Add garlic cloves, rosemary and thyme to your butter and oil while it melts. Increases the flavor. After drying, boil or microwave the spuds till they are a little soft, but still firm. Then fry. This cuts down time dramatically
Use a little duck fat, tallow and ghee. Dice up a slice of bacon and start that first. Add in those fats and salt, pepper, whatever herbs you want. Heaven 💜
I've got cast iron skillets from 4 inch all the way up to 18 inches! I use big mama to make pan pizza in the oven. Some of my cast iron is close to 100 years old. They were passed down from my Grandma and were used when she got them!
nice video also great point on the heat, I find myself needing to adjust the heat (usually it's to lower it lol) but it does get the potatoes nice and crisp
I have fried my Potatoes without any sticking, and they were never soaked/rinsed beforehand.....as you said in another comment, it's all about temperature control. Sometimes I cook my potatoes at about a #7 on an electric stove, then I bring it down to a #5.
I was just going to say, I keep it at a nice even #6 on my electric stove & that works for everything. No up & down. My son can't cook on it because he gets impatient & thinks it will cook faster if he turns itup to #9 or 10. Then he complains thar everything burns or sticks to CI! You can only tell them so many times, after that they need to figure it out on their own!
Is the butter the key reason why the potatoes don't stick? I found some time ago that I could fry an omelette in a stainless steel pan without any sticking whatsoever, but it was *essential* to use butter. No oil, just butter. I use unsalted butter. Previously, I had only used a Teflon pan for omelettes.
I haven't made these his way yet, from my experience a properly "seasoned" cast iron skillet and waiting until whatever you're cooking is seared is the secret to not sticking, i'm personally always cautious when adding butter and generally dont add it until the last couple minutes of cooking and never have a problem with anything sticking ever.
I use a nice pat of butter & on my electric stove I set the control to 6 & I LEAVE IT THERE! I don't preheat on high, or adjust the temp up & down. My cast iron gets 2 setting on my stove... #6 or OFF. Put the butter on & when it melts & sizzles it is ready! Put your food on & don't touch until it's ready to flip!
Can anyone help me. My oil gets absorbed very quickly how much I ever put into food but still not getting that crylunchy feeling while simmering it just absorbs
Depends on the type and amount of potatoes and the size of your pan. After your potatoes have dried try coating them with oil in a bowl first. Add a couple of tablespoons of oil to your pre-heated pan and then add the potatoes leaving any excess oil in the bowl. Towards the end of the process the potatoes should be fairly dry.
Would they be crispier if I coated them in baking soda? I’ve heard this works for getting roasted potatoes crispy but I wasn’t sure about pan fried potatoes
I've never tried frozen potatoes but I would think that if they were thawed and dried off that you would get good results. Just don't overload the pan.
Absolutely! But I have seen an egg cooked non-stick on a freshly stripped skillet. Temperature control is the number one factor in cooking without sticking in my opinion.
Temp control is the key. Also, too many potatoes and not enough oil could lead to sticking. I'm not selling anything or making any profit from my videos. Sorry it didn't work for you.
Add garlic cloves, rosemary and thyme to your butter and oil while it melts. Increases the flavor. After drying, boil or microwave the spuds till they are a little soft, but still firm. Then fry. This cuts down time dramatically
How long do you nuke them before frying ?
Use a little duck fat, tallow and ghee. Dice up a slice of bacon and start that first. Add in those fats and salt, pepper, whatever herbs you want. Heaven 💜
Hi.I am from India. Made potato fry using your technique. Fries came out really well.
Great! Glad it worked for you!
I had them for lunch and they are always great
I've got cast iron skillets from 4 inch all the way up to 18 inches! I use big mama to make pan pizza in the oven. Some of my cast iron is close to 100 years old. They were passed down from my Grandma and were used when she got them!
Awesome! Love making pan pizza!
Thank you! I was always sad that I always have soggy potatoes but now I can surprise my husband ❤
South Texas here. I usually add those same spices, but with Cumin and parsley flakes too.
Excellent presentation and information. I’m having skillet fried potatoes this morning. I’ll follow your techniques 👍👍👍
Glad you enjoyed the video! Hope your taters truned out!
Great video - simple, easy to understand, very helpful! Thank you!
Thank you!
I recommend this video to everyone!
Thank you🙏 for the recipe! God bless! ❤❤❤
Mom used to make that, LOVED IT!!
brilliant content Dakota Iron Werks. I smashed that thumbs up on your video. Continue to keep up the outstanding work.
Thank you!
Put onions in mine with garlic, salt, pepper, a lil vinegar, French fry seasoning. But they always stick. So definitely gonna try it this way.
Hope it turns out fo you!
nice video also great point on the heat, I find myself needing to adjust the heat (usually it's to lower it lol) but it does get the potatoes nice and crisp
Temp control is key with cast iron!
