While they work well in dishes where holding their shape is important (like potato salad), this variety isn’t the best pick for home fries. Share on Facebook; Tweet about it; Pin it for later ; Email; Since going on a gluten free diet, I have realized just where gluten is all present. Deep Fried Home-Fries. Because the cook time for the potatoes is considerably longer than onion requires, and especially since the potatoes don’t get tossed around for quite some time, I prefer to cook the onion separately. Just a little bit of soft diced onion is all you need when it comes to home fries. My idea of really good home fries has been defined by a few local diners that I’ve been frequenting for years. The temperature of the fries should be room temperature in order to get crispy fries. Heat butter and olive oil in a non-stick skillet over medium-high heat. See how to make Chef John's perfect diner-style breakfast potatoes! There’s a three-step cooking process to make these home fries your reality. I have made this recipe multiple times and am always pleased. Serve topped with chopped chives. Trust me — it’s way less fussy than it sounds and will lead to the home fries of your dreams. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness.
Place a potato half on the cutting board, cut-side down, and cut it into slices about 1/4-inch thick or slightly thicker.Stack several slices on the cutting board and cut into 1/4-inch thick fries.Soak the cut potatoes in ice water for 1 hour at room temperature.Drain the potatoes thoroughly and then pat dry with paper towels.Add about 2 to 3 inches of oil to a heavy pot or Dutch oven and attach a deep-fry thermometer. It’s just enough to soften the potatoes without making them too soft or mushy. I like using mild and starchy Russets. Having an escape plan is also advisable.The french fries will be hot after coming out of the oil so allow them to cool before eating them unless you want to burn your mouth. wikiHow, Inc. is the copyright holder of this image under U.S. and international copyright laws.
Throwing water onto it will only feed the fire oxygen. Also, be sure to fill the oil tank before turning the heat on.
It took a little longer to cook until crispy and you have to eat them as soon as you plate them though as they will not hold their crispy state long. Microwave on high until just tender, about 4 minutes. And if you have more potatoes than cat fit in a single layer, I advise that you do; it’s the difference between super-crunchy potatoes and mushy ones. A lot of the fries that are fried in restaurants are deep fried in large deep fryers that also fry other breaded items, like chicken fingers and fish sticks. One of the hallmarks that truly defines a good batch of this breakfast potato side dish is the texture. Heat the deep fryer to 325° Fahrenheit. The first frying in done at a lower temperature, which softens the potato and prepares the starchy surface for the second frying's crispification. July 31, 2008 By Jeanine Friesen 17 Comments.
It can be done without, but I'd recommend doing it. For me, it’s a no-brainer — I go for the savory option every time.