8 Best Fried Potatoes Recipes and Other Menus Most Wanted in 2021

Mennonite Brown Flour Potato Soup


  • 6 medium potatoes
  • 3 cups water
  • 3 cups milk
  • 3 tablespoons flour
  • 3 tablespoons butter
  • Salt, pepper, and parsley


Peel and cut potatoes in slices. Boil them in salted water until tender. Add the milk and let simmer. Meanwhile brown the flour in the melted butter, stirring all the time over low heat; add it to the soup, stirring until the mixture thickens. Sprinkle with parsley and pepper.

Serve with buttered crumbs, or squares of fried bread, or pretzels on top. You might boil some sliced onion with the potatoes, if you like.

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Crisp Fried Potato 


Yield: 10 servings

  • 2 1/2 pounds baking potatoes, peeled
  • 1 large onion
  • 3 large eggs, lightly beaten
  • 1 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, fresh ground, or to taste
  • 1/4 cup matzo meal or 2 tablespoon unbleached all-purpose flour, or more
  • Vegetable oil, for frying

To Serve
Sour cream or plain yogurt


Shred or grate the potatoes alternately with the onion to keep the potatoes from darkening. (The size of the shreds is a matter of personal taste. Coarse shreds produce lacier latkes with rough edges. Fine shreds or grated potatoes produce denser, smoother latkes.) Squeeze the excess liquid from the potato and onion shreds. Mix in the eggs, salt, pepper, and matzo meal (or flour). Let the mixture rest for about 5 minutes so that the matzo meal can absorb some moisture. If the mixture still seems very wet, add a bit more matzo meal.

In a very large skillet, over medium-high heat, heat oil that is about 1/8- to 1/4-inch deep until it is very hot but not smoking. To form each latke, use a large spoon to transfer some of the potato mixtures to the oil; then flatten the mixture slightly with the back of a spoon. The latkes will be irregularly shaped. An alternative method (which makes more evenly shaped latkes) is to press some of the potato mixtures into a large serving spoon; then carefully slide it off the spoon into the hot oil. Continue making latkes until the skillet is full, leaving a little room between each one. Fry the latkes until they are well browned on both sides and crisp around the edges. Drain them well on paper towels. Repeat the process until all the latkes are fried. Serve the latkes as soon as possible for the best taste and texture. Accompany the latkes with applesauce, sour cream, and/or yogurt, as desired.

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Potato Cheese Sauce


  • 10 potatoes, baked and sliced
  • 1/2 pint sour cream
  • 2 cans cream of mushroom soup
  • 1 pound bacon, fried, drained and crumbled
  • 1/2 gallon milk
  • 1 medium onion, chopped
  • 1 small (1 pound) package Velveeta cheese
  • 1 small package of shredded cheddar cheese


Mix together the milk, soup and sour cream. Add in the cheese and cook until the cheese melts and is smooth. Add in the potatoes, onions and bacon and simmer. Simple, and simply delish!

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Levy Restaurant Sweet Potato and Pulled Pork Salad


  • Pork Shoulder
  • 4 sweet potatoes, medium size, cut in 1-inch cubes
  • 6 ounces pulled barbecue pork
  • 2 roasted corn, cut off the cob
  • 2 tablespoons cilantro, roughly chopped
  • 2 scallions, chopped, green part only
  • 1/2 cup red onions, diced
  • Queso Fresca


Season a pork shoulder with barbecue spice. Let stand for 1 hour. Smoke the pork shoulder for about 4 hours or until it reaches 160 degrees F internal temperature. Cool and pull the pork by hand. Set aside until you toss salad.

Peel, cut, and season the sweet potatoes with salt, pepper, and vegetable oil. Roast the sweet potatoes in a 375 degrees F oven until browned and tender (about 30 minutes). Let cool to room temperature. Roast the corn on the cob in a 375 degrees F oven until lightly browned. Cool and cut off the cob.

Barbecue Vinaigrette

  • 1 1/2 cups of your favorite barbecue sauce
  • 1/4 cup rice wine vinegar
  • 1/2 cup water
  • 1 teaspoon cumin
  • 1 tablespoon chipotle peppers in adobo, minced
  • Salt and pepper

Whisk all ingredients together.

