Quick Notes: Country Fried Potatoes are arguably my favorite version of “hash browns.” They’re crisp and delicious, and when seasoned well they’re genuinely mouth-watering. I’m writing the directions for a small batch intended as a breakfast or dinner side, but you could do this in a larger batch in a deep pan. If I am making a super large batch I do them almost like fries, blanching first, and then increase the temp. You can definitely season these with only salt and pepper, but I highly recommend Red Robin Fry Seasoning. It’s fuuuuuuucking dank. They sell it for like three bucks, but here’s a good copycat recipe: https://practical-stewardship.com/2012/03/21/imitation-red-robin-seasoning-recipe/
Ingredients
- 4 large or 6 small russet potatoes
- oil for frying
- -Red Robin Fry Seasoning
- cup paprika
- cup salt
- cup garlic powder
- chili powder
- onion powder
- basil
- cumin
- freshly ground black pepper
- teaspoon celery salt
- (Measurement link below)
- https://practical-stewardship.com/2012/03/21/imitation-red-robin-seasoning-recipe/
- -Optional - turn it into Potatoes O'Brien
- One diced white onion
- One diced bell pepper
Instructions
- Scrub your potatoes well, and chop them into bite-sized pieces. I usually start with a french fry cutter just to make it less time-consuming.
- Olacethemin a bowl of room temperature water and swish them around a bit to remove any extra starch. Remove them from the water and pat them dry.Â
- In a deep frying pan on medium-high heat, add about a half-inch of cooking oil in the bottom. Let it come to temp.Â
- Add the potatoes to the pan and just let them hang out and cook. Try to resist fucking with them. It's hard, I know. Let them cook this way for about 8 minutes. Check them, and flip them once they begin to brown. You're going to lose some small pieces in this process cuz they'll sink to the bottom every time and fry into a goddamn rock. That's ok. Pull them out later.Â
- Continue this process until the potatoes are mostly browned. They're not going to be perfect on every side. If you try, you're just going to burn the fuck out of them.Â
- Remove the potatoes with a slotted spoon into a paper towel-lined bowl. Toss them around slightly to get most of the excess oil off of them.Â
- Pull the paper towel out, and hit them with the fry seasoning. Toss them around in the bowl/taste/repeat until seasoned to your liking.Â
These are a phenomenal breakfast side, but would also go amazingly with our Instant Pot Spare Ribs!
