Battered Potatoes

Battered Potatoes

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:

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

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.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

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.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

Carefully drop a few battered potato slices in the heated oil and deep fry for about 1 to 2 minutes.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

After 1 to 2 minutes, then turn the slices over and continue to fry for another 1 minute.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

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.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

We grilled up some Italian sausages onions and peppers to go along with these beauties.

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare. | TheMountainKitchen.com

Is there a particular potato recipe that takes you down memory lane?  Comment below!

Battered Potatoes

Potatoes are one of the most versatile vegetables on this planet. These battered potatoes are simple, delicious and easy to prepare.
Course Side Dish
Cuisine American
Keyword battered potatoes, potatoes, taters
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2
Calories 377kcal

Ingredients

  • 2 medium russet potatoes
  • ½ cup all-purpose flour
  • Kosher salt and 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.

Nutrition

Calories: 377kcal | Carbohydrates: 62g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 921mg | Fiber: 3g | Sugar: 1g | Vitamin C: 12.1mg | Calcium: 28mg | Iron: 3.3mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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7 thoughts on “Battered Potatoes”

  • 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

  • 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!!!

  • 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.

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