American Fried Potatoes, John Style
Posted: Thu Nov 27, 2025 5:53 am
Using a microwave oven radically cuts down frying time.
Slice two large potatoes, put them in a microwave bowl and rinse them three or so times.
Fill with water to almost cover them add vinegar and salt to the water. Microwave about the same length of time as making baked potatoes. The water will absorb the much of the microwave and cook them all evenly.
Drain, and add them to a large skillet with enough oil to keep the bottom wet.
Add season salt and pepper to one side to taste.
The vinegar and salt will stop the potatoes from sticking to the pan.
Fry them turning them over from time to time till they are golden brown. This makes enough for me and my niece.
I also make mashed potatoes with skins, the same way, cept I do not slice the potatoes and only use about a table spoon of water for steam. When done, I slice them in a bowl with a sharp knife, and mash them with a large fork, adding butter, milk, salt, garlic salt, to taste and texture.
Slice two large potatoes, put them in a microwave bowl and rinse them three or so times.
Fill with water to almost cover them add vinegar and salt to the water. Microwave about the same length of time as making baked potatoes. The water will absorb the much of the microwave and cook them all evenly.
Drain, and add them to a large skillet with enough oil to keep the bottom wet.
Add season salt and pepper to one side to taste.
The vinegar and salt will stop the potatoes from sticking to the pan.
Fry them turning them over from time to time till they are golden brown. This makes enough for me and my niece.
I also make mashed potatoes with skins, the same way, cept I do not slice the potatoes and only use about a table spoon of water for steam. When done, I slice them in a bowl with a sharp knife, and mash them with a large fork, adding butter, milk, salt, garlic salt, to taste and texture.