Home Fries Food

GARLIC HOME FRIES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

HOME FRIES

Steps:

• Boil potatoes with jackets on until the fork goes in fairly easily.
• Peel potatoes after they cool.
• Put small amount of oil in skillet. Slice and fry until brown.

HOME FRIES

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

OVEN HOME FRIES WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees F.
• Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.

SKILLET HOME FRIES

Steps:

• Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

TWO-POTATO HOME FRIES

Steps:

• Put 2 each cubed Yukon gold potatoes and sweet potatoes in a pot of cold salted water; bring to a boil and cook until tender, 5 to 8 minutes. Drain and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the potatoes and cook, turning, until browned, 8 minutes. Stir in 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, 1 teaspoon curry powder, and salt and pepper to taste; cook 1 minute. Sprinkle with chopped cilantro.

LOADED HOME FRIES

Steps:

• Preheat the oven to 350 degrees F.
• Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.
• Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.
• Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
• Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.

QUICK & CRISPY HOME FRIES

Steps:

• Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
• Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
• As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

BASIC HOME FRIES

Steps:

• If you like, scrub potatoes and cut into 1/2" cubes. Place in pan with water to cover and bring to a boil. Cook until just tender, then drain and set aside. You may prep in advance, store them in fresh water in a tightly covered container in the reefigerator. Drain and dry completely befroe using. You don't need to bring to room temperature. I sometimes skip this part and cut smaller and throw into pan.
• Place a 10" skillet or saute pan over medium heat on stovetop. After a few minutes, add 1 tbls. of the olive oil(or enough to cover the bottom of the pan, wait about 10 seconds, then swirl to coat pan. Turn the heat up to medium high and add half the potatoes, spreading them into a single layer in the hot oil. Let cook a few minutes, then turn down the heat to medium and let cook, without stirring for 5-8 minutes. Resist stirring.
• Sprinkle in about 1/8 teaspoon of the salt and turn the potatoes over, using a metal spatula. I check to make sure they are getting nice and brown and crispy on the underside before turning. If they are not, let cook a few more minutes. Spread into a single layer and cook without stirring for another 5-10 minutes, or until golden brown. Scrape from the bottom to loosen the potatoes, and toss them around in the pan. Cook for another minute or two, then move them to a bowl, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. or so of the oil and another 1/8 teaspoons salt.
• After cooking the potatoes, scrape out the pan and wipe with a damp paper towel.(I sometimes skip wiping out the pan if it is fairly clean). Return pan to heat and when hot, add remaining tbls. of oil. You can also melt in a little margarine or butter if you like. Wait 10 seconds, then swirl to coat bottom of pan.
• Add the onions and saute over medium heat for 5-10 minutes, or until it becomes very soft. Sprinkle in the remaining 1/4 teaspoons salt, along with herbs, bell peppers, and garlic. Continue to cook, stirring often, for another 5 minutes or so.
• Return the potatoes to the pan and stir them into the onion mixture. Saute over medium heat for another 5-10 minutes(more if needed), or until everything is done to your liking.
• Taste to adjust the salt, and grind in some fresh black pepper.
• Serve hot or warm, topped with your favorite toppiings. Enjoy!

VERY CRISPY HOME FRIES

Steps:

• Peel and cube or wedge the potatoes.
• Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
• Heat oil in skillet.
• Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
• While oil is heating, in a colander drain potatoes.
• Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
• When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
• **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
• When browned and lightly crisped remove from oil and drain on paper towel.
• While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
• Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
• Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
• Add a little more oil and turn heat back up to get it hot.
• (Watch and have lid ready to protect yourself in case of "spitting" oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
• Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
• When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
• Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
• You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
• When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
• Enjoy.

DINNER HOME FRIES

Steps:

• In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 1/2 pounds potatoes, scrubbed and cut into 3/4-inch pieces, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat; cover, and cook 5 minutes.
• Add another tablespoon olive oil; stir in 1 onion, chopped into 1/2-inch pieces (about 1 1/2 cups). Reduce heat to medium; cook, covered, 5 minutes.
• Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 minutes. Toss with another 1/4 teaspoon salt, and serve.

HOME FRIES

Steps:

• Melt 2 Tbl. butter in skillet on medium heat and cook the onions until just soft.
• Add the potatoes that have been cut into small chunks,garlic salt and pepper to taste and another 2 tbl. butter. Cook on medium heat browning slowly and adding butter 2 tbl. at a time until browned.
• It should take approximately 30 minutes to make these depending on your stove and amount of spuds you use.

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

HOME FRIES

Steps:

• In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.