Crispy potatoes are made from Yukon Gold potatoes. These potatoes have a golden coloring and are somewhat oval in shape. A specific flavenoid called anthoxanthin is the compound that gives these tubers their yellow fleshy coloring. This same flavenoid is also found in apples, cauliflower and onions. The Yukon is known for its sweet and buttery flavor.
Most recipes that call for Yukon Gold potatoes require them to be baked or boiled. Pan frying them is another way of cooking these delights. Since these potatoes are more waxy than a typical white potato they have a tendency to fall apart more quickly. Leaving the outer skin on serves two purposes. First it keeps the potato from breaking apart too fast and secondly, all the nutrients are contained in the potato skin. Even though the potatoes are cooked the nutrients are still retained in the skins.
Potatoes are a starchy vegetable that provides fiber as well as carbohydrates. Some of the vitamins and minerals found in potatoes are L riboflavin, magnesium, iron, thiamin, potassium, zinc, niacin, folate, vitamin B6 and vitamin c. They are known to offer protection against colon cancer, aid in lowering cholesterol, and improve glucose tolerance levels.
Potatoes should be stored in a cool dark area. If refrigerated try and keep them from direct light as much as possible. The more light given to these potatoes will in turn cause the potato to start having a bitter taste. Since these potatoes are thin skinned never place them in the same draw with apples, pears or onions. The potatoes will draw flavors from the fruits or onion. Then when they are cooked the absorbed flavors will certainly change the taste of the Yukon Gold and change the flavor of the dish being prepared.
- 4 Yukon Gold potatoes
- 4 tablespoons of vegetable oil
- Salt and pepper to season
- Scrub potato skins with a vegetable brush under cold water.
- Pat potatoes dry with paper towels.
- Slice the potatoes into circular slices 1/8 of an inch thick.
- In a large frying pan add the vegetable oil.
- Turn the flame up high and heat the oil.
- Once the oil is hot lower flame a little. The flame should register half way between high and medium.
- Place the potato slices in the frying pan.
- Keep the potato slices to one layer only.
- Allow the potatoes to cook on one side until they start to brown and get crispy.
- Once that side is done, turn the potatoes over and cook the other side until that side is crispy and golden brown.
- The potato slices will take approximately 5-6 minutes on each side to be fully cooked.
- Lift the crispy potatoes out of the frying pan and transfer them to a serving plate.
- Season with a little salt and pepper and they are ready to serve with dinner.
- It may be difficult to get the platter of cooked potatoes to the table. You may want to give one a taste. That can be dangerous, because you won’t want to resist and reach for another.
- Children love the way these potatoes are done. They are similar to a potato chip except that they have some substance to them.
- Crispy potatoes make a lovely accompaniment to chicken, pork and beef dishes.
- If you happen to have any crispy potatoes left-over, pour some gravy over them the next day. They will be delicious even though they will have lost their crispness from being refrigerated.
All the ingredients in this particular recipe are staples in most every home. Most likely you will be able to prepare this side dish with the main course without having to make a special trip. But if you do, the Winona SuperValu carries each and every one and if you are lucky they will be included in the weekly sales flyer too.