fryer or sautéed potato slices

Ah, you’re deciding between fryer (deep-fried) or sautéed potato slices—both delicious, but with different textures and flavors. Let’s break it down clearly, including methods.

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1. Deep-Fried Potato Slices (Crispy, Classic “French Fry” Style)

Ingredients

• 2–3 medium potatoes, thinly sliced (about 1/8 inch)

• Vegetable oil for frying

• Salt to taste

• Optional: paprika, garlic powder, or herbs

Instructions

1. Prep the potatoes:

   • Wash, peel (optional), and slice potatoes evenly.

   • Soak in cold water for 30 minutes to remove excess starch. This makes them crispier.

   • Drain and pat dry completely.

2. Heat the oil:

   • Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).

3. Fry the potatoes:

   • Fry in batches so they don’t stick together.

   • Cook until golden brown and crispy, about 3–5 minutes per batch.

4. Season:

   • Drain on paper towels, sprinkle with salt and optional spices immediately.

Result: Crispy outside, soft inside, ideal for snacks or sides.

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2. Sautéed Potato Slices (Pan-Fried, Tender & Flavorful)

Ingredients

• 2–3 medium potatoes, thinly sliced

• 2–3 tbsp olive oil or butter

• Salt and pepper to taste

• Optional: garlic, rosemary, thyme, or paprika

Instructions

1. Prep the potatoes:

   • Wash, peel (optional), and slice evenly.

   • Optional: parboil in salted water for 3–5 minutes to soften slightly. Drain.

2. Heat the pan:

   • Heat oil or butter over medium heat in a skillet.

3. Cook the potatoes:

   • Add potatoes in a single layer. Don’t overcrowd the pan.

   • Cook for 5–7 minutes per side, flipping occasionally, until golden brown.

4. Season & serve:

   • Sprinkle with salt, pepper, and herbs before serving.

Result: Slightly crisp edges with tender, flavorful centers.

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Comparison: Fry vs. Sauté

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If you want, I can give a hybrid method that gives crispy edges like fried but uses minimal oil on the stove—a healthier, almost “french fry style” sauté. Do you want me to show that trick?