Recipe by Tiomarrano
This recipe is a little time consuming and has frying and re-frying involved, but in my opinion, it is worth every minute it takes to do it.
Top Review by JeanV
OK, I totally botched this recipe but I still loved it! I used whole wheat pastry flour (in a word: don't! It got pretty gloppy.) Also, I was greedy and tried to do too many potatoes at once in the pan. I think I should have cooked the potatoes in batches so each 'layer' could brown well (my pan is too small.) Other than that it was yummy! Thanks, I will make it again. (As a side note: I used red bell pepper; I think a mix of different-colored peppers would be pretty in this recipe.)
- 1 -2 large onion, chopped
- 4 -5 large potatoes
- 5 tablespoons canola oil (for deep frying)
- 2 tablespoons salt (for soaking potatoes)
- 2 cups flour (seasoned or plain)
- 2 teaspoons black pepper
- 2 tablespoons garlic powder
- salt (to taste)
- 1 onion, diced (optional)
- 1 medium bell pepper, diced (optional)
Directions See How It's Made
- Peel and cube or wedge the potatoes.
- Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
- Heat oil in skillet.
- Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
- While oil is heating, in a colander drain potatoes.
- Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
- When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
- **Note: As potatoes fry you can cover them temporarily to increase heat –the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
- When browned and lightly crisped remove from oil and drain on paper towel.
- While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
- Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
- Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
- Add a little more oil and turn heat back up to get it hot.
- (Watch and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
- Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
- When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
- Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
- You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
- When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.