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Old 08-20-2007, 01:57 PM   #11
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Nicholas, my mother also has just one knife...and she uses it for everything from slicing bread to slicing cucumbers to slicing meat....
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Old 08-20-2007, 02:41 PM   #12
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I make homefries from baked potatoes. I sometimes use raw if I haven't planned ahead. I add diced onion, fry in butter with s&p. When I am lazy and don't care to stand at the stove, I put them (same way as above) in a baking dish and bake.
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Old 08-20-2007, 03:13 PM   #13
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I like to fry raw potatoes, sliced thin then place in cold water till ready to fry, drain, blot with paper towel good and fry in bacon grease with onions - brown bottom, flip potatoes/ cover till almost tender, take off lid, and brown the other side. Yum - lol, now I am having them tonight !
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Old 08-22-2007, 08:30 AM   #14
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Well I did some experimenting with some of the ideas posted here, my old standby recipe, and the description given to me by my GF.

First off, I have to say that baking the potatoes will be my new way of making homefries from now on. No more drying them on sheet pans or trying to get the water out from having boiled them. Bake, cool, dice... that simple. I cut the potatoes in discs as was described by my GF. Personally I grew up with skinned cubes, but I'll bend here...

I used my big-ole' cast iron pan as I usually do, and heated up 1/8" or so of canola oil over medium-high heat. In went the potatoes, and then I immediately turned the heat down to medium. Kosher salt, black pepper, and caraway seeds went in next. Slowly browned them up (waiting a while before the first turn), and then removed the pan from the heat. Tossed in a handful of minced chives and a few liberal dashes of smoked paprika. Tossed the potatoes a few times, and dumped them on a warm plate.

Gonna' whip some up this weekend for my GF to try.
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Old 08-22-2007, 09:36 PM   #15
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My take is the simplest thus far.

RAW russet/idaho, even white or red work in times of struggle.

Wash thoroughly, Dice w/ skin. I also dice an onion as well. When served with dinner, Ill mince garlic, for breakfast, not usually, sometimes I even remove onion.

I use about 1-2 Tbsp. of olive or peanut oil, and equal part unsalted butter. It depends on how much potato I work with.

After they start to cook, when the onions become soft, I season with salt, lots of pepper, a bit of paprika, pinch of sugar and some dry parsley flakes.

I start on high for a few minutes, then once I add the seasonings, on medium to low heat for up to 20-25 minutes if I have time.

They come out wonderful.
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Old 08-24-2007, 04:42 PM   #16
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I make mine very similar to Mikey. I usually keep a lid on the potatoes for the first 10 minutes, then take it off for the last 20 (or so) minutes. I've never made them with precooked potatoes, but HELLO that makes perfect sense, I'll have to try.
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Old 08-27-2007, 03:01 PM   #17
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I boil mine first, as I like them when they start to break apart and become something between "home fries" and mashed potato.

At any rate, I boil, let cool (and dry), slice (leave skin on), and then I fry in duck fat. I tend to add fresh green onion at the end.

A tiny bite of this with a tiny dollop of caviar (I prefer trout roe, actually) makes for a nice amuse bouche in a hearty winter meal. This would literally only be a spoonful of food. The briny saltiness of the roe cuts through the duck fat fried potatoes deliciously.
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Old 02-06-2008, 02:08 PM   #18
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hubby likes his home fries the way I cook them. Raw potato , sliced thin, cooked in olive oil, with onions. I add salt and pepper and garlic powder .
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