Spicy Home Fries Food

SPICY CLASSIC HOME FRIES

Steps:

• Bring a large pot of water to a boil, add 2 tablespoons of salt and the potatoes, bring to a boil and cook, until just tender, about 8 minutes. Drain well in a colander.
• Heat 1 tablespoon of oil in a large cast iron skillet over medium heat until it begins to shimmer, add the onion and cook, stirring a few times, until soft and lightly golden brown, about 5 minutes. Remove the onions to a plate.
• Add the remaining oil and the butter to the pan, increase the heat to high and heat until the butter has melted and the oil is sizzling. Add the potatoes and chile powder and season with salt and pepper and immediately press down into an even layer on the bottom on the pan, using a wide metal spatula. Cook, pressing down occasionally and not turning, until the potatoes on the bottom are golden brown and crusty, about 5 minutes. Turn the potatoes over, press down again and cook until the potatoes on the bottom are golden brown, about 5 minutes longer. Stir in the onions, season with more salt and pepper, transfer to a shallow bowl or a platter and garnish with green onion and cilantro.

SPICY HOME FRIES

Steps:

• Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.
• Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder.
• Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.

SPICY FRIES

Steps:

• Prepare 1 pound frozen french fries as the label directs. Meanwhile, cook 1/2 thinly sliced onion, 1 tablespoon hot paprika and 1 teaspoon salt in 2 tablespoons butter in a large skillet over medium-high heat, stirring, 4 minutes. Add 1 minced garlic clove and cook 2 more minutes. Remove from the heat and add 3 chopped scallions and 2 tablespoons chopped parsley. Add the fries and toss to coat.

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.

SMOKY PAPRIKA HOME FRIES

Steps:

• Heat the oil in a cast iron pan, on the grill or stove, over medium heat. Add the onion and cook until caramelized. Add the potatoes, and garlic and cook until warmed through. Stir in the paprika and parsley and transfer to a serving bowl. Garnish with cilantro sprigs, if desired, and serve.

SPICY CUMIN FRIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl.
• Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind.
• Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat.
• Toss the fries with the spiced oil and season with salt. Remove and discard any large chile pieces.

SPICY BREAKFAST HOME FRIES

Steps:

• Chop onions into small pieces and cube potatoes into small cubes.
• Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt and cayenne pepper. Mix this mixture around in the bag until the potatoes are well coated with everything.
• Coat medium-sized frying pan with 2 tablespoons olive oil. Set heat to medium.
• Add the chopped onion and minced garlic to oil and saute for no more than 2 minutes.
• Add contents of ziplock bag to the pan with the onions and garlic.
• Mix the ingredients in the pan and cook for 10 minutes with the cover on to soften the potatoes, stirring occasionally to prevent the potatoes from sticking.
• After 10 minutes, remove the cover and cook for another 10 minutes to crisp the potatoes.
• When 10 minutes is up, add the ketchup on the top of the layer of potatoes and mix well. Cover and cook for another minute. Serve.

CRISPY SPICY FRENCH FRIES

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat.
• While the oil is heating, sift the flour and spices into a large bowl.
• Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first.
• The fries must be placed into the skillet one at a time, or they will clump together.
• Fry until golden brown and crispy.
• Remove and drain on paper towels.