Mike's Seasoned Home Fried Potatoes
Mike's Seasoned Home Fried Potatoes

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Great recipe for Mike's Seasoned Home Fried Potatoes. Some of my youngest culinary students were charged with making a delicious, versatile, extra filling side dish that would go with just about any main dish. Taste great on: Fish * Chicken * Ribs * Vegetables * Eggs * Salads * Steak * Fries * Shrimp * Turkey * Pork * Seafood Why Use Mike's All Purpose Seasoning?

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Alright, don’t linger, let’s course of action this mike's seasoned home fried potatoes formula with 14 substances which are absolutely easy to have, and we have to process them at the very least through 13 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition of Mike's Seasoned Home Fried Potatoes:
  1. You need 10 for LG Red Potatoes [palm sized - cut in to thirds]
  2. Make ready 1 EX LG Viadalia Onion [chopped]
  3. Make ready 1 of EX LG Green Bell Pepper [deseeded - chopped]
  4. Get 6 Garlic Cloves [crushed - fine minced]
  5. Take 1/3 Cup for Quality White Wine
  6. Require as needed for Garlic Olive Oil [limited use]
  7. You need as needed of High Heat Frying Oil [limited use]
  8. Take 1 tbsp for Salted Butter
  9. You need 1 tbsp - Granulated Garlic Powder [divided]
  10. Get 1 tbsp for Granulated Onion Powder [divided]
  11. You need 1 tsp of Dried Parsley
  12. Give to taste Fresh Ground Black Pepper
  13. Require to taste - Sea Salt
  14. Require - ● See Step 12 and 13 For Side & Serving Ideas

Let them cool for a minute or so. Add onions, salt and pepper to taste and continue to cook over l ow heat until potatoes are almost cooked, turning often. Remove cover and continue cooking until well browned and slightly crisped. In a large skillet over medium-high heat, heat oils.

Mike's Seasoned Home Fried Potatoes start cooking:
  1. Rinse potatoes and chop evenly in 1.5" chunks.
  2. Cover your potatoes in cold water and let them set for 10 minutes. Dump water and refill with cold water. Drain.
  3. Fully drain and dry your potatoes on thick paper towels.
  4. Chop or fine mince all herbs and vegetables.
  5. Lightly coat your potatoes in garlic olive oil and sprinkle with 1/2 tbsp granulated garlic and granulated powder, 1 tsp dried parsley, sea salt and fresh ground pepper to taste.
  6. Lightly coat your fully heated pan with a high heat frying oil. You'll want your pan smoking hot with limited oil to achieve a sear.
  7. Again, on high heat, uncovered, pan sear your potatoes until golden and crispy. About 7 minutes. Gently mix from pan bottom as not to bruise potatoes.
  8. Add your chopped vegetables and herbs to your scored potatoes.
  9. Gently mix well and turn heat to medium. Be careful not to burn garlic. Fry covered for 10 minutes with 1/3 cup of a quality white wine.
  10. Steam until potatoes are soft and vegetables are transparent. About 10 minutes. Gently stir occasionally. When fully cooked, remove lid and allow all fluids to dissipate.
  11. Before pulling from pan and plating, add more garlic and onion powders, sea salt and ground pepper to taste and mix.
  12. Sides that go great with this dish. All are great but I'd recommend the Sirachas. Some of my students even used ketchup.
  13. Two Velveta Mini Blocks are also a great addition to add to your potatoes. Enjoy!

Add potatoes and season with rosemary, salt and pepper. We use this seasoning mix on French fries, homefries, fried potatoes, and we even add it to flour to season fried chicken and pork chops. Feel free to adjust the salt amount to your liking/dietary preference. For french fries, sprinkle some on as soon as you take the fries out of the deep fryer. For homefries or fried potatoes, sprinkle some on during cooking.

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