Short Order Home Fries Recipes

HOME FRIES

Steps:

• Heat the olive oil and add potatoes, onions, salt and pepper: Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions.
• Lower the heat and cover the pan: Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned. You may need to reduce the heat a little as the potatoes cook so they brown and don't burn.
• Flip the potatoes: Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another tablespoon of oil. The oil will help the browning. Cover and let cook for another 5-10 minutes, until the bottom layer is now browned.
• Remove the lid: Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes. This additional cooking will help the potatoes dry out just a little bit more. Serve immediately. Serves 2-4.
• Heat the oil and sauté the onions: Cut the cooked potatoes into 1/2-inch slices. Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.
• Add the potatoes, salt, pepper, and bacon fat: Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously with salt and freshly ground pepper. Cook until nicely browned on the bottom, without stirring (about 7-8 minutes). You may need to reduce the heat a little as the potatoes cook so they brown and don't burn. Add 1 tablespoon bacon fat, or more oil to the pan. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned. Serve immediately.

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..

HOME FRIES

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

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.

SHORT-ORDER HOME FRIES

Steps:

• Begin by precooking the potatoes. Arrange them in a microwave safe bowl, top with 1 tablespoon of butter and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5-7 minutes, shaking the bowl (without removing plastic wrap) half-way through cooking.
• Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
• In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the potatoes and pack them down with a spatula. Cook, without moving, until one side is brown, 5-7 minutes.
• Turn the potatoes, pack down again and continue to cook until well browned, another 5-7 minutes.
• Reduce heat to medium low and continue cooking the potatoes, stirring every few minutes, until crusty and brown, 9-12 minutes.
• Stir in the reserved onions, garlic salt and salt. Pepper to taste. Serve at once.
• NB - remember to turn down the heat for the last 9-12 minutes of cooking or the fries will burn.
• Cook's note - the best potatoes to use - medium starch or waxy varieties - Yukon Gold or Reds. High starch varieties such as russets and Idahos will break down leaving nothing but a greasy mash of spuds in your skillet.