Home Fries
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3 tablespoons unsalted butter
- 1 1⁄2 - 1 3⁄4 lbs russet potatoes or 1 1/2-1 3/4 lbs yukon gold potatoes, peeled and cut into 3/4 inch cubes
- salt & freshly ground black pepper
- 1⁄4 cup diced onion
- 1⁄4 cup diced green bell pepper
- 1⁄4 cup diced red bell peppers or 1/4 cup additional green bell pepper
- 1⁄2 teaspoon chili powder (optional)
directions
- Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
- Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
- Cook for 20 minutes.
- Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
- When you turn them the first time, stir in the onion, bell peppers, and chili powder.
- As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
- Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
- During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
- The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Followed this recipe exactly. Used Yukon Gold potatoes and a well-seasoned cat iron skillet. Cooking times given in the recipe are way too long. Potatoes turned out very mushy. Try 10 min at step 3, 15-20 min at step 4 and 10 minutes at step 7. Very flavorful, but recipe needs tweaking as far as times are concerned. Be sure to use a well-seasoned cast iron skillet or non-stick skillet. Potatoes tend to stick somewhat. Used salted butter and seasoned salt instead of chile powder.
Tweaks
-
Followed this recipe exactly. Used Yukon Gold potatoes and a well-seasoned cat iron skillet. Cooking times given in the recipe are way too long. Potatoes turned out very mushy. Try 10 min at step 3, 15-20 min at step 4 and 10 minutes at step 7. Very flavorful, but recipe needs tweaking as far as times are concerned. Be sure to use a well-seasoned cast iron skillet or non-stick skillet. Potatoes tend to stick somewhat. Used salted butter and seasoned salt instead of chile powder.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.