|by William Guilford|
Eugene Grubb and William Guilford's 1912 book, "The Potato," is a comprehesive source of information on growing and using potatoes, in a variety o...
Results 1 - 10 of 71 for pan-fried potato
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Peel potatoes and ... oil in frying pan. Place potatoes ... placing potatoes in a colander. NOTE: I enjoy using the iron skillet for cooking this recipe.
Peel potatoes and ... large heavy frying pan fry bacon slowly ... minutes. Turn occasionally. Serve garnished with parsley and crumbled bacon. Serves 6.
Peel potatoes and wash. Cut potatoes into long, narrow pieces. Sprinkle salt and pepper on potatoes and mix. Put shortening in large skillet and ...
Peel potatoes and onion and slice both. Separate onion slices into rings. Melt enough butter to cover bottom of large skillet and layer potatoes on ...
Saute 1 large ... Add 3 cups potato cubes and enough ... and enough butter (about 3 pats) to quickly brown all. Complements fish, pork, chicken and beef.
Peel potatoes and ... in iron frying pan, heat. Put ... burning. When done, place potatoes in colander to drain oil from them. Salt and pepper to taste.
Peel, wash and ... in skillet (frying pan). Add potatoes, ... turn heat to medium high to let potatoes brown. When most are brown remove to a serving bowl.
Depending on size, ... butter in large pan over low heat. ... My mother often cooked extra potatoes for supper, so she could make these for our breakfast.
Grease electric fry pan with shortening. Mix ... carrots around meat. Cover; set at 200 degrees. Simmer about an hour or until all is completely cooked.
On medium high heat fry garlic and onion until brown. Add sliced potato and fry until golden brown and soft.
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