Pats Bbq Home Fried Potatoes Recipes

BBQ POTATO WEDGES

Steps:

• Preheat oven to 400 degrees.
• Cut the potatoes into wedges and place the wedges in a large bowl. Cover the potatoes with water and allow to soak for 10 minutes. Strain the potatoes and dry each wedge, then return to the bowl.
• Toss the potatoes with the vegetable oil.
• In a small bowl, combine the paprika, salt, sugar, mustard powder, chili powder, cumin, pepper, garlic, and cayenne. Whisk to mix.
• Add the seasoning mixture to the bowl and toss the potatoes to coat.
• Spread the potatoes in an even layer over a large baking sheet.
• Bake in the preheated oven for 30 minutes, turning the potatoes halfway through the cook time, until the potatoes are golden brown on each side.

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

DINER-STYLE BAKED POTATO HOME FRIES

Steps:

• Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.
• Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.

BLACKENED HOME-FRIED POTATOES FROM HELL

Steps:

• Quarter potatoes, skin on, and boil them in 8 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. Saute 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.

HEARTY FRIED POTATOES

Steps:

• Preheat the oven to broil.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add potatoes and onions and cook until browned. Add mushrooms, tomatoes, and peppers, stir to combine, and saute until mushrooms have softened. Transfer mixture to a sizzle or heat-proof platter and cover with cheese. Broil until cheese is melted and bubbly. Serve with sour cream, salsa, and biscuits, if desired.

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..