Yukon Eds Home Fries Recipes

YUKON ED'S HOME FRIES

Steps:

• Slice boiled potatoes when cool. Cut to desired thickness. I cut mine up to 1/2 inch thick and not necessarily into perfect slices.
• Fry up bacon until crisp and set aside. You will not be adding the bacon to the dish.
• Put potatoes into pan or skillet containing bacon drippings that is heated to medium-high heat.
• Add onion flakes and stir gently, making sure as many pieces of potato as possible are flat in the bottom of the pan.
• Let potatoes get golden-to-medium brown on one side (five minutes?) and sprinkle paprika over potatoes.
• Flip potatoes over and continue to cook until other side is similarly cooked.
• Serve immediately.

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..

YUKON GOLD AND SWEET POTATO HOME FRIES

Steps:

• In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.

OVEN FRIES

Steps:

• Preheat oven to 400°. Cut each potato into 12 wedges. In a large bowl, combine oil, paprika, salt and garlic powder. Add potatoes; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake until tender, 40-45 minutes, turning once.

HOME FRIES

Steps:

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