Best 4 Fried Taters Recipes

**Fried Taters: Crispy, Savory, and Perfect for Any Occasion**

Crispy, golden brown, and bursting with flavor, fried taters are a classic dish loved by people of all ages. This versatile side dish can be served with a variety of meals, from hearty stews to grilled meats. Whether you prefer them shoestring thin or thick and chunky, fried taters are sure to satisfy your cravings. In this article, we've gathered a collection of fried tater recipes that cater to different tastes and preferences. From classic French fries to loaded tater tots and everything in between, you'll find the perfect recipe to tantalize your taste buds. So, get ready to indulge in the crispy goodness of fried taters and elevate your next meal to a whole new level.

Here are our top 4 tried and tested recipes!

~ BERMUDA ONION & GARLIC FRIED TATERS ~

~ Bermuda Onion & Garlic Fried Taters ~ image

My family loves any kind of fried potatoes. I just love cooking with garlic and onion, so I decided to use a Bermuda ( red onion ) in the potatoes this time. I just threw them together and I measured nothing, so am just going to put approx. measurements. I wasn't going to post the recipe, but they were too tasty not to. Needless...

Provided by Cassie *

Categories Vegetables

Time 25m

Number Of Ingredients 7

Ingredients

bacon fat, enough to cover bottom of skillet - about 1/4 cup
6 - 7 medium russet potatoes - or really any potato would work - i just happened to use russets
1 medium bermuda onion - cut in half, then into quarters and sliced
1 Tbsp approx - creole seasoning
1 Tbsp garlic pepper seasoning
1 1/2 Tbsp chunky garlic paste - or minced garlic from jar
vegetable oil - to finish browning as needed

Steps:

1. I washed and dried potatoes. Cut a slice into the tops of each and microwaved for 10 minutes. You want them cooked, but not mushy as you will be cutting them into chunks. Once cool enough to handle. Cut each potato into. Depending how big the potato is, cut each halve 2 - 3 times lengthwise, then cut into cubes crosswise. I use my iron skillet for fried potatoes. Any non stick skillet will work. Pour enough bacon fat into pan to cover bottom. Heat the fat over medium. Once good and hot, add the potatoes and onion. Sprinkle the top evenly with creole seasoning and garlic pepper. Add dollops of the garlic paste here and there. Let potatoes start browning, turning occasionally and adding vegetable oil as needed. The potatoes will soak up the initial bacon fat. So, just keep adding a little oil here and there as needed until potatoes are desired crispness. Salt if needed - I didn't.
2. Serve immediately as a side to any meat. Are great as a side to eggs as well. I served along side of my: https://www.justapinch.com/recipes/main-course/chicken/crispy-soy-honey-thighs.html

FRIED TATERS

Fried Taters image

My husband loves my fried taters. It's just something I've whipped up and the spices are more to the person's taste than anything. They can be a bit spicy so you can hold back on the salt. Let me know what you think.

Provided by Jamie78

Categories Potato

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 -5 medium potatoes
3 -4 tablespoons lemon pepper seasoning
2 -3 tablespoons garlic salt
2 -3 tablespoons garlic powder
1/8 cup olive oil
1 tablespoon Emeril's Original Essence

Steps:

In a large skillet, pour the olive oil and heat on med-high heat.
Wash potatoes well and cut with skin on into thin cubes or triangles.
Add potatoes to skillet.
Next sprinkle the lemon& pepper, garlic salt, garlic powder and essence over the potatoes as you turn them to make sure you get all of the potatoes.
Lower your heat to medium and turn potatoes until browned on each side.
Takes about 10-15 minutes.

Nutrition Facts : Calories 158.4, Fat 4.7, SaturatedFat 0.7, Sodium 9.3, Carbohydrate 26.8, Fiber 3.4, Sugar 1.8, Protein 3.3

REDNECK FRIED TATERS AND ONIONS WITH HOT DOGS

Redneck Fried Taters and Onions with Hot dogs image

My husband loves these. He would rather have these for Thanksgiving then potatoes and gravy. He loads them with ketchup and devours them.

Provided by barbara lentz

Categories Potatoes

Time 20m

Number Of Ingredients 6

Ingredients

4 large russet potatoes peeled and sliced
1 large onion sliced
1/2 pkg hot dogs sliced
2 Tbsp olive oil
3 Tbsp butter
salt and pepper to taste

Steps:

1. Add butter and oil to large frying pan. Add potatoes and onions. Cook until browned and soft.
2. Add hot dogs. Cook another few minutes. Taste and adjust seasonings.

SIDE ESSENTIALS: PAN-FRIED TATERS

Side Essentials: Pan-Fried Taters image

Here is another easy/peasy lockdown recipe that uses a minimum of ingredients and produces great flavor. And, they can be on the table in 30 quick minutes. Serve them with main items, like beef, fish, chicken; even pork. Or, put them in a bowl with a side of ketchup and nosh on them while watching your favorite movie. So, you...

Provided by Andy Anderson !

Categories Potatoes

Time 25m

Number Of Ingredients 8

Ingredients

PLAN/PURCHASE
1 - 2 lb small golden or red potatoes
2 Tbsp sweet butter, unsalted
1 Tbsp grapeseed oil, or other non-flavored variety
salt, kosher variety, to taste
black pepper, freshly ground to taste
ADDITIONAL ITEMS
any other spices you choose to add

Steps:

1. PREP/PREPARE
2. You will need a large pot or skillet to make this recipe.
3. If you do not have any red or golden potatoes, you can always use russets.
4. Gather your ingredients (mise en place).
5. Cut the potatoes in half, or if they are small, in quarters.
6. Toss them into a pot of lightly salted boiling water and cook for about 8 minutes.
7. Remove from the water and allow to dry out on a few paper towels, for 5 minutes.
8. Add to a bowl, and toss with a small bit of oil, and then salt and pepper, to taste.
9. Add the oil and butter to a large skillet, or pot over medium heat.
10. When the butter melts, add the taters, cut side down.
11. Cook, covered, for about 8 - 10 minutes, or until the taters are brown and crispy.
12. Flip and cook, covered, an additional 3 - 4 minutes.
13. PLATE/PRESENT
14. Serve any old way you please... Even by themselves. I served them at a casual outdoor event with Asian fried beef, and ciabatta bread.
15. Keep the faith, and keep cooking.

Tips:

Choose the right type of potato: Russet potatoes are the best choice for crispy, fluffy fried taters. They have a high starch content, which helps them to hold their shape and crisp up nicely.
Cut the potatoes into even-sized pieces: This will help them cook evenly. If the pieces are too small, they will overcook and become mushy. If the pieces are too large, they will not cook through properly.
Soak the potatoes in water for at least 30 minutes: This will help to remove excess starch and prevent the potatoes from sticking together. You can also add a tablespoon of vinegar to the water to help the potatoes crisp up.
Dry the potatoes thoroughly before frying: Wet potatoes will not crisp up properly. Pat the potatoes dry with paper towels before adding them to the hot oil.
Fry the potatoes in hot oil: The oil should be at least 350 degrees Fahrenheit. If the oil is not hot enough, the potatoes will absorb too much oil and become greasy.
Don't overcrowd the pan: Cook the potatoes in batches if necessary to avoid overcrowding the pan. Overcrowding will cause the potatoes to steam instead of fry, and they will not crisp up properly.
Season the potatoes with salt and pepper: Season the potatoes with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.

Conclusion:

Fried taters are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. By following these tips, you can make sure that your fried taters are crispy, fluffy, and full of flavor.