Home Fries Trieste Style Recipes

HOME FRIES RECIPE

Steps:

• Cut the boiled and cooled potatoes into cubes.
• Slice the onion.
• Place skillet over Medium heat and let warm up.
• Add bacon grease or oil.
• Add the onions.
• Add the cubed potatoes.
• Add garlic powder.
• Add black pepper.
• Add salt.
• Stir together well.
• Stir and cook until onions are translucent and potatoes are browned.
• Add the ketchup.
• Stir and let cook and brown about two more minutes.
• Serve warm
• Enjoy!

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 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:

• 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.

TASTY HOME FRIES

Steps:

• Toss potatoes and onions with the seasonings.
• Heat oil in nonstick skillet.
• Add potatoes.
• Cover and cook on low heat for 15 minutes.
• Turn potatoes and cook another 15 minutes.

HEAVENLY COUNTRY-STYLE HOME FRIES

Steps:

• Place diced potatoes, onion, paprika, garlic powder, salt and black pepper in a medium mixing bowl. Toss to evenly coat the potatoes.
• In a large, non-stick skillet over medium heat, melt butter.
• Increase skillet heat to medium-high and add potato mixture. Toss to coat evenly with butter.
• Cover skillet and cook for 10-12 minutes, turning and scraping the potatoes to prevent burning.
• When potatoes are fork-tender, remove skillet cover.
• With the back of your spatula, pat potatoes down into an even layer in skillet. Allow to fry untouched for 2 minutes. Then turn potatoes over and do the same for another 2 minutes. This will nicely brown and crisp the outside of the potatoes.
• Serve immediately.

HOME FRIES

Steps:

• Place potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes; cut into 1-inch pieces. Set aside.
• Cook bacon in a large skillet set over medium heat until all fat has been rendered and bacon is crisp and brown, about 15 minutes. Remove bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add reserved bacon, peppers, onion, and thyme; cook until vegetables have softened, 5 to 7 minutes. Stir in parsley, and season with salt and pepper. Remove from heat, and serve.

ZESTY HOME FRIES RECIPE

Steps:

• Heat oven to 450°F.
• Toss potatoes with dressing and pepper in 15x10x1-inch pan sprayed with cooking spray. Spread into single layer.
• Bake 40 min. or until vegetables are tender, stirring in onions after 20 min.
• Sprinkle with parsley and bacon; stir. Top with cheese. Bake 2 min. or until cheese is melted.

HOME FRIES TRIESTE STYLE

Steps:

• Put the potatoes, whole and unpeeled, in a large pot, with cold water covering them by a few inches. Bring to a steady boil, and cook just until they are easily pierced with a fork or a sharp knife blade-don't let them get mushy or fall apart. Drain, cool, and peel the potatoes. Break them up into irregular chunks, roughly 1 inch or larger, with a sharp utensil. I use a large serving spoon with a thin edge, so the pieces have curved surfaces; avoid forking them apart, as the potatoes tend to crumble.
• Meanwhile, heat 2 tablespoons of the olive oil in the skillet over moderate heat. Stir in the onion and heat until sizzling gently. Gather it on one side of the pan to cook and soften in a small area, and spread the cut bacon in the rest of the skillet. Fry the bacon, tossing and spreading it out, until the fat is rendered and the pieces are getting crisp, while the onion wilts and starts to color, 5 minutes or more.
• Stir onion and bacon together, spill the potato chunks in the pan, and toss to mix everything. Raise the heat slightly, season with the salt and freshly ground pepper, and drizzle the remaining 2 tablespoons olive oil all over. Keep tumbling and tossing until the potatoes are hot and sizzling, spread them to fill the pan in an even layer, and press the top flat with a spatula.
• Lower the heat, and cook without disturbing until the underside of the potato disk is caramelized and crispy, 5 minutes or longer. With the spatula, lift and turn the potatoes, breaking up the disk and bringing the crusty bits to the top. Stir and spread the potato chunks, and press flat, as before, and cook until the bottom is golden.
• Repeat the sequence of turning the potatoes, pressing them into a flat disk or cake, caramelizing the bottom for a few minutes, then tumbling it over, about a half-dozen times.
• After 40 minutes, or longer, when the potatoes have been crusted all over-and there are browned bits in every bite-season with salt and pepper to taste, press flat, and crisp the bottom well for a couple of minutes over medium heat. Place a large plate on top of the skillet and invert, dropping the cake out of the pan, then slide it back into the skillet for a final crusting.
• Slide or invert onto the plate, and serve right away.
• Garden vegetables are very important in Trieste, especially salads. Radicchio zuccherino, a small, green, leafy cluster from the chicory family, might as well be on the local flag, it is so popular; it is enjoyed with just some wine vinegar and olive oil tossed in a bowl that has been rubbed with garlic. The first cut, or primo taglio, is the most prized, each leaf being no bigger than a thumbnail. As the season progresses, the radicchio grows dense like grass and is recut at the root four or five times, each time becoming a little tougher and a little more complex and bitter. I love it at that stage, but I also love when it gets older and is mixed with hard-boiled eggs and cooked cannellini beans to soften it.
• Radicchio goes well with fish preparations such as grilled branzino (Mediterranean sea bass) or grilled orata (gilded bass) as well as grilled or fried calamari or seppia (cuttlefish) braised in a sauce and served with polenta. So try some of these dishes at the local eating places when you are in Trieste.
• You'll also find mussels doused with white wine and finished with some bread crumbs (Steamed Mussels Trieste Style, page 43) in bowls on trattoria tables. And in season there are mackerel and sardines in saor (Sardines in Onion-Wine Marinade, page 45), an onionand- wine-vinegar marinade. It is all good, straightforward eating that you'll get in Trieste.