Extra Virgin Olive oil or Corn oil for my potatoes?!

[mercanucaribe]

Originally posted by: spidey07

Originally posted by: Excelsior

Originally posted by: spidey07

Originally posted by: Excelsior

Originally posted by: spidey07
#1 option - bacon grease

#2 corn or vegtable oil

lastly olive oil (browns the potatoes too quickly)

booooo

It doesnt get much better than slicing up potatoes, mixing them with olive oil and onion soup mix and baking in the oven for 30 min or so.


Drooool.

hmm....So how did the "potato chips" turn out?
😉

Seriously, just try it sometime.

Slice some potatoes about 1/8th inch thick.
In a large frying pan sweat onions for a few minutes in bacon grease that is about 1/4 deep over medium heat.
Add potatoes, one layer at a time and add copious amounts of salt/pepper. add another layer and repeat. Add some more bacon grease to the taters.

cook for 40 minutes covered turning a few times over medium or lower heat.

That's how you make "fried potatoes", olive oil just drys the crap out of potatoes and burns them...best to just avoid.

Dry? LOL, dry my ass, they are quite moist. And they are nothing like chips, more like chunks.

You just have no clue, thats all. I can't fault you for it though.

No offense, but..

Please tell me how a cook who would use "potatos, onion soup mix, olive oil" to make a potato dish can state 'you have no clue.' My mouth is screaming for some moisture from your description.

I mean seriously. College kid grub does not equal good cooking. The potatos you speak of have lost all their mositure due to the butching heat that you have subjected them to.

The fact that you call them "cubes" means that within the first 10 minute of cooking them you now have zero moisture in your potatos. Learn to cook man, it will help later on.

😕 Everyone's freaking Emeril around here. You guys make me feel manly, talking about moisture content of your potatoes!

 

[RaWrulez]

EVOO

 

[Excelsior]

Originally posted by: spidey07

Originally posted by: Excelsior

Originally posted by: spidey07

Originally posted by: Excelsior

Originally posted by: spidey07
#1 option - bacon grease

#2 corn or vegtable oil

lastly olive oil (browns the potatoes too quickly)

booooo

It doesnt get much better than slicing up potatoes, mixing them with olive oil and onion soup mix and baking in the oven for 30 min or so.


Drooool.

hmm....So how did the "potato chips" turn out?
😉

Seriously, just try it sometime.

Slice some potatoes about 1/8th inch thick.
In a large frying pan sweat onions for a few minutes in bacon grease that is about 1/4 deep over medium heat.
Add potatoes, one layer at a time and add copious amounts of salt/pepper. add another layer and repeat. Add some more bacon grease to the taters.

cook for 40 minutes covered turning a few times over medium or lower heat.

That's how you make "fried potatoes", olive oil just drys the crap out of potatoes and burns them...best to just avoid.

Dry? LOL, dry my ass, they are quite moist. And they are nothing like chips, more like chunks.

You just have no clue, thats all. I can't fault you for it though.

No offense, but..

Please tell me how a cook who would use "potatos, onion soup mix, olive oil" to make a potato dish can state 'you have no clue.' My mouth is screaming for some moisture from your description.

I mean seriously. College kid grub does not equal good cooking. The potatos you speak of have lost all their mositure due to the butching heat that you have subjected them to.

The fact that you call them "cubes" means that within the first 10 minute of cooking them you now have zero moisture in your potatos. Learn to cook man, it will help later on.

So you are telling me that you know how the potatoes turn out better than I do? How could you possibly know? I mean..if you could know that, youd be a psychic.

And excuse me, but bacon grease and onions in a pan is much better than my dish?

lol, good one.

Listen, I am not lying, the potatoes, in cubic form (for the most part), cooked at 325 for no longer than 30 minutes, after sitting in an olive oil and onion soup mixture for a bit, turn out extremely well. They are soft, not hard and dry, and they taste good.

