Battered potatoes take me on a trip down memory lane. I have such good memories of potatoes growing up on the farm, especially when mama fried them up fresh out of the warm sandy soil from her and daddy’s garden. When you grow your own potatoes. Believe me, there is a difference. They are fresher and so much better than the store, perhaps my memories of eating fresh potatoes cloud my judgement.
The humble potato is one of the versatile vegetables on this planet. I cannot think of a single way I don’t like to eat them. They are delicious, easy to prepare and start out as the blank canvas for so many delicious recipes. This particular recipe can be used as a delicious side dish, though quite unhealthy (you only live once, right?).
These potatoes have a crisp, golden-brown batter with a soft, potato center.
Here’s how you make these delicious battered potatoes:
Scrub or peel potatoes. Slice crosswise to ⅛-inch thickness; about 12 to 14 slices. They don’t have to be perfect, but the slices should be the same thickness for frying.
Meanwhile, in a medium-size frying pan or saucepan, heat the oil to 350 degrees F.
If you don’t have a thermometer click HERE to learn about the wooden spoon test.
In a small bowl, mix together flour, salt, and pepper then dredge the potato slices in the flour to coat all sides, shaking off excess.
Carefully drop a few battered potato slices in the heated oil and deep fry for about 1 to 2 minutes.
After 1 to 2 minutes, then turn the slices over and continue to fry for another 1 minute.
You can check for doneness by carefully sticking a fork into the potato. If the prongs of the fork go easily into the potato, they are done. Remove from the oil and place them onto a plate lined with paper towels to absorb any excess oil. Sprinkle with a little more salt and allow them to drain onto paper towels.
Allow them to cool about 3 to 5 minutes before serving with ketchup or dipping sauce of your choice.
We grilled up some Italian sausages onions and peppers to go along with these beauties.
Is there a particular potato recipe that takes you down memory lane? Comment below!
Battered Potatoes
Ingredients
- 2 medium russet potatoes
- ½ cup all-purpose flour
- Kosher salt and freshly cracked black pepper to taste
- 1 cup peanut oil (or any frying oil) enough to cover the bottom of a medium pan
Instructions
- Scrub or peel potatoes. Slice crosswise to ⅛-inch thickness; about 12 to 14 slices.
- They don't have to be perfect, but the slices should be the same thickness for frying.
- Meanwhile, in a medium-size frying pan or saucepan, heat the oil to 350 degrees F.
- In a small bowl, mix together flour, salt, and pepper then dredge the potato slices in the flour to coat all sides, shaking off excess.
- Carefully drop a few battered potato slices in the heated oil and deep fry for about 1 to 2 minutes.
- After 1 to 2 minutes, then turn the slices over and continue to fry for another 1 minute.
- You can check for doneness by carefully sticking a fork into the potato. If the prongs of the fork go easily into the potato, they are done. Remove from the oil and place them onto a plate lined with paper towels to absorb any excess oil. Sprinkle with a little more salt and allow them to drain onto paper towels.
- Allow them to cool about 3 to 5 minutes before serving with ketchup or dipping sauce of your choice.
Cheryl "Cheffie Cooks" Wiser says
I am so happy this recipe takes you to a good place Debbie!!! We just don’t do fried foods here in my home. DO they look and sound easy, yummy-yes of course. Not too mention I love sausage and onions/peppers sandwiches that reminds me of the boardwalk! Have a great Thursday! Your Florida Bud, Cheryl
The Mountain Kitchen says
Thanks Cheryl! I don’t do a lot of crying either but every now and then I just gotta do it. Hope you’re party planning is going well and all those little ones are settling in at school. Have a great day!
Colleen says
My addiction is fried potatoes with white pepper gravy…one of my Dad’s most common and most amazing meals!!! Even better when a fried pork chop is thrown in!!!
The Mountain Kitchen says
Nomnomnom! I can’t think of a single way I don’t eat a good Ol’ Tater!
Julie is Hostess At Heart says
These potatoes look delicious. I love the memories that food brings. I can just hear your accent in this post. 🙂
Debbie says
I am sure these are very good. I saw your recipe as I was checking out Pinterest. The reason I checked it out is because when I was growing up, first my English grandmother then my mother made what they called Battered Potatoes for us. So I decided to check out your recipe, it is different. My grandmother and mother did use flour and salt but also added baking powder and enough milk to make a batter. The potatoes were sliced horizontally to the same thickness about 1/4 inch, and then fried in oil. So good and now I make them for my children.. I do like to try different dishes so I will be making your potato dish.
The Mountain Kitchen says
Hi Debbie! I love these potatoes, the batter on your grandmother’s potatoes sounds like it would fry up a lot better. I’d like to try that myself. Thanks so much for stopping by to comment! 🙂