Potato question

Tiny Tim · May 20, 2012, 07:02:07 PM

I want to boil some potatoes, in order to fry them tomorrow night, without having to fry them so long to actually get them tender/done. Will it work to just leave the skin on and not even cut them down, boil, cool and store, then remove the skin and cut/dice/chop to fry? If so, how long for the boill, approximately (green giant Prime Size Russets are what I have)?

Smokin Soon · May 20, 2012, 07:17:59 PM

Depends on your taste Tim. I leave skins on any taters cause I like the taste. Back in the day my buddy ran a breakfast joint and would save me the skins. Shake em up in some butter, parm,garlic and bake. Keep those skins even if they fall off! 30 min seems to handle any spuds intended for frying. And ya gotta have green onion.

Tiny Tim · May 20, 2012, 07:53:13 PM

Thanks SS. Can't do the onions though, as I don't like onions. :D

Smokin Soon · May 20, 2012, 08:33:46 PM

How do most of the breakfast joints in Iowa do home fry's? When I was in Indiana some used a bit of bacon fat, but they all had onion.

Tiny Tim · May 20, 2012, 09:10:06 PM

I dunno. I rarely go out for breakfast...most places I've been for hash browns use a bag of shredded ones that are only potato. They'll add cheese and/or onion if you request it.

Habanero Smoker · May 21, 2012, 02:31:09 AM

When I grill russets (either wedges or slabs), I will parboil them whole for 5 - 6 minutes, drain, then let the cool at room temperature before slicing. You just don't want to cook them too long or they will break apart while you are cutting them, or during cooking. I like the taste of the skins so I leave the skins on.

ghost9mm · May 21, 2012, 06:33:32 AM

We take left over baked potatoes, (any brand potato) and dice, slice , chopped and make great fried potatoes...basically then all that is left to do is brown them up in a cast iron frying pan...

KyNola · May 21, 2012, 07:00:30 AM

Quote from: Habanero Smoker on May 21, 2012, 02:31:09 AM
When I grill russets (either wedges or slabs), I will parboil them whole for 5 - 6 minutes, drain, then let the cool at room temperature before slicing. You just don't want to cook them too long or they will break apart while you are cutting them, or during cooking. I like the taste of the skins so I leave the skins on.

^^^This is how I would do it too.^^^

smoker pete · May 21, 2012, 09:14:47 AM

I stopped boiling potatoes years ago and prefer to steam them. I usually will peel white taters but keep the skins on the red taters cause I too like the skin. I'll cut my taters in half, quarter, and/or six chunks depending on their size. Steam for about 20-30 minutes. I find that steaming the taters keeps them firmer. Try steaming some vs boiling ... you'll notice the difference.

Course left over baked taters are great. I know you don't like onions but there's nothing like some red onions with your taters!! ;D ;D

Tiny Tim · May 21, 2012, 12:15:44 PM

Thanks everybody. I don't mind the skin most of the time, and really just needed a pre-cook time...not sure why I mentioned peeling. lol. May bake a few and boil a few today and see what happens.

Wildcat · May 21, 2012, 04:30:20 PM

Hi TT. Long time no see.

I do not know if it will work, but you might try the microwave. We do baked taters in the micowave at 6 minutes each. I would guess that half that time might work for your purpose.

We also do corn on the cob in the microwave unless we grill instead.

Wazzulu · May 21, 2012, 04:35:36 PM

I like to cut put in salt water then let them dry. I fry once to par cook early and fry a second time before I serve.

OU812 · May 21, 2012, 06:50:20 PM

Quote from: Wazzulu on May 21, 2012, 04:35:36 PM
I like to cut put in salt water then let them dry. I fry once to par cook early and fry a second time before I serve.

I do the salt water thing too,,,,,,,,,but just soak for abouit an hr then drip dry N fry.

hal4uk · May 21, 2012, 08:23:53 PM

Years ago... in the restaurant business, we would save left-over baked potatoes (these were, of course, pretty much over-cooked to be "left over") and slice them with the skin on -- AND/OR --- slice in half and scoop out for "skins"...
Fried up... They were delicious. "Home Fries" AND/OR "Spuds". Stuff em if you make spuds.

At the very least... to do "home fries" you need to soak the potatoes in cold water to remove some of the starch.
You can't (well -- you can) just cut up fresh potatoes and fry them. They'll suck.

The easiest way is to bake until "done", toss in the fridge overnight, then cut as desired and fry.

pikeman_95 · May 21, 2012, 08:51:52 PM

Tim
If you have a rice steamer. try steaming red potatoes with skins on for two 20 minute sessions with a 10 minute rest between steaming sessions. Try pushing a toothpick through one of the largest spuds. It should pass through with out hitting any undone potato. Now pop them in the fridge over night and let them leather up. these will make the best potato salad or the best fried spuds. I take cooking my spuds very seriously and hate a mushy potato.
Kirby