Very Crispy Home Fries

Recipe by Tiomarrano
READY IN: 35mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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