Diner-Style Home Fries
The paprika adds a warm, deep color, but can be omitted. Other good dried herbs: oregano, thyme, and/or toss in 1 tablespoon minced parsley just before serving the potatoes.
Serves 2 to 3
1. Place cut up potatoes in large saucepan, cover with 6 cups cold water, add 2 tablespoons salt and 2 tablespoons vinegar (this helps keep them from falling apart), and place over high heat. Cook for about five minutes after water boils (potatoes should be fully tender but not falling apart, drain potatoes thoroughly in colander.
2. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onion to small bowl and set aside (you could also add garlic, peppers, even tomatoes, at this point).
3. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turn potatoes with spatula (you may need to add more oil if potatoes appear dry). Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer. Add onions, paprika, salt, and pepper to taste; stir to blend and serve immediately.
The paprika adds a warm, deep color, but can be omitted. Other good dried herbs: oregano, thyme, and/or toss in 1 tablespoon minced parsley just before serving the potatoes.
Serves 2 to 3
- 3 tablespoons corn oil or peanut oil
- 1/4 medium onion , chopped small
- 1 pound Yukon Gold potatoes (2 medium) or all-purpose potatoes, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 teaspoon paprika
- ground black pepper
- 2 Tablespoon salt
- 2 Tablespoon vinegar
1. Place cut up potatoes in large saucepan, cover with 6 cups cold water, add 2 tablespoons salt and 2 tablespoons vinegar (this helps keep them from falling apart), and place over high heat. Cook for about five minutes after water boils (potatoes should be fully tender but not falling apart, drain potatoes thoroughly in colander.
2. Heat 1 tablespoon oil in 12-inch heavy-bottomed skillet over medium-high heat until hot but not smoking. Add onion and sauté, stirring frequently, until browned, 8 to 10 minutes. Transfer onion to small bowl and set aside (you could also add garlic, peppers, even tomatoes, at this point).
3. Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turn potatoes with spatula (you may need to add more oil if potatoes appear dry). Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer. Add onions, paprika, salt, and pepper to taste; stir to blend and serve immediately.