Home Fries Supremo
I've often ordered eggs or even a sirloin steak, just to have something to eat with my home fries.
The potatoes can be boiled the night before. Just cover them tightly and refrigerate.
For crispier potatoes, omit the paprika and stir in another tablespoon of oil 10 minutes before they are finished cooking and then place a heavy, heatproof dinner plate or another frying pan directly on the potatoes.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Mealbreakfast, brunch, dinner, lunch
Taste and Texturecrisp, savory, spiced
- 4 or 5 large potatoes (russet, red, or new potatoes)
- 1 medium onion, peeled and cut into thin matchlike strips
- 1 green bell pepper, seeded and cut into thin matchlike strips
- 1 clove garlic, minced
- 2 tablespoons corn oil
- 1 teaspoon paprika
- Salt and pepper
- Medium saucepan
- Large nonstick frying pan
Cut the potatoes lengthwise into quarters. Cut the quarters into 1-inch thick chunks, put them in a medium saucepan with just enough cold water to cover them. If using new potatoes, just cut them into quarters. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 minutes. The potatoes should be slightly undercooked. Drain in a colander and set aside.
When the potatoes are cooked and drained, put a large nonstick frying pan on high heat and let it get hot, about 30 seconds. Reduce the heat to medium high, add the oil, onion, and bell pepper, and cook until the onion is soft, about 6 minutes. Add the garlic and cook for 1 minute more.
Add the potatoes. Cook for about 15 minutes, turning the potatoes frequently so that all sides get browned. Add the paprika and salt and pepper to taste.
Cook for 5 minutes more, until the potatoes are crisply browned.
1993, 2007 Bob Sloan and Paul Hanson