Crispy Home Fries Recipes

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VERY CRISPY HOME FRIES



Very Crispy Home Fries image

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

1 -2 large onion, chopped
4 -5 large potatoes
5 tablespoons canola oil (for deep frying)
salt
2 tablespoons salt (for soaking potatoes)
2 cups flour (seasoned or plain)
2 teaspoons black pepper
2 tablespoons garlic powder
salt (to taste)
1 onion, diced (optional)
1 medium bell pepper, diced (optional)

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.

CRISPY HOME FRIES



Crispy Home Fries image

Super yummy and easy way to make crispy home fries that everyone will love! Serve as a side with your favorite breakfast!

Provided by Suzannah Cornue

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 35m

Yield 4

Number Of Ingredients 5

4 medium russet potatoes, peeled
½ large onion
1 tablespoon olive oil
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste

Steps:

  • Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
  • Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
  • When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
  • Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 40.3 g, Fat 3.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 151.2 mg, Sugar 2.1 g

QUICK & CRISPY HOME FRIES



Quick & Crispy Home Fries image

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

3 large russet potatoes, peeled and quartered
2 tablespoons olive oil
1 tablespoon butter
Salt and freshly ground black pepper to taste
¼ teaspoon paprika
cayenne pepper to taste
1 pinch garlic powder
1 pinch onion powder
1 tablespoon Chopped fresh chives

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

CRISPY HOME FRIES WITH PIMENTO AIOLI



Crispy Home Fries with Pimento Aioli image

Provided by Kardea Brown

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Vegetable oil, for frying
Kosher salt
2 pounds Yukon gold potatoes, scrubbed and diced into 3/4-inch cubes
2 tablespoons cornstarch
1/2 cup mayonnaise
1 tablespoon diced pimentos
2 teaspoons red wine vinegar
1 teaspoon grated garlic
1 chipotle pepper plus 1 teaspoon chipotle sauce (from a can of chipotle in adobo)
Pinch of smoked paprika

Steps:

  • For the fries: Fill a large Dutch oven or a heavy bottomed saucepan two-thirds of the way with the oil. Heat over medium-high heat to 350 degrees F. Line a baking sheet with a wire rack.
  • Add 2 quarts water with 2 tablespoons salt in a large pot and bring to a boil. Add the potatoes, bringing the water back to a boil, and cook, about 5 minutes. The potatoes will be soft on the outside while still firm in the center. Drain in a colander and add to a large bowl to toss with the cornstarch and a heavy pinch of salt.
  • Add the potatoes to the hot oil a few at a time, stirring and flipping constantly until they are golden brown on all sides, about 4 minutes. Remove to the wire rack, sprinkle with salt and repeat with the remaining potatoes.
  • For the pimento aioli: Add the mayonnaise, pimentos, red wine vinegar, garlic, chipotle and paprika to a food processor and blend until smooth.
  • Add potatoes to a serving bowl and serve with the aioli drizzled over the top and on the side for dipping.

SKILLET HOME FRIES



Skillet Home Fries image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons vegetable oil
1 large onion, finely sliced
1 large poblano pepper, finely diced
1 large red pepper, finely diced
2 cloves garlic, coarsely chopped
1 tablespoon paprika
Salt and freshly ground pepper
4 red potatoes, cut into 1/2-inch cubes

Steps:

  • Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.

CRISPY OVEN FRIES



Crispy Oven Fries image

Make and share this Crispy Oven Fries recipe from Food.com.

Provided by Abby Girl

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 4

4 russet potatoes, peeled and cut into 1/2-inch-thick
6 tablespoons vegetable oil
1 tablespoon cornstarch
1 teaspoon salt

Steps:

  • Adjust oven rack to lowest position and heat oven to 450 degrees.
  • Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels.
  • Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat.
  • Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.

HOME FRIES



Home Fries image

When I was little, my dad and I would get up early on Sundays and make these for the family. The rest of the gang would be awakened by the tempting aroma. -Teresa Koide, Manchester, Connecticut

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 5

1 pound bacon, chopped
8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.

Nutrition Facts : Calories 349 calories, Fat 21g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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