Subject: Re: [CnD] Home Fried Potatoes Recipe > > Please tell me how you flip potatos when wanting then fried. > > -----Original Message----- > From: Pamela Fairchild via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Saturday, August 10, 2019 10:12 PM > To: cookinginthedark@acbradio.org > Cc: pamelafairch...@comcast.net > Subject: Re: [CnD] Home Fried Potatoes Recipe > > That looks like something easy to do with leftover cooked potatoes. If I cook > too many and don't make hash browns with them, I usually never get around to > eating them before the furry green things get it. > > Pamela Fairchild > <pamelafairch...@comcast.net> > > -----Original Message----- > From: Helen Whitehead via Cookinginthedark > Sent: Saturday, August 10, 2019 6:17 PM > To: cookinginthedark@acbradio.org > Cc: Helen Whitehead <hwhiteh...@cogeco.ca> > Subject: [CnD] Home Fried Potatoes Recipe > > Home Fried Potatoes Recipe > > 1 1/2 pounds Gold or red skinned potatoes > 3 tablespoons butter or margarine, divided > 1 dry yellow onion, chopped fine > Kosher salt and freshly ground pepper to taste medium heavy skillet > Directions PREP > 15 mins > COOK > 15 mins > READY IN > 30 mins > Use left over boiled Yukon Gold or red skinned potatoes* cut into 1 inch > square pieces. In a heavy skillet, melt 1 tablespoon or butter and saute > onions for approximately 5 minutes, or until the onions are lightly browned. > Add 2 tablespoons of butter and diced potatoes, and stir to mix onions and > potatoes. > > . Cook over medium heat until golden brown, approximately 6 to 7 minutes. > Flip and cook an additional 6 to 7 minutes until golden brown. > . Salt and pepper to taste. > > *To Boil Potatoes: Scrub potatoes, cutting out any darkened spots. Cut > potatoes into quarters. Place potatoes in a large sauce pan filled with > enough cold water to completely cover potatoes. Add 1 teaspoon salt, bring to > a boil and > > cook 20 minutes or until tender. Drain. > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > -- _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
