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CHOW: Recipes: Home Fries

Home Fries Recipe

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Home Fries
Difficulty: Easy | Total Time: 1 hr 15 mins | Active Time: | Makes: 6 servings

Crispy, crunchy, greasy home fries are a Sunday morning breakfast indulgence that helps soak up the sins of the night before. Bell pepper and shallots jazz up this version, which is so delicious you might considering serving it with a side of eggs and bacon!

INGREDIENTS
  • 4 large unpeeled Idaho potatoes (about 10 ounces each), well scrubbed
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 tablespoons olive oil
  • 1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup)
  • 2 medium shallots, peeled and minced
  • 3 tablespoons minced Italian parsley
INSTRUCTIONS
  1. Heat oven to 375°F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes has a golden-brown crust and the tip of a paring knife easily pierces the undersides, about 45 minutes. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).
  2. Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add bell pepper and shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes.
  3. Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season with salt and pepper, and toss with parsley.
    Write a review | 15 Reviews
  • Home Fries Recipe
    4

    I second katygirl. Bring a pot of water to boil, throw in the diced potatoes (I prefer a waxy potato) and set timer for 5 to 7 minutes (depending on chunk size) from the point of adding the potatoes, not the point of the water returning to the boil. Drain, throw on top of the butter in the frying pan. Also, you can cook them as fast or as slowly as suits whatever else you're doing. On Christmas, we had them on low all day, stirring occasionally, while we prepared other food. They were perfectly browned and crisp. These is no-fail fried potatoes, and people love them.

  • Home Fries Recipe
    3

    @ Torvum - you can add turmeric powder to prevent olive oil from oxidizing. In North America most canola, corn, soy oils are GMO and in addition Omega 6 - using olive oil or coconut oil are the only ways to avoid omega 6's and science fully supports a diet higher in omega 6's = less life expectancy.

POST A COMMENT |13 Comments

COMMENT

  • any fat is horrible to fry food in. just stick with a little butter, no more than a tablespoon. it's not good for you either, and it is very high in cholesterol, but it's rich in flavor (especially if you use irish butter) so using only a little bit will enhance the flavor.

  • @desol81: Actually, bacon fat is one of the healthiest fats you can fry in, as is butter. It's the olive oil that the least healthy to fry in. I know that runs counter to everything you've probably been told, but everything you've probably been told doesn't stand up to science. The reason is because saturated fats are far more heat stable than poly and monosaturated fats. Poly and monosaturated...+READ

    @desol81: Actually, bacon fat is one of the healthiest fats you can fry in, as is butter. It's the olive oil that the least healthy to fry in. I know that runs counter to everything you've probably been told, but everything you've probably been told doesn't stand up to science. The reason is because saturated fats are far more heat stable than poly and monosaturated fats. Poly and monosaturated fats degrade easily to toxic compounds when heated. They also go rancid/oxidize quicker.

    @crippstom Running hot bacon grease through a coffee filter doesn't remove fat, it merely purifies your grease. Bacon oil is fat because oil is fat.-COLLAPSE

  • If you want to kick your tastebuds into overdrive, try replacing the butter/oil with bacon fat. Not super healthy(as if butter is), but you're not gonna eat it everyday, right?

  • For a quick dish,I use McCain frozen hash browns. Dice green and red pepper and onion. Sweat in butter and olive oil. add frozen hash browns. Cook on low heat until brown. Sprinkle with paprika ( I use a hot type) or cajun spice and fry untill cooked and brown.

  • I like to use small white or red potatoes. Pierce them with a fork a few times and boil them. Leaving the skin on keeps the flavor intact. It's also easier to peel them afterwards. Then fry them in a little peanut or coconut oil. Salt and pepper and add onions towards the end. Sometimes I take hot bacon grease and strain it through a coffee filter. This removes much of the fat and you still have...+READ

    I like to use small white or red potatoes. Pierce them with a fork a few times and boil them. Leaving the skin on keeps the flavor intact. It's also easier to peel them afterwards. Then fry them in a little peanut or coconut oil. Salt and pepper and add onions towards the end. Sometimes I take hot bacon grease and strain it through a coffee filter. This removes much of the fat and you still have the bacon oil flavor.-COLLAPSE

  • I discovered something at my dad's house that makes home fries taste like your home is somewhere in the south of France. He gave me sausage to cut up and add to the potatoes. I t seemed that the fries needed something so I began to rummage through his cupboards for some spice to add and found Herbs de Provence. WOW! I have to say of all the hash browns and country potatoes I've had in my life...+READ

    I discovered something at my dad's house that makes home fries taste like your home is somewhere in the south of France. He gave me sausage to cut up and add to the potatoes. I t seemed that the fries needed something so I began to rummage through his cupboards for some spice to add and found Herbs de Provence. WOW! I have to say of all the hash browns and country potatoes I've had in my life these we the best by far and they went very nicely with the eggs I prepared. Try it!-COLLAPSE

  • It's fun to read all of the recipes and comments. I'm new at this. Pat

  • I always par cook diced potatoes in boiling water before roasting....it really helps them crisp up!

  • I sometimes will bake 5 or 6 potatoes on a Sunday night, and put them straight in the fridge when they're cool. Then, if I have a late night at work, I come home, slice a baked potato or two (keep the skins on!), and pan fry them with a sliced onion, or some scallions. So good!

  • Hello Francine,
    As much as I like home fried potatoes.I feel as to the"helps soak up the sins of the night before"reference,green peppers have never been a friend of mine after I sin,but the recipe might be due to the necessary fat and carbs needed the day after,Thanks for the inspiration and also like KevinB's recipe which is much like my Italian Mom would have waiting for us among other...+READ

    Hello Francine,
    As much as I like home fried potatoes.I feel as to the"helps soak up the sins of the night before"reference,green peppers have never been a friend of mine after I sin,but the recipe might be due to the necessary fat and carbs needed the day after,Thanks for the inspiration and also like KevinB's recipe which is much like my Italian Mom would have waiting for us among other egg,toast and bacon things as we four kids woke up.-COLLAPSE

  • Barcelona, what kind of pan do you use? I tried to make home fries on my boyfriend's non-stick and they were browned but mushy. I think a stainless steel or cast-iron skillet would work better. But if that's not it, maybe your pan is not hot enough when the ingredients first go in.

  • My mom always made home fries using left-over boiled potatoes from the night before, and they were always delicious. She would fry up some onions in a big cast iron skillet while she diced the spuds. Then the onions came out of the pan, and the potatoes went in. I agree, you only flip the potatoes once or twice; you want a nice crust. When she thought the potatoes were ready, she'd toss back in...+READ

    My mom always made home fries using left-over boiled potatoes from the night before, and they were always delicious. She would fry up some onions in a big cast iron skillet while she diced the spuds. Then the onions came out of the pan, and the potatoes went in. I agree, you only flip the potatoes once or twice; you want a nice crust. When she thought the potatoes were ready, she'd toss back in the onions for a minute to reheat. If we were down at the cottage, I'd be out on the lake, catching perch and bass, which would get cleaned, filleted, and fried in butter. It may have been simple, but it was tasty!-COLLAPSE

  • Hi Francine,
    I love home fries but for some reason when ever I make it at home it seems to come out either completely mushy or totally dry....