These fried potato recipe are great change of pace side dishes from ordinary french fries. They incorporate cheese into the recipe and give the potatoes an extra texture and a nice tang for the taste buds.
My Mom used to make these fried potatoe recipes when I was a young girl. However, she didn’t have a microwave to pre-cook them. Different types of potatoes cook differently. So, if you don’t precook them to an almost done state, you could have to fry them anywhere from 25 to 30 minutes. Inevitably she always had trouble getting them to the table on time. Everything would be on the table ready to eat, but the potatoes still had not arrived. But they were worth waiting for.
It has been my experience, that red potatoes seem to cook faster and are creamier than russets. Although, from what I have read, they say it is just the opposite. I use red potatoes for several of my potato recipes, but you can use whatever you fancy.
These fried potato recipes are two of my favorites and they make great side dishes for any type of meal.
FRIED POTATO RECIPES
- 10 small red potatoes or new potatoes, skins left on, rinsed well and cut into bite size pieces
- 1 large onion, sliced into rings then cut in half
- 1 bell pepper, sliced thinly in rings like an onion, then cut the rings in half (Be careful when slicing the bell pepper this way)
- 2 tbls canola or olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded sharp cheddar cheese
- Place the potatoes in a microwave safe glass bowl. Cover tightly with plastic wrap and poke 4 of 5 holes in the top. Microwave on high for 6 or 7 minutes. When you remove the bowl from the microwave, be sure to use oven mitts. The bowl will of course be hot, but the steam that will come off the food when you remove the plastic wrap can scald unprotected hands.
Some of the potatoes may be stuck together. Not to worry, you can break them up while they are frying in the skillet.
- Just before you remove the potatoes from the microwave, heat the oil in a large skillet over high heat. Place the onions, bell pepper and potatoes in the skillet. Add salt and pepper. Cover and cook on high heat for 4 minutes.
- When onions and bell peppers begin to sizzle, turn heat to a medium high. Cover once again and cook for another 10 to 12 minutes, stirring often so that potatoes brown well but do not burn. When potatoes are starting to get crispy and onions are turning a dark brown, they are done. Turn off the heat. Sprinkle with the cheddar cheese and stir to mix and melt the cheese. Serve along side some baked chicken and green beans.