Lindas Awesome Home Fries Food

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.

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.

LINDA'S AWESOME HOME FRIES

Steps:

• In a lg. cast iron frying pan add olive oil.
• Fry sliced onions on med-high, for about 5 minutes and often so they don't stick.
• Push onions to one side of the frying pan, and add raw chopped potatoes.
• Cook potatoes and onions turning often to brown evenly. When potatoes are a golden brown, mix onions in with potatoes.
• Add garlic, and mix in with potatoes and onions.
• Add Tony Chachere's Creole Seasoning. Mix in with potatoes.
• Salt and pepper, to taste.
• Serve.

TASTY HOME FRIES

Steps:

• Toss potatoes and onions with the seasonings.
• Heat oil in nonstick skillet.
• Add potatoes.
• Cover and cook on low heat for 15 minutes.
• Turn potatoes and cook another 15 minutes.

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.

PAT'S AMERICAN HOME FRIES

Steps:

• Leave the peelings on the potatoes and dice into 1/2-inch cubes.
• Melt the butter and add the oil in a large no-stick skillet over medium-high heat. When the butter/oil is hot, add in the diced potatoes and chopped onion.
• Fry until at least 1/2 of the sides have browned -- stirring and turning should be kept to an absolute minimum.
• Transfer the home fries to a serving plate with a couple of paper towels on it to absorb extra oil.

LINDA'S CHEESY HOMEFRIES

Steps:

• 1. Prep: wash your potatoes, scrubbing off any dirt. slice in half length wise and slice thick. ( I leave the skins on) dice bacon, onions and red bell pepper
• 2. warm skillet on medium heat, add diced bacon to cook a bit to get some grease in the bottom of the pan. Once you have bacon grease and its sizzling add your diced onion and bell pepper. Reduce heat to medium low and allow to cook stirring occasionally for about 5 minutes. Remove as much bacon grease as you can and put back on the burner.
• 3. Add your butter, sliced potatoes, salt, pepper, garlic granuals, bouquet garni and paprika (i used smoked paprika, but you can choose which to use) and toss well. Cover and allow to cook on medium low for about 30-35 minutes. Turn occasionally to promote browning but dont allow to burn.
• 4. Once potatoes are soft and browned to your liking, uncover, lower the temperature to simmer and liberally spread the Mexican cheese blend on top of the potatoes and allow to melt. 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.