Sunday, February 24, 2008

Home fries

I freaking love home fries. Hash browns are good too, but home fries are typically seasoned much better. I hate it at diners when they only give you the toast option. No, maam, I don't want toast, I want home fries. And both home fries and toast? Just give me double home fries.
  1. The key is to precook the diced potatoes, because they won't cook through correctly while frying (you're not deep frying these suckers). Give em 5 minutes covered in the microwave with a pad of butter
  2. Spread them out in a single layer on a hot cast iron skillet.
  3. Walk away for 5 minutes. Read the paper. Empty the dishwasher. Contemplate your being. Just don't futz with these for a good 5 minutes.
  4. Turn the potatoes and try your hardest to get an unexposed side onto the pan. At this point you can add finely minced onion. Season well with S&P and any herbs you like.
  5. Walk away for another 5 minutes.
  6. Test out the potatoes. They should be a bit dried out on the outside and crispy, but still puffy and nice on the inside. If not, season, turn one more time, walk away for a few minutes.
  7. These go well with any egg/meat combo. I like to fry my eggs in the skillet with all those flavors remaining.

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