Conference turris::cooks

    
    Try doing it in two stages. First heat grease to 350 degrees. Blanch
    the fries for a few minutes, just until they are hot but not completely
    cooked. Remove the fries to a heated platter covered with a paper
    towel. Reheat the grease to 350 degrees. Finish cooking the fries.
    
    This takes a little longer, but you get much better fries. The outside
    is golden and crisp, and the inside is soft.

    Sorry the last reply is for French fries not homefries.
    

I've heard of 2 different styles of home fries.  I've also heard both of these 
referred to as hash browns.  In my house, I call fried diced potatoes "home 
fries," and fried grated potato patties "hash browns."

Most recipies I've seen for home fries, as well as most restaurant recipies 
start out with chunks of cooked potato.  This is probably the most authentic 
"old style" recipe, since the dish was originally intended to make use of last 
night's leftover spuds.  I find the resulting dish rarely comes out crispy.  I 
prefer to use unpeeled raw potato cut into 1/2" cubes (sometimes smaller).  I 
fry the dice in olive oil, or even better (for flavor, at least), in bacon 
drippings.  Do this over medium high heat, until the pieces start to brown.  
Then start to toss or stir them so they brown evenly on all sides.  This takes 
a while (about 20-30 minutes), but results in a very crispy fry.  When they 
are about 75% done (you can estimate by the ratio of brown to white sides of 
the dice), you can add some minced onion.  If you want to use garlic, I 
recommend that you slice it, fry it, and remove it from the oil before the 
potatoes are added.  Many restaurant recipies add paprika to give the dish 
some color.  This is not needed here, unless you like the flavor.  

						     
							- JP

    Heres my simple way of doing home/pan fries....which I love with
    pork chops:
    
      Put potatoe/s in microwave....cook until almost done...
      Remove and cut into chunks about 1/4"thick
      Melt margarine and a little olive oil in frying pan
      Add potatoes and cook over medium heat until browned
    
    Rick

    
    My first guess is that you pan is not hot enough.  To make
    crisp homefries, I always use a cast iron fry pan.  Place on
    burner over high heat, when hot put in oil and heat, then
    potatoes cut into whatever size you like.  Stir frequently as
    they tend to brown only on the side touching the pan.  My
    potatoes are very brown and we never have any left over.

    I do as .4 does exept I cube the potatoes FIRST.  Not only do
    they take a shorter time to cook, but they're COLD when I'm
    cubing them.  Nothing like trying to cut up a steaming hot
    potato! 
    
    As .5 says, make sure your fat is HOT when you put the potatoes
    in it.  You can also make a lower-fat/calorie version by cooking
    the cubes in the microwave and then broiling them.  You'll need
    to use some oil, but not as much.  You can sprinkle the potatoes
    with oil while they're in the microwave dish, give them a good
    stir, and spread them on an oiled pan - one with 2 inch sides
    is good.  Put them in the broiler.  WATCH THEM.  When the top's
    browned, give them a stir, and brown them again.  MMMMM.
    
    If you do the oven method, you can stir in some herbs/garlic
    with the oil for more flavor.
    
    --Louise

    
    
                        ADRIAN'S DINER HOMEFRIES SPECIAL
    
    
    6-7 large red potatoes
    1 large onion cut into medium pieces
    2-3 cloves of garlic (optional)
    1 large green (yellow, red whatever) pepper thinly sliced
    vegetable oil
    butter (optional)
    oregano
    ground pepper
    tamari or soy sauce (optional)
    
    
    
    Quarter potatoes and boil until 3/4 of the way cooked.  Drain and set
    aside.  Potatoes can even be cooked the nite before and refrigerated
    (after they've been cooled).  In fact, I find the homefries come out
    crispier if the potatoes start out slightly cold (this, in conjunction
    with the oil being hot hot really makes for a crispy texture).  When
    ready to use, cut potatoes into bite sized chunkes.
    
    In a large, castiron frying pan add oil.  When oil is hot, add potatoes, mix
    until oil is evenly distribued and cook for 8-10 minutes before
    turning.  Cook on medium high heat.  After turning the potatoes the
    first time, add the onion, peppers and garlic.  If you put them in in
    the beginning, you run the risk of burning them.  Mix all ingredients
    well and continue frying.  The whole process should take about 30-40
    minutes.  Turn potatoes every 8-10 minutes to assure a browning.
    
    If more oil is needed, add to pan.  Butter can be used, however, the
    heat needs to be lowered as butter tends to burns more easily than oil.
    
    Five minutes before homefries are complete add oregano and ground
    pepper.
    
    As for the adding of tamari (or soy sauce)....Strange as it may sound,
    this ingredient reeaaalllly makes the dish.  If used correctly, it has
    two advantages:  It will salt and season the potatoes and will give the
    homefries a rich, dark color.  
    
    When homefries are done , turn off heat and add 2-3 tablespoons of
    tamari or soy suce and mix.  Taste, correct seasoning and serve.
    If you choose not to use this ingredient, use regular table salt.
    
    
    Note:  Whether you use tamari or salt ALWAYS add this ingredient at
           end.  Salt and salt substitute items will draw moisture from
           foods.  If you use it during the beginning or middle of the 
           frying process it'll result in having to add more oil.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
       
    
    
    
    
    
    
    
    

    Whenever we had baked potatoes for supper, my mother always threw
    in a few extra.  We had a big family and you never knew who might
    show up.  If there were any extras we always had fried-up pudaydas
    for breakfast.
    
    Peel (I leave the skins on, myself) the cold leftover baked potatoes
    and slice them in 1/4" rounds.  Spread them in a layer or two in
    a large pan of hot bacon grease.  My mother always kept a crisco can
    full of bacon grease for cooking.  
                       
    The trick is in remembering to throw in a few extra baking potatoes
    the night before.
    
    

    Has anybody heard of making fries crispy by soaking them in sugar water
    before they're cooked?  I had heard that McDonald's does that, but I
    don't know if it's true or not.
    
    Thanks,
    
    Rachael

    "There may be no ice cream in fast-food ``shakes'' but there is sugar
    on the french fries. In an interview, Burger King president Donald
    Smith said that his chain's fries are sprayed with a sugar solution
    shortly before being packaged and shipped to individual outlets. The
    sugar caramelizes in the cooking fat, producing the golden color
    customers expect. Without it the fries would be nearly the same color
    outside as inside: pasty white. Smith believes that McDonald's also
    sugar-coats its fries."
    
    -- William Poundstone, _Big Secrets_