Home fries?

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I've made them different ways. Boiled first or not. Cubed, sliced or shredded. Crispy or not. Mostly what I do now is just cube a russet, dice a poblano and half an onion, slice a couple garlic cloves and toss it all in stainless pan on medium high with about three tablespoons olive oil and salt.

I don't get crispy potatoes without cooking the taters separately from the onions and peppers and that's just more trouble than I usually want to go to. Same with boiling the potatoes first.

My mandolin is a seldom used Zyliss with V-shaped blades similar to the one on the left in the video which she doesn't demonstrate. To see my favorite mandolins, search YouTube for Rhonda Vincent or Ricky Skaggs.
 
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