Very Crispy Home Fries

"This recipe is a little time consuming and has frying and re-frying involved, but in my opinion, it is worth every minute it takes to do it."
 
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photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal
Ready In:
35mins
Ingredients:
11
Serves:
5
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ingredients

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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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Reviews

  1. OK, I totally botched this recipe but I still loved it! I used whole wheat pastry flour (in a word: don't! It got pretty gloppy.) Also, I was greedy and tried to do too many potatoes at once in the pan. I think I should have cooked the potatoes in batches so each 'layer' could brown well (my pan is too small.) Other than that it was yummy! Thanks, I will make it again. (As a side note: I used red bell pepper; I think a mix of different-colored peppers would be pretty in this recipe.)
     
  2. Absolutely divine! Its not something you want to make too often...fat intake must be horrendous but definitely a recipe for when you want comfort food.I did'nt add green pepper...they were abolished because my son was watching me make this,but OMG the onion tastes like onion rings!Its time-consuming but oh so worth it! Thanks John!
     
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RECIPE SUBMITTED BY

<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
 
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