Fried Breakfast Potatoes
Source of Recipe
From "Southern Fried" by James Villas
"Potatoes will never replace grits on the traditional Southern hot breakfast plate, but when, on occasion, they stand in, it is these tangy, crunchy home fries that are the most popular. Since russet potatoes have plenty of starch and are relatively dry, they are preferable to red or white boiling potatoes for frying."
List of Ingredients
◦ ¼ cup all-purpose flour
◦ ½ teaspoon salt
◦ ¼ teaspoon freshly ground black pepper
◦ ¼ teaspoon paprika
◦ ⅛ teaspoon crushed red pepper flakes
◦ 2 ½ pounds (4 or 5) russet potatoes, peeled and cut into ¼-inch-thick slices
◦ Vegetable oil for shallow frying
In a bowl, combine the flour, salt, pepper, paprika, and red pepper flakes and stir till well blended. Dredge the potato slices in the flour mixture, tapping off excess, and place on a plate.
In a large, heavy skillet, heat about ½ inch of oil over moderately high heat, add the potato slices, and fry till golden brown on the bottom, about four minutes.
Turn, fry till golden brown on the other side, three to four minutes, and drain on paper towels.
Makes 4 to 6 servings
✳ To keep cooking fats as clear as possible, always shake off excess flour, breading, or batter on foods before frying.