Heavenly Country Style Home Fries Recipes

HOME FRIES RECIPE

Steps:

• Cut the boiled and cooled potatoes into cubes.
• Slice the onion.
• Place skillet over Medium heat and let warm up.
• Add bacon grease or oil.
• Add the onions.
• Add the cubed potatoes.
• Add garlic powder.
• Add black pepper.
• Add salt.
• Stir together well.
• Stir and cook until onions are translucent and potatoes are browned.
• Add the ketchup.
• Stir and let cook and brown about two more minutes.
• Serve warm
• Enjoy!

OVEN BAKED TASTY COUNTRY FRIES

Steps:

• In a shallow bowl beat egg whites until foamy.
• In another shallow bowl combine the flour, bread crumbs, parmesan cheese and seasonings.
• Cut each potato into wedges. Dip potatoes into egg whites, then coat with crumb mixture. Place in a single layer on a baking sheet coated with non stick cooking spray. Bake uncovered at 375 for 40-45 minutes. *Serve with Lighthouse ranch dressing or ranch dressing of your choice & fresh parmesan cheese.

HOME FRIES

Steps:

• Add the oil, salt and 1/3 cup water to a medium cast-iron skillet; whisk to combine.
• Add the potato cubes in an even layer. (It's very important to not crowd the pan.) Turn heat to medium, cover the skillet and cook the potatoes, undisturbed, for about 6 minutes.
• Uncover, give them a toss or shake. Cook, uncovered and undisturbed, until the underside turns golden, then carefully flip. Repeat on all sides until the water evaporates and the potatoes are crispy all over and tender inside, about 9 minutes total.
• Transfer the home fries to a paper towel-lined plate to drain excess oil. Serve hot.

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.