Blackened Home-Fried Potatoes From Hell

Recipe by Mirj2338
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs potatoes (Yukon Gold, white, or, red, are best)
  • too much butter
  • too much olive oil
  • 6
    cloves garlic, diced
  • 1
    medium cooking onion, diced
  • 12
    1/2 cup thyme or 1/2 cup dill, stems discarded before measuring
  • salt & freshly ground black pepper, to taste
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DIRECTIONS

  • Quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
  • Drain water.
  • In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
  • When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
  • As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
  • Sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
  • If the potatoes start burning before they brown, reduce the heat.
  • Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
  • When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
  • Serve immediately on warmed plates.
  • Note: It’s all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
  • Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.
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