|by Alan Romans|
This book both traces the history and development of the potato from its beginnings in South America to its current dominance of the food chain in...
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Pare potatoes, cut into ... the slices of potato turn golden brown ... Continue cooking and turning until they are crisp, brown; sprinkle with salt and pepper.
This soup is ... cold day. Dice potatoes. Add just ... soup has been cooking for 2.5 hours. Corn bread goes great with this and even green onions on top.
Boil potatoes in skins until ... 4 slices of fried bacon reserved (saving ... mayonnaise. Return to oven briefly. Garnish with remaining bacon. Serves 6.
Cook over medium heat stirring frequently until thick and pour over sliced potatoes.
Combine soup, milk, chicken (salt), vegetables, 1/2 cup cheese and 1/2 cup onions. Place in casserole dish. Bake covered at 375 degrees for 20 ...
Place potatoes and eggs in ... thick batter (very thick). Preheat griddle, place mix with large spoon and flatten. Cook on each side until golden brown.
Spread potatoes on a 10"x14" ... to mix soup and potatoes. Cover and continue baking until done. Great accompaniment to beef and poultry. Serves 6 to 8.
Put the potatoes in big bowl. ... Deep fry until the potatoes are brown to taste. Add salt. Cheez Whiz, ketchup, mustard, or vinegar make good condiments.
In a food ... not crispy. Grate potatoes using the same ... the 5 potatoes, fried onions and matzo ... pan at 400°F for 45 minutes or until well browned.
Soak chops or ... frying. Tenderloin is best! Then hams. ... Serve with: Mashed Potatoes (use real potatoes, ... real), 1 teaspoon butter or bacon grease.
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