Home-Fried Potatoes, Four Ways |
Author: Nancy Baggett
Home fried potatoes are better than ever, more versatile, and quicker to make with this streamlined and updated recipe. Tip: Be sure to use boiling, not baking, potatoes.
- 5 cups peeled and coarsely diced red Bliss or other boiling potatoes
- 2 tablespoons olive oil or other vegetable oil
- 2 tablespoons butter (or bacon grease for a Southern vibe)
- 1 large onion, peeled and finely chopped
- Sea salt or smoked sea salt
- Fresh, coarsely ground 3 or 4-peppercorn blend to taste
- Sriracha sauce, to taste, optional
- Spread the potatoes on a large microwave-safe plate. Sprinkle over 3 tablespoons water. Cover with wax paper or a microwave cover. Microwave on 50 percent power for 3 to 6 minutes; stop, stir, and test with a fork at 3 minutes, and continue, stopping and checking at 1 minute intervals until the potatoes are just beginning to soften. Remove from the microwave, drain off the liquid, and pat the potatoes dry on paper towels.
- In a 12 inch (or larger) nonstick skillet over medium-high heat, combine oil, butter (or bacon grease) and onion. Cook, stirring frequently, until onion is limp and translucent, about 4 minutes. Stir in potatoes and salt and pepper to taste. Adjust heat so potatoes and onion cook briskly enough to brown, but do not burn; add additional butter if needed. Continue cooking, stirring occasionally, until potatoes are well-browned and tender when tested with a fork, 10 to 15 minutes. Stir in more salt, pepper and sriracha sauce to taste, if desired.
Recipe by KitchenLane at http://kitchenlane.com/2008/09/home-fried-potatoes.html
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