Make Ahead Home Fries Recipes

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HOME FRIES - FROM AMERICA'S TEST KITCHEN



Home Fries - From America's Test Kitchen image

Home Fries - From America's Test Kitchen

Provided by The Rachael Ray Staff

Number Of Ingredients 11

3 1/2 pounds russet potatoes
peeled and cut into ¾-inch dice
1/2 teaspoon baking soda
3 tablespoons unsalted butter
cut into 12 pieces
Kosher salt and pepper
Pinch cayenne pepper
3 tablespoons vegetable oil
2 onions
cut into 1/2-inch dice
3 tablespoons minced fresh chives

Steps:

  • Don't skip the baking soda in this recipe
  • It's critical for home fries with just the right crisp texture
  • Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500°F
  • Bring 10 cups water to a boil in a Dutch oven over high heat
  • Add potatoes and baking soda
  • Return to boil and cook for 1 minute
  • Drain potatoes
  • Return potatoes to Dutch oven and place over low heat
  • Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes
  • Remove from heat
  • Add butter, 1 1/2 teaspoons salt and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds
  • Remove baking sheet from oven and drizzle with 2 tablespoons oil
  • Transfer potatoes to baking sheet and spread into even layer
  • Roast for 15 minutes
  • While potatoes roast, combine onions, remaining 1 tablespoon oil, and 1/2 teaspoon salt in bowl
  • Remove baking sheet from oven
  • Using thin, sharp metal spatula, scrape and turn potatoes
  • Clear about 8 by 5-inch space in center of baking sheet and add onion mixture
  • Roast for 15 minutes
  • Scrape and turn again, mixing onions into potatoes
  • Continue to roast until potatoes are well browned and onions are softened and beginning to brown, 5 to 10 minutes
  • Stir in chives and season with salt and pepper to taste
  • Serve immediately

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.

HOME FRIES



Home Fries image

There's nothing like a fresh batch of home fries! The ultimate comfort food, these home fries are like what you get at an old-fashioned diner, straight off the skillet. Use raw or cooked potatoes - the choice is yours!

Provided by Elise Bauer

Categories     Brunch     Side Dish     Breakfast     Quick and Easy     Breakfast     Potato

Time 45m

Yield 4

Number Of Ingredients 13

For home fries made with raw potatoes
2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
1/2 of one large onion, or 1 medium onion, thinly sliced
3 tablespoons or more of extra virgin olive oil
Salt
Freshly ground black pepper
For home fries made with cooked potatoes
2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked through, drained
1/2 of one large onion, or 1 medium onion, thinly sliced
2 tablespoons of extra virgin olive oil
1 tablespoon of bacon fat (optional, omit for vegetarian version)
Salt
Freshly ground black pepper

Steps:

  • Heat the olive oil and add potatoes, onions, salt and pepper: Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions.
  • Lower the heat and cover the pan: Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned. You may need to reduce the heat a little as the potatoes cook so they brown and don't burn.
  • Flip the potatoes: Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another tablespoon of oil. The oil will help the browning. Cover and let cook for another 5-10 minutes, until the bottom layer is now browned.
  • Remove the lid: Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes. This additional cooking will help the potatoes dry out just a little bit more. Serve immediately. Serves 2-4.
  • Heat the oil and sauté the onions: Cut the cooked potatoes into 1/2-inch slices. Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.
  • Add the potatoes, salt, pepper, and bacon fat: Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously with salt and freshly ground pepper. Cook until nicely browned on the bottom, without stirring (about 7-8 minutes). You may need to reduce the heat a little as the potatoes cook so they brown and don't burn. Add 1 tablespoon bacon fat, or more oil to the pan. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned. Serve immediately.

Nutrition Facts : Calories 242 kcal, Carbohydrate 34 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 167 mg, Sugar 2 g, Fat 10 g, ServingSize Serves 2-4, UnsaturatedFat 0 g

QUICK AND EASY HOME FRIES



Quick and Easy Home Fries image

A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.

Provided by magicallydelicious

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 3

3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

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..

Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g

DO-AHEAD FRIES



Do-Ahead Fries image

These fries are precooked early in the day and finished when you're ready to serve. You'll be surprised how crisp and golden they cook up!! You can also put them on a cookie sheet after the first frying and freeze them to use later.

Provided by MizzNezz

Categories     Potato

Time 13m

Yield 4 serving(s)

Number Of Ingredients 3

3 large potatoes
1 teaspoon salt
oil (for deep frying)

Steps:

  • Peel potatoes and cut into french fry strips.
  • Drop into a bowl covered with water in which the salt has been added.
  • Drain and pat dry.
  • Heat oil to 400*.
  • Fry the potato strips for 1 minute (do this in batches if necessary).
  • Drain on paper towels.
  • Cover and refrigerate until ready to use.
  • To finish, fry the potatoes an additional 2-3 minutes at 400*, until golden.

Nutrition Facts : Calories 213.1, Fat 0.2, SaturatedFat 0.1, Sodium 598, Carbohydrate 48.4, Fiber 6.1, Sugar 2.2, Protein 5.6

AIR FRYER HOME FRIES



Air Fryer Home Fries image

With a little help of an air fryer, you can have perfect diner-style home fries at home!

Provided by Christine Pittman

Categories     Side Dish

Time 40m

Number Of Ingredients 5

4 Russet potatoes
2 Tbsp. olive oil
½ tsp. garlic powder
¼ tsp. salt
¼ tsp. pepper

Steps:

  • Peel the potatoes and cut them into ¼-inch cubes.
  • Place the cubed potatoes in a large bowl and cover with cold water. Let sit for 10-15 minutes.
  • Carefully pour off the water, trying not to disturb the potatoes.
  • Blot the potatoes dry. Toss with olive oil, garlic powder, salt, and pepper.
  • Add to your air fryer basket and cook at 400°F for 20 minutes, shaking the basket every 5 minutes to help the potatoes cook evenly.

Nutrition Facts : Calories 353 calories, Sugar 2.3 g, Sodium 164.1 mg, Fat 7.3 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 67.1 g, Fiber 4.9 g, Protein 8 g, Cholesterol 0 mg

HOME FRIES WITH ONIONS AND CHIVES



Home Fries with Onions and Chives image

Categories     Onion     Potato     Brunch     Side     Sauté     Fall     Chill     Chive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

2 lb russet (baking) potatoes
2 medium onions, halved lengthwise and thinly sliced crosswise (4 cups)
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
2 tablespoons finely chopped fresh chives

Steps:

  • Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
  • Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
  • Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
  • Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
  • Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.

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