Crispy Home Fries Recipes

HOMEMADE CRISPY SEASONED 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, garlic salt, onion salt, (regular) salt, and paprika 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.

CRISPY HOME FRIES

Steps:

• Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
• Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
• When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
• Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

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..

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.