Blackened Home Fried Potatoes From Hell Recipes

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.

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.

BLACKENED HOME-FRIED POTATOES FROM HELL

Steps:

• Quarter potatoes, skin on, and boil them in eight 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.
• Sauté 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.
• Note: It’s all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
• Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.

SIDDHA ALUR BHALA (BLACKENED SPICY HOME FRIES)

Steps:

• The day before, or early on the day of preparation, boil the potatoes until 3/4 cooked. Drain and set aside to cool. Once cool, cover and refrigerate. (Or bring to room temperature.).
• Whirl the chipotle and ancho chili in a blender or clean coffee mill until ground.
• Heat 2 tablespoons of the oil on medium-high heat in a cast iron skillet and brown the cooled potatoes; about 10-12 minutes. Remove with slotted spoon and set aside. Scrape off the browned potatoes that stuck to the bottom of the pan and discard.
• Add the remaining 1/2 tablespoon oil to the skillet. Add the bay leaf and ground chilies and cook until darkened; about 1 minute. Add the hing and the remaining spices. Now add the sugar, potatoes, cumin and cayenne pepper.
• Fry the mixture for about 3-5 minutes to blend the flavors; stirring often and reducing heat if necessary. You are wanting to blacken the potatoes, NOT burn them!
• Remove from heat and serve with a dollop of plain and yogurt and a lemon wedge. Allow your guests to season to taste with salt.
• Can be served hot or at room temperature.