OOOOOOH!! Soak em!!!! Like how did I forget that my parents did this!!! Thanks for this!!
Right to the point 👍
Thank you, turned out great!
I have fried my Potatoes without any sticking, and they were never soaked/rinsed beforehand.....as you said in another comment, it's all about temperature control. Sometimes I cook my potatoes at about a #7 on an electric stove, then I bring it down to a #5.
Soaking and drying is more about getting them crispy.
@@speedieguy fortunately, I'm not concerned about crispiness.
I was just going to say, I keep it at a nice even #6 on my electric stove & that works for everything. No up & down. My son can't cook on it because he gets impatient & thinks it will cook faster if he turns itup to #9 or 10. Then he complains thar everything burns or sticks to CI! You can only tell them so many times, after that they need to figure it out on their own!
I have two potatoes. I don't know if I wanna try this now or tomorrow for breakfast lmao
The anticipation is killing all of us. What was your decision?
It's been a year now. Are you still staring at those two spuds?
I'll make my potatoes in a few years or so.
i hope you bought some more potatoes by now... just don't starve, please.
Don't put off until tomorrow what you can eat today!
Thanks for sharing. I think that The food wishes technique is simpler quicker (a lot) and easier.
Chef John is usually spot on. I've not seen his crispy fried potato video.
Man that looks so good 🤤🤤 Thanks for sharing👍🏻
Thank you.
Love Techmo Bowl!
Great video! Absolutely love lodge!!!!!!
What is this witchcraft? I can't make it work. 🤣 I'll try again next week ...
Dry potatoes. Preheat pan. Don't overload.
Great! So yummy! 😋😋
Thank you! Mine always stick horribly.
I just discovered the trick to not have them. Stick you have preheat the pan. Don't put them in a cold pan. It works.
Looks great. Thank you
So if you wanted to add onions to these great looking potatoes, when would you add the onions so they do not burn black?
Probably the last 5-10 minutes
The starch actually helps season the pan
Is the butter the key reason why the potatoes don't stick? I found some time ago that I could fry an omelette in a stainless steel pan without any sticking whatsoever, but it was *essential* to use butter. No oil, just butter. I use unsalted butter. Previously, I had only used a Teflon pan for omelettes.
Oil or butter should work. Temperature control is the key to prevent sticking.
olive oil + butter = non-stick iron cast pan
I haven't made these his way yet, from my experience a properly "seasoned" cast iron skillet and waiting until whatever you're cooking is seared is the secret to not sticking, i'm personally always cautious when adding butter and generally dont add it until the last couple minutes of cooking and never have a problem with anything sticking ever.
I use a nice pat of butter & on my electric stove I set the control to 6 & I LEAVE IT THERE! I don't preheat on high, or adjust the temp up & down. My cast iron gets 2 setting on my stove... #6 or OFF. Put the butter on & when it melts & sizzles it is ready! Put your food on & don't touch until it's ready to flip!
AMAZING!!!
sorry if you already answered this, but what type of potatoes do you use- russets?
These were Yukon Golds.
"P'Tay-derz" ,ha!
Can anyone help me. My oil gets absorbed very quickly how much I ever put into food but still not getting that crylunchy feeling while simmering it just absorbs
Depends on the type and amount of potatoes and the size of your pan. After your potatoes have dried try coating them with oil in a bowl first. Add a couple of tablespoons of oil to your pre-heated pan and then add the potatoes leaving any excess oil in the bowl. Towards the end of the process the potatoes should be fairly dry.
Potatoes are cheap and tasty lol. Time to save some money
Would they be crispier if I coated them in baking soda? I’ve heard this works for getting roasted potatoes crispy but I wasn’t sure about pan fried potatoes
Give it a try and report back.
Why use both butter and oil in this video?
Layers of flavor
Great to know I’v been doing everything wrong😂
Does canola oil work?
It should.
What about frozen potatoes?
I've never tried frozen potatoes but I would think that if they were thawed and dried off that you would get good results. Just don't overload the pan.
First step should be season your skillet
Absolutely! But I have seen an egg cooked non-stick on a freshly stripped skillet. Temperature control is the number one factor in cooking without sticking in my opinion.
Don't use steel utensils in cast iron
My grandma would have thrown a pan at me if I touched her cast iron with metal utensils
It stuck. Liar
Temp control is the key. Also, too many potatoes and not enough oil could lead to sticking. I'm not selling anything or making any profit from my videos. Sorry it didn't work for you.
Is your cast iron skillet seasoned?
Did u preheat?
Yes.
Wrong
Are they not crispy or sticking? What would you do differently?
😂 🤦🏼💀 the starch is what prevents sticking and is why you fry peels in a new pan 💀💀🥸