Fried Buttermilk Onions

  • 1 white onion, large
  • 1/2 cup buttermilk
  • 1 cup flour
  • Salt and pepper


Soak the onions in buttermilk for 1/2 hour. Mix flour with salt and pepper. Drain the onions and dredge them in flour. Fry the onions in vegetable oil until crisp and golden brown. Use the fried onions to garnish. Toss all the ingredients together, taste, and adjust the seasoning. Garnish with the queso Fresca and the fried onions. Serve immediately.

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TGI Friday's Baked Potato Skins


Note: You could save the insides of the potatoes and make some mashed potatoes or some potato soup

  • 10 baked potato skin halves (empty of potato)
  • 1 tablespoon melted butter
  • Seasoned salt
  • 1 green onion, diced
  • 1/2 cup fried bacon, diced and crispy fried (about 5 strips)
  • 3/4 cup shredded Cheddar cheese


Heat oven to 375 degrees F. Brush potato shells with melted butter and sprinkle Season-All to taste. Bake for 15 to 20 minutes until crisp but not dry and hard. Remove and sprinkle with cheese, bacon and onion, place back in the oven until cheese is melted. Serve with sour cream. For a bit of variety try Ranch dressing. Servings: 4

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O'Charley's Loaded Potato Soup


  • 3 pounds red potatoes
  • 1/4 cup margarine, melted
  • 1/4 cup flour
  • 8 cups half-and-half
  • 1 (16 ounces) block Velveeta cheese, melted
  • White pepper, to taste
  • Garlic powder, to taste
  • 1 teaspoon hot pepper sauce
  • 1/2 pound bacon, fried crisply
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup fresh chives, chopped
  • 1/2 cup fresh parsley, chopped


Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water, and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begin to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder, and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives, and parsley. Makes 8 servings.

Per serving: 915 calories, 65 gr fat (64 percent calories from fat), 174 mg cholesterol, 33 gr protein, 52 gr carbohydrate, 1,352 mg sodium

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Dot's German Potato Salad


  • 1 pound bacon, cut into small dice and fried crisp
  •     (save 4 to 6 tablespoons bacon grease)
  • 1/4 cup all-purpose flour
  • 2/3 cup vinegar
  • 3 cups water
  • 2/3 cup granulated sugar
  • 2 medium onions, chopped
  • 5 pounds red potatoes, cooked, peeled, and sliced 1/4 inch thick


Add flour to bacon grease, and cook until thickened. Then add vinegar, water and sugar and bring to a simmer. Add onions, and continue to simmer. Add potatoes to the sauce to coat evenly. Cook over low heat for 40 - 50 minutes. Add salt and pepper to taste. Serve warm. 

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Potato-Bacon Salad


  • 6 medium potatoes, boiled, peeled, and cubed
  • 1/2 pound bacon fried, drained and crumbled
  • 1/2 cup chopped onion
  • 3/4 cup chopped celery

Put into a large bowl, then make the dressing.


  • 3/4 cup real mayonnaise (not Miracle Whip)
  • 3/4 cup sour cream
  • 2 teaspoons salt
  • 1/4 teaspoon pepper

Mix together and pour over the potato mixture. Stir gently to mix.

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Machine Shed Restaurant Baked Potato Soup


  • 2 1/2 pounds baby red potatoes, quartered
  • 1/2 cup uncooked bacon, finely diced
  • 1 jumbo onion, diced
  • 1/4 bunch celery, diced
  • 2 quarts milk
  • 1-quart water
  • 4 tablespoons chicken base
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3/4 cup (1 1/2 sticks) margarine or butter
  • 3/4 cup flour
  • 1/4 bunch freshly chopped parsley
  • 1 cup whipping cream
  • Shredded Colby cheese, fried bacon bits, and/or  chopped green onions for garnish


In a large pot, boil potatoes in water for 10 minutes. Drain and set aside. In large heavy pot, sautThank's For Reading machine shed restaurant baked potato soup Easy Recipes