A question about Fried Potatoes

[Andy in Germany]

I'm currently frying potatoes to feed my three boys, who can eat about as much as a Mongol Horde in one sitting. Unfortunately I only have one frying pan and it'll take the contents o at least 2 to feed them all.

I am not a natural cook.

If I fry some sliced tatties until reasonably brown and them put them in a hot oven inside a casserole dish, that'll help them cook through, right?

And if I drop the onion slices in the casserole dish, that'll soften them without turning them in to brown string.

Or am I missing something here?

 

[Paulus]

I would just put them in a hot oven whilst you cook the others.

 

[Dave 123]

I would just put them in a hot oven whilst you cook the others.

His kids?
Harsh.

 

[Andy in Germany]

His kids?
Harsh.

I was wondering how long that'd take...

3 minutes.

 

[Andy in Germany]

I would just put them in a hot oven whilst you cook the others.

Excellent, thanks...

 

[rich p]

Fried pots are ideally sliced, boiled spuds when you've cooked too many the night before.

 

[Andy in Germany]

...when you've cooked too many the night before.

You can never cook too many spuds for my lads: I've sliced nearly 5 kilos (of potatoes) and they'll be gone by 8pm...

Two onions as well: I'll tell the boys to leave the window open tonight...

 

[twentysix by twentyfive]

Put some more in the pan @Andy in Germany I'll be round in a few minutes

 

[Dave7]

Fried pots are ideally sliced, boiled spuds when you've cooked too many the night before.

Had this tonight.......with sliced chicken and mushrooms.....loads of brown sauce. Very yummy

 

[Pale Rider]

Raw sliced potato takes a surprisingly long time to fry, and it's easy to end up with brown outside and raw inside.

The classic method is to par-boil the spud first - plunge the slices into fast boiling water for a minute or two.

Doing that you could get a mini production line going to make your three pan loads.

You may know, but boiling water and hot oil don't mix so you would need to quickly drain the par-boiled spuds.

They may still spit a bit, but then so do I and it's never done me any harm.

 

[subaqua]

Fried sliced spuds with onions and mushrooms in a creamy garlic sauce with thick square sausage ... mmmmmmmmmmmmmmm

 

[pawl]

It’s just about to be banned by theE U Get frying

 

[Broadside]

Chop the potatoes in to cubes just a bit bigger than a dice, lightly toss them in oil in a bowl then tip them on to greaseproof paper in an oven at 180c/200c. Come back 25 mins later to perfectly cooked Boulangere potatoes. A nice and easy low admin way to do it.

 

[Andy_R]

Chop the potatoes in to cubes just a bit bigger than a dice, lightly toss them in oil in a bowl then tip them on to greaseproof paper in an oven at 180c/200c. Come back 25 mins later to perfectly cooked Boulangere potatoes. A nice and easy low admin way to do it.

wot i wuz about to say

 

[slowmotion]

I do a variant of @Broadside's. Leaving the skins on makes them so much tastier than chips. Here's one of many recipies…..

https://www.bbcgoodfood.com/recipes/2559/olive-oilbaked-potatoes