WH's OutdoorsChick
New member
I wanted to Sauté some Red potatoes on the Stove top, but I can not find a good Recipe.... Does anybody have ANY?
Anybody For Potato Recipe
- Thread starter WH's OutdoorsChick
- Start date
whitedeer
New member
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1 lb Red potatoes
1 t Olive oil
1 cl Garlic -- crushed
1/2 c Defatted, low-salt chicken
-stock
Salt and freshly ground
-pepper
Wash and thinly slice potatoes. This can be sone in a
food processor fitted with a slicing blade. Heat oil
in a non-stick skillet large enough to hold potatoes
in one layer. Add garlic and potatoes. Lower heat and
simmer 20 minutes or until stock is absorbed and
potatoes are soft. Add salt and pepper to taste.
1 lb Red potatoes
1 t Olive oil
1 cl Garlic -- crushed
1/2 c Defatted, low-salt chicken
-stock
Salt and freshly ground
-pepper
Wash and thinly slice potatoes. This can be sone in a
food processor fitted with a slicing blade. Heat oil
in a non-stick skillet large enough to hold potatoes
in one layer. Add garlic and potatoes. Lower heat and
simmer 20 minutes or until stock is absorbed and
potatoes are soft. Add salt and pepper to taste.
P
pawclaws
Guest
NEVER sautee red potatoes, unless of course they are the very large ones. You like fried potatoes?
Get some Idaho Russet Burbank spuds and wash them off good,s remove the eyes and peel them. Meanwhile be bringing a jpan of water up to a boil. Cut each potato in half lengthwise, cut half of the halves in half lengthwise again. Now lay one of the pieces flat side down on your cutting board and lkay a knife blade about an inch down from the top at a 45 degree angle and cut off a piece. You should have piece of potato with between three and five unequal surfaces. Now angle the blade in the opposite direction and cut off a second uneven slice. Continue this process until all the potatos have been cut into pieces about an inch in size but with irregular, uneven, and an unequal number of exposed surfaces. Dump them into the water and bring it to a boil. Add a big pinch of sea salt to the water. At a boil femove the pan from the heat and allow it to rest covered for about ten minutes. Drain the potatoes and allow them to air dry while you prepare the skillet. Heat the skillet to "hot" then add your cooking oil. I like either olive or with some clarified butter added a little later. Put your potatoes into the skillet and season with a generous sprinkle of onion powder and garlic powder. They will brown quickly so keep them moving and turning them until all the surfaces are browned nicely. Season to taste with salt and pepper and give them a try. This will give you a super nicely crisped and browned potato that has a flavor superior to any other I have tried. If you like to add onions or peppers to your fried potatoes sautee them separately and combine them after all the components are done. This will help keep the potatoes crisp.
Save the little red potatoes or new potatoes for the green beans where they do a wonderful job.
Get some Idaho Russet Burbank spuds and wash them off good,s remove the eyes and peel them. Meanwhile be bringing a jpan of water up to a boil. Cut each potato in half lengthwise, cut half of the halves in half lengthwise again. Now lay one of the pieces flat side down on your cutting board and lkay a knife blade about an inch down from the top at a 45 degree angle and cut off a piece. You should have piece of potato with between three and five unequal surfaces. Now angle the blade in the opposite direction and cut off a second uneven slice. Continue this process until all the potatos have been cut into pieces about an inch in size but with irregular, uneven, and an unequal number of exposed surfaces. Dump them into the water and bring it to a boil. Add a big pinch of sea salt to the water. At a boil femove the pan from the heat and allow it to rest covered for about ten minutes. Drain the potatoes and allow them to air dry while you prepare the skillet. Heat the skillet to "hot" then add your cooking oil. I like either olive or with some clarified butter added a little later. Put your potatoes into the skillet and season with a generous sprinkle of onion powder and garlic powder. They will brown quickly so keep them moving and turning them until all the surfaces are browned nicely. Season to taste with salt and pepper and give them a try. This will give you a super nicely crisped and browned potato that has a flavor superior to any other I have tried. If you like to add onions or peppers to your fried potatoes sautee them separately and combine them after all the components are done. This will help keep the potatoes crisp.
Save the little red potatoes or new potatoes for the green beans where they do a wonderful job.
Calif. Hunter
Active member
Just peel and slice the dam potatoes, fry in some olive oil with either chopped fresh garlic or garlic powder and black pepper. Add some chopped or sliced onions just before the potatoes are done - the onion will cook a lot faster than the taters and will be black if you throw them in at the same time you start the potatoes.
Season with Cajun seasoning or seasoned salt just before serving.
You can leave the peels on the potatoes if you want.
Season with Cajun seasoning or seasoned salt just before serving.
You can leave the peels on the potatoes if you want.
P
pawclaws
Guest
Hey Cali, she said GOOD recipe!! 
Calif. Hunter
Active member
You, Sir, are a Chef. I am just a darned good cook!
"you will now have between three and five unequal surfaces." What if I end up with 7 unequal surfaces???
"you will now have between three and five unequal surfaces."
What if I end up with 7 unequal surfaces??? smalls
Well-known member
Hey, I heard Paws got a new show on the food network.
"Cooking with Arrogance"
"Cooking with Arrogance"
Gunner46
Well-known member
1 Stew pot (note 'Instructions' post earlier)
a couple pounds of Golf Ball size Red Taters
3/4 Stew pot water
Palm full of Clam Boil mixin's
Slow Boil fer.. ooohh.. 1 hour, maybe a tad less
Drain, butter, sour scream, garlic..
a couple pounds of Golf Ball size Red Taters
3/4 Stew pot water
Palm full of Clam Boil mixin's
Slow Boil fer.. ooohh.. 1 hour, maybe a tad less
Drain, butter, sour scream, garlic..
WH's OutdoorsChick
New member
Thanks Y'all I appreciate it. I think Tonight I am making Hooters Buffalo Wings and Blomming Onion. I love being able to use WH as a Guinie PIG
P
pawclaws
Guest
Cali, I think Gunner46 got the better of we! ODC, don't try to use those Russets in spud salad, they will fall apart on you. Use the redsor Kennebecks with a nice smooth, waxy meat. (I may not know shit, but I do know taters!)
ODC, don't try to use those Russets in spud salad, they will fall apart on you. Use the redsor Kennebecks with a nice smooth, waxy meat. (I may not know shit, but I do know taters!) 
