Matts Crusty Home Fries Recipes

MATT'S CRUSTY HOME FRIES

Steps:

• Roughly chop onion into wide pieces - I like inch wide slices, cut into about sixths.
• Chop pepper into similar size pieces, discarding stem and seeds.
• Heat about three tablespoons oil in large frying pan (preferably cast iron) over medium-high heat.
• Add onions, cook until golden and slightly transparent, about three minutes.
• Add peppers, cook until tender, about an additional two or three minutes.
• Peel and cube potatoes; I like them about 3/4" square. Add them and additional tablespoon or two of oil to frying pan.
• Add salt and pepper (preferably freshly ground) to taste.
• Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes.
• Stir one more time, and pat down to maximize surface area in contact with frying pan. Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.

SKILLET HOME FRIES

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.

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.

VERY CRISPY HOME FRIES

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

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.

QUICK & CRISPY HOME FRIES

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.

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.

DINNER HOME FRIES

Steps:

• In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 1/2 pounds potatoes, scrubbed and cut into 3/4-inch pieces, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat; cover, and cook 5 minutes.
• Add another tablespoon olive oil; stir in 1 onion, chopped into 1/2-inch pieces (about 1 1/2 cups). Reduce heat to medium; cook, covered, 5 minutes.
• Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 minutes. Toss with another 1/4 teaspoon salt, and serve.