 

[Rogue]

Look I gotta side with spidey on this one, bacon grease FTW! /thread

On another note, I would also substitute some salted butter melted in the skillet with a tablespoon or so EVOO to raise the scorching point of the butter. When it comes to taste, you simply cannot short change yourself when it comes to the fat you're frying something in. When fat intake is NOT in question, it is undoubtedly lard/bacon grease/butter FTW, hands down. The OP didn't say, "What is the healthiest way to cook these potatoes?" so the only logical reply is that he would at least like them to taste the best that they can. Bacon grease will do that for him, so will butter.

 

[Excelsior]

Originally posted by: Rogue
Look I gotta side with spidey on this one, bacon grease FTW! /thread

On another note, I would also substitute some salted butter melted in the skillet with a tablespoon or so EVOO to raise the scorching point of the butter. When it comes to taste, you simply cannot short change yourself when it comes to the fat you're frying something in. When fat intake is NOT in question, it is undoubtedly lard/bacon grease/butter FTW, hands down. The OP didn't say, "What is the healthiest way to cook these potatoes?" so the only logical reply is that he would at least like them to taste the best that they can. Bacon grease will do that for him, so will butter.

Side with him? there is nothing to side with him on, I never said bacon grease was better or worse, but for him to put down my dish as if his was anything worth a damn, is retarded.

Don't knock it till you try it, but yet, that is all he has done so far.

 

[Jzero]

Originally posted by: Excelsior
It doesnt get much better than slicing up potatoes, mixing them with olive oil and onion soup mix and baking in the oven for 30 min or so.


Drooool.

Around here we call this "Lipton Soup Potatoes." This is a great side dish. You top it with some caramelized onions to make it look more complicated and when your guests ask what it is, you just keep mum and no one knows that it's a 5 minute mix up job to make them.

Originally posted by: spidey07
That's how you make "fried potatoes", olive oil just drys the crap out of potatoes and burns them...best to just avoid.

...

College kid grub does not equal good cooking. The potatos you speak of have lost all their mositure due to the butching heat that you have subjected them to.

The fact that you call them "cubes" means that within the first 10 minute of cooking them you now have zero moisture in your potatos. Learn to cook man, it will help later on.

Yes...your recipe is for FRIED potatoes.
Excelsior's recipe is for ROASTED potatoes.

Two entirely different cooking processes at different temperatures with different methods of heating the food.

I'm not going to accuse you of being full of sh!t, but you should at least demonstrate understanding of basic cooking terms before you accuse people of not knowing how to cook.

EV olive oil's smoke point is high enough to withstand baking/roasting tempratures. You can oven roast potato chunks and a host of other things by simply tossing them in olive oil and putting them in a 350 oven for about an hour. You can even SKIP the olive oil, but it helps the potatoes brown and adds nice flavor. They will not be dried out, as the ambient heat crisps the outside of the potatoes before the inside gets hot enough to start losing moisture. You end up with crispy potatoes with soft, moist insides.

That is exactly why I said early on that the choice of oil depends on what you're trying to do with the potatoes. Different oils for different purposes.

You are correct that in general you would not want to use olive oil for deep frying because the oil will scorch too easily since you are working too close to the smoke point, but olive oil is great for roasting. In fact because of its flavor, I'd say it's one of the best oils you can use for roasting.

 

[sao123]

Originally posted by: Ryan
I have some potatoes to dice with some onion and green pepper - but like, which oil should I cook them in?

I only need like a teaspoon or something - but my recipie just says "oil" 😕 Will there be a big difference between the two?

I fry potatoes in extra virgin... but you have to cook at lower temps for longer times because the oil burns off too quickly. Sometimes you still have to add more partway through anyways...

Usually I'd use vegetable oil, but not corn oil. Corn oil is the worst kind of oil you can use.

 

[blazerazor]

Roast them in oven. Cut big slices up, toss in bag/bowl with olive oil and SPICES.
Lay them out on oven pan. Add more spices to taste. Heat 375-425. Wait 45mins. BOO-YAH!!

 

[Excelsior]

Thanks Jzero.