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    You are in: Home / Community Forums / Recipe Requests - General / Deep fried whole potatoes
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    Deep fried whole potatoes

    Alisa Lea
    Sun Jan 09, 2011 1:30 pm
    Food.com Groupie
    Some of my DH's customers had a pot luck before the holidays and invited him to eat with them. He said they had whole potatoes, like a baked potato, but one of the ladies told him it was deep fried instead. Has anybody ever done this? I have a deep fryer and I'd like to try this tonight but I don't know how long they'd need to cook or if I should poke holes in the potatoes like you do when you microwave them. Any ideas?
    Zurie
    Sun Jan 09, 2011 1:55 pm
    Forum Host
    At a guess, and as a real potato lover, I'd say boil the potatoes first (no microwave) until just cooked. I suppose you also need the right potatoes, the kind which starts to flake slightly on the outside when cooked. Lift out with a slotted spoon and carefully put on a wad of kitchen paper to drain and dry a little.

    Meanwhile heat your oil.

    Then, when the oil is really hot, put in the potatoes, and fry until golden brown. Drain again on kitchen paper, and serve -- or keep hot for a short while (while you finish the meal) in a low oven. I have 2 ovens, and the smaller one I use for keeping dinner warm, and I don't close the door completely -- this is so that steam can escape and prevent items from going soft and limp.

    But best would be to serve such deep-fried potatoes soon!

    I still think they (like the best french fries) need to be cooked before frying.
    Zeldaz
    Sun Jan 09, 2011 3:47 pm
    Food.com Groupie
    Dee514
    Sun Jan 09, 2011 7:40 pm
    Forum Host
    I have deep fried fresh whole baby white potatoes, fresh baby red potatoes, and canned baby potatoes, but I have never deep fried baking/russet potatoes or any large potato. I wash and dry the fresh potatoes (drain, rinse well and dry the canned potatoes), **I give the skins a prick with a fork, and then fry until the desired level of color/crispness is achieved on the outside of the potatoes.

    **There is no need to prick the canned potatoes before frying, because they are peeled.

    Sorry I can't be more specific about cooking time, I just cook them until they are "done and crispy outside".

    I did find this if it will be of help....

    Recipe from "ZeCook" - http://zecook.com/recipeDetails.php?id=990

    Fried Whole Potatoes

    1 lb. small golden potatoes or fingerling potatoes
    2 tablespoons rosemary leaves
    2 teaspoons ground sweet paprika
    salt to taste
    oil for frying

    Total time (prep and cooking)

    30 minutes

    Preparation

    Wash and scrub whole potatoes. Dry well. You can cut larger potatoes in half. In a large bowl, coat potatoes with salt, sweet paprika and rosemary leaves. Fry in a deep skillet with enough hot oil to cover the potatoes over medium- high heat. Serve as a side dish with meat and salad.
    Debbie's delights
    Sat Feb 02, 2013 9:57 am
    Newbie "Fry Cook" Poster
    My parents used to frequent a small supper club back in the 50's and 60's that specialized in great steaks and seafood. They made a potato that was incredible and was served like a baked potato with butter, sour cream, chives, etc. but was deep fried. Their cook just happened to be our neighbor and showed my mother how to make these simple but incredible potatoes. I've only found them served in a restaurant once over the past 50 years and that was the Boulder Cork in Boulder, CO. They are requested by my family when I make prime rib. Here is how to make them!

    medium sized russet potatoes
    frying oil (I use a canola soy combo)

    Peel potatoes and boil whole until nearly done. (fork inserted goes in easily but still somewhat firm. Remove and let drain and cool.

    Heat oil to 350 or use deep fryer. Submerge potato and fry until golden. Remember they are already mostly cooked so this is just adding flavor.

    Remove and let drain on paper towels until rest of meal is complete. I cut them open horizontally and top with the "works" butter, sour cream, chives.
    Its the best of a baked potato and a French fry. It looks great with a steak on your serving plate!
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