BLACKENED HOME-FRIED POTATOES FROM HELL
I found this on Food Network Canada, courtesy of the Surreal Gourmet. These are amazing, and practice makes perfect!
Provided by Mirj2338
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
- Drain water.
- In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
- When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
- As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
- Sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
- If the potatoes start burning before they brown, reduce the heat.
- Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
- When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
- Serve immediately on warmed plates.
- Note: Its all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
- Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.
PAT'S BBQ HOME-FRIED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
- While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
- Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.
HOME-FRIED POTATOES
Make and share this Home-Fried Potatoes recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cube potatoes.
- Cook in oil in covered skillet, turning often about 5 minutes.
- Add onions, salt and pepper to taste and continue to cook over l ow heat until potatoes are almost cooked, turning often.
- Remove cover and continue cooking until well browned and slightly crisped.
- Serves 2 to
GERMAN HOME FRIED POTATOES
This recipe is from Horst Mager owner of the Rheinlander in Portland, Oregon. We love the food at the Rheinlander and Gustav's(another of his restaurants)
Provided by Lavender Lynn
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook potatoes in their jackets, until done.
- Cool slightly and peel.
- Cut into thin slices while still warm.
- In a non-stick skillet, add a mixture of canola oil and olive oil- just enough to coat the bottom of pan.
- Heat oil and add potato slices, garlic, and onion.
- Season with salt and pepper.
- Saute until golden brown.
- Sprinkle liberally with chopped chives or parsley.
Nutrition Facts : Calories 581.4, Fat 14.7, SaturatedFat 1.7, Sodium 116.4, Carbohydrate 104.5, Fiber 11.4, Sugar 9.4, Protein 12.5
ROASTED HABANERO SALSA FROM HELL
This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff.
Provided by Dancer
Categories Sauces
Time 43m
Yield 2 cs.
Number Of Ingredients 6
Steps:
- Combine tablespoon of olive oil and garlic and mix well.
- Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes.
- Remove from oven, cool to room temperature and dice.
- Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes.
- Remove peppers from fire and mince.
- Be very careful when working with this pepper.
- Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin.
- Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done.
- These little guys are incendiary.
- In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff.
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