A question about Fried Potatoes

[Andy in Germany]

In the end I sliced and fried them until browned (I don't have much success with parboiling or steaming: they go mushy on me) I dropped the onions in and stirred them up a bit or five minutes, then dropped the lot in a casserole dish placed it in the oven at high heat and got on with browning batch two.

When this was in the oven I left it for 20 minutes and then served. It worked pretty well: the onions were softened and a bit brown and the tatties were brown, cooked through and and crispy but not too dry,

If things go on like this I'll be accused of cookery...

 

[tamiya]

Type of potato also affects cooking & outcome powdery dry type better for mashing & fries, vs harder waxy variants better for baking & cottage fries.

Parboiling them halfway converts starch into sugar, they brown faster. (Or if you don't want a pot of boiling water next to your frying oil, microwave works too.)

Type of oil also affects how fast they brown - our kitchen keeps 3-5 different oils. Chips I fry in canola usually but recently tried ricebran oil & it took forever to brown. For panbaking "cottage fries" I use peanut oil with a fraction of butter for flavour.

Cookery is good, I get to make things *i* wanna eat

You want fancy? Chips are best "double fried"... pre fry then until lightly brown, then put them aside until required. Then back into hot oil, 3-5mins to brown them off.

 

[MichaelW2]

Cut the spuds into wedges. Par boil, drain and let the excess water drain for a minute or two. Spoon into a baking tray of hot oil, maintain the sizzle with a bit of heat. Add some salt/pepper/herbs as required. Put into hot oven (200-220) and cook until cooked. Less work than frying and IMHO, better results. I prefer skins on but you can peel.
The are not quite roast potatoes but almost. Without boiling they take about 40-50 mins.
You can turn them after 20 mins.

Onions prefer slower, lower temp cooking so you can do some at the bottom of the oven.

 

[Andy in Germany]

Ta-Daaaa...

Thanks for the suggestions. I tend to prefer tatties to pasta because I bulk out like a balloon with pasta, so I'll be trying some of them out, but I think this works.

I'll probably add carrots next time.

By the way, we know these as 'pan-Haggarty(panhagattie' (?) has anyone else heard of the name?

We need a vinegar bottle.

 

[Asa Post]

By the way, we know these as 'pan-Haggarty(panhagattie' (?) has anyone else heard of the name?

https://www.bbc.com/food/recipes/panhaggerty_93163

and many variations

 

[Fnaar]

View attachment 430561

Ta-Daaaa...

Thanks for the suggestions. I tend to prefer tatties to pasta because I bulk out like a balloon with pasta, so I'll be trying some of them out, but I think this works.

I'll probably add carrots next time.

By the way, we know these as 'pan-Haggarty(panhagattie' (?) has anyone else heard of the name?

We need a vinegar bottle.

A Northumberland classic!!

https://www.thespruceeats.com/northumberland-pan-haggerty-recipe-435687