It’s been a while since I’ve posted a recipe so here’s a rough one for ya!
I’ve tried making home fires before, but usually I would just wing it. They’d be okay, perhaps a little mushy, but never like home fires you’d find in a a restaurant. I had some baby golden potatoes that were beginning to turn so I thought I’d do a little research and give home fries another go.
I found two recipes:
From these two recipes and their comments I garnered the following tips:
- Use a non stick pan. Hey look! I have a fabulous, brand new set of them.
- Use butter instead of oil. I like butter.
- However, oil will make them crispier. I like crispy too.
- Cook them longer. In the past I’ve been far too impatient and didn’t cook them enough so they ended up mushy instead of slightly crispy.
- Cut them thinner. I would typically cube them, often cheating and using an apple corer to cut them. This time I cut them really thin – about 1/8 to 1/4 inch thick. I was aiming for them to be about the size of a small 2×2 dot Lego.
- Use Paprika. Never thought of using Paprika before.
So here’s what I did:
- 6-7 Baby Golden Potatoes, washed and dried.
- Frozen onions – a large handful
- Minced garlic form a jar – a heaping teaspoon
- Fresh ground pepper
- Kosher salt
- Butter – about two teaspoons.
- Crushed Red Pepper
- a dash of garlic powder
- a dash on onion powder
- Olive oil
What I did:
- I used a large non-stick pan. Melt Butter.
- Add onions, garlic
- Started chopping potatoes while onions and garlic started cooking. I cut them thin and small.
- Toss potatoes into pan, coat with butter, onion garlic mixture.
- Add fresh ground pepper and salt to taste. I like both and tend to go a little heavy with it.
- Put lid on pan and went about preparing omelettes, emptying dishwasher.
- Removed lid, flipped and moved potatoes around. Started making toast and tending to omelette in progress.
- Put more dishes away, flipped omelette.
- Checked potatoes. Flipped as needed.
- After waiting a little more I added a quick squirt of olive oil – just a little – to encourage the crispiness. I added a bunch of Paprika too.
- Finished omelette, started omelette number two and flipped the potatoes again… you get the idea.
- Overall I’d say I cooked the potatoes at least 20 minutes, but was probably longer. At least one side of each little lovely spud was a nice, crispy golden orange color. I’ll let you be the judge of when they are done.
I was still kind of winging it, and they turned out pretty darn awesome. Totally worth making again! I’ll have to start photographing what I make one of these days as well.