Savory Fried Potatoes
Crispy pan-fried potatoes seasoned with Bavarian spice and Bloody Mary Mate. Easy side dish with tips for crispiness, onions, storage, and reheating.
This goes great as a side dish to any savory meat
Submitted by: Peter Krampert from Elgin, IL
Yield: 4-6 people as a side dish
- Cube potatoes into 1/2 inch pieces, heat oil with a bit of butter, and fry until golden brown.
- Add the Bavarian style seasoning and Bloody Mary Mate early so flavors meld; optionally add diced onions.
- Avoid crowding the pan, use enough fat to brown, and reheat in a skillet or oven to keep them crisp.
Spices
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Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How long should I fry the potatoes?
For 1/2 inch cubes fry about 20 to 30 minutes over medium to medium-high heat. Stir occasionally and watch for a deep golden brown. If pieces are still firm inside, cover the pan for a few minutes to finish cooking, then uncover to re-crisp.
Which potato type works best?
Russets and Yukon Golds work well. Russets get crisp on the outside and fluffy inside. Yukon Gold hold shape and have a creamy texture. Waxy potatoes like red or new potatoes also work if you prefer firmer pieces.
Do I need to parboil the potatoes first?
Not required for small 1/2 inch cubes. Parboiling speeds cooking and helps a tender center. If you parboil, boil 5 to 7 minutes until just tender, drain, dry, then fry to brown.
How do I get the potatoes extra crispy?
Dry the potato surfaces before frying, do not overcrowd the pan, use enough oil with a little butter for flavor, and let the potatoes sit undisturbed until they brown. Finish on slightly higher heat to crisp the exterior.
Can I use only butter or only oil?
You can use only oil for higher smoke tolerance or only butter for richer flavor, but butter can burn. Best approach is a neutral high-smoke oil plus a small pat of butter or use clarified butter or ghee for both flavor and higher smoke point.
What can I use instead of Bavarian seasoning or Bloody Mary Mate?
Substitute with a mix of paprika, garlic powder, onion powder, salt, and black pepper for Bavarian seasoning. For Bloody Mary Mate flavor, try celery salt, a pinch of smoked paprika, and a dash of hot sauce or horseradish.
When should I add onions or garlic?
Add finely diced onions early so they soften and brown with the potatoes. Add minced garlic near the end of cooking so it flavors the dish without burning.
How do I store and reheat leftovers?
Refrigerate for up to 3 to 4 days in an airtight container. Reheat in a skillet or in a 400 F oven for 8 to 12 minutes to restore crispness. Avoid the microwave if you want to keep them crispy.
How long should I fry the potatoes?
For 1/2 inch cubes fry about 20 to 30 minutes over medium to medium-high heat. Stir occasionally and watch for a deep golden brown. If pieces are still firm inside, cover the pan for a few minutes to finish cooking, then uncover to re-crisp.
Which potato type works best?
Russets and Yukon Golds work well. Russets get crisp on the outside and fluffy inside. Yukon Gold hold shape and have a creamy texture. Waxy potatoes like red or new potatoes also work if you prefer firmer pieces.
Do I need to parboil the potatoes first?
Not required for small 1/2 inch cubes. Parboiling speeds cooking and helps a tender center. If you parboil, boil 5 to 7 minutes until just tender, drain, dry, then fry to brown.
How do I get the potatoes extra crispy?
Dry the potato surfaces before frying, do not overcrowd the pan, use enough oil with a little butter for flavor, and let the potatoes sit undisturbed until they brown. Finish on slightly higher heat to crisp the exterior.
Can I use only butter or only oil?
You can use only oil for higher smoke tolerance or only butter for richer flavor, but butter can burn. Best approach is a neutral high-smoke oil plus a small pat of butter or use clarified butter or ghee for both flavor and higher smoke point.
What can I use instead of Bavarian seasoning or Bloody Mary Mate?
Substitute with a mix of paprika, garlic powder, onion powder, salt, and black pepper for Bavarian seasoning. For Bloody Mary Mate flavor, try celery salt, a pinch of smoked paprika, and a dash of hot sauce or horseradish.
When should I add onions or garlic?
Add finely diced onions early so they soften and brown with the potatoes. Add minced garlic near the end of cooking so it flavors the dish without burning.
How do I store and reheat leftovers?
Refrigerate for up to 3 to 4 days in an airtight container. Reheat in a skillet or in a 400 F oven for 8 to 12 minutes to restore crispness. Avoid the microwave if you want to keep them crispy.
This was very easy and very tasty. My daughter, who is a finicky eater, loved them. She even asked for seconds.