HOME FRIES - FROM AMERICA'S TEST KITCHEN
Home Fries - From America's Test Kitchen
Provided by The Rachael Ray Staff
Number Of Ingredients 11
Steps:
- Don't skip the baking soda in this recipe
- It's critical for home fries with just the right crisp texture
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F
- Bring 10 cups water to a boil in a Dutch oven over high heat
- Add potatoes and baking soda
- Return to boil and cook for 1 minute
- Drain potatoes
- Return potatoes to Dutch oven and place over low heat
- Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes
- Remove from heat
- Add butter, 1 1/2 teaspoons salt and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
- Remove baking sheet from oven and drizzle with 2 tablespoons oil
- Transfer potatoes to baking sheet and spread into even layer
- Roast for 15 minutes
- While potatoes roast, combine onions, remaining 1 tablespoon oil, and 1/2 teaspoon salt in bowl
- Remove baking sheet from oven
- Using thin, sharp metal spatula, scrape and turn potatoes
- Clear about 8 by 5-inch space in center of baking sheet and add onion mixture
- Roast for 15 minutes
- Scrape and turn again, mixing onions into potatoes
- Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes
- Stir in chives and season with salt and pepper to taste
- Serve immediately
OVEN HOME FRIES WITH PEPPERS AND ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees F.
- Coarsely chop potatoes and transfer to a nonstick cookie sheet. Toss with oil, peppers, onions and seasonings and place in the oven 25 minutes, turning twice with spatula. Serve hot.
QUICK AND EASY HOME FRIES
A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.
Provided by magicallydelicious
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 3
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..
Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
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.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
DINER STYLE BAKED POTATO HOME FRIES
When I was working my way through college at a local diner, I learned that they used leftover baked potatoes from the dinner menu that they baked the day before. They always made extra baked potatoes so that they could use them for home fries the next morning. I discovered that that was the "secret" to having flaky, crispy home fries. Very easy to make.
Provided by Crafty Lady 13
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Thoroughly wash potatoes and pierce with a fork. Microwave at baked potato setting until done.
- Slice potatoes as thinly as possible. Put onions and butter in large skillet on medium heat and cook until onions are translucent.
- Add potatoes and continue frying until the potatoes are browned around the edges. I like some of my potatoes to be on the crispy side. Season with salt and pepper.
- This is also a great way to use up left over baked potatoes. You could also add some chopped green pepper to the potatoes. If you are going to add green peppers, cook these with the onions before adding the potatoes.
HOME FRIES
When I bake potatoes I make extra for home fries, I bake them in foil so they will be soft on the outside. Make sure to use plenty of butter when making these and fry them slowly and resist the temptation to flip them constantly, you want them to brown but not burn. Baking time is not included in prep. time.
Provided by Mainely Debbie
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt 2 Tbl. butter in skillet on medium heat and cook the onions until just soft.
- Add the potatoes that have been cut into small chunks,garlic salt and pepper to taste and another 2 tbl. butter. Cook on medium heat browning slowly and adding butter 2 tbl. at a time until browned.
- It should take approximately 30 minutes to make these depending on your stove and amount of spuds you use.
SWEET POTATO HOME FRIES
Courtesy of Chowhound, this recipe hit my inbox this morning and looks just delightful! The sweetness of sweet potatoes combines with a fresh bite from scallions and a kick of smoke from paprika. Because the potatoes are parboiled, the last-minute work on this recipe is minimal. The result is a crunchy exterior and a soft interior.
Provided by Katzen
Categories Breakfast
Time 45m
Yield 8-10 , 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Place the russet potatoes and sweet potatoes in separate saucepans and cover with cold water. Bring to a boil and cook until slightly tender on the outside, so that they just give way when pierced with a knife but are still firm on the inside, about 10 to 15 minutes.
- Drain the potatoes and spread evenly on a baking sheet to cool. (At this point they can be combined and placed in a sealed container in the refrigerator overnight.)
- In a small bowl combine the paprika and salt and stir until well mixed; set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat and add a third of the potato mixture, or enough to make a single layer in the pan. Let cook undisturbed until golden brown, about 5 to 8 minutes.
- Stir gently with a wooden spatula and let cook undisturbed for another 2 to 3 minutes.
- Add a third of the garlic, shallots, and paprika mixture and season generously with pepper. Let cook until nicely colored and crisp, about 1 to 2 minutes.
- Sprinkle with a third of the scallions and remove to a platter. Repeat with the remaining ingredients, adjust the seasoning as necessary, and serve.
Nutrition Facts : Calories 326.9, Fat 10.5, SaturatedFat 1.4, Sodium 510.6, Carbohydrate 54.4, Fiber 7.4, Sugar 6.3, Protein 5.6
VERY CRISPY HOME FRIES
This recipe is a little time consuming and has frying and re-frying involved, but in my opinion, it is worth every minute it takes to do it.
Provided by Tiomarrano
Categories Breakfast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
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.
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