are you imagining things?? has vittles just posted two recipes within days of each other? has the dead come back to life!?
home fries are essentially pan fried potatoes. i like them with skins and think red potatoes are best, but any of them work. i had been wanting to duplicate magnolia cafe's home fries. i think these were quite good and pretty darn close. next time I want to try rosemary.
5 lb red potatoes
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons canola oil (i may try olive oil next, but supposedly canola oil heats at a higher temp, according to something i read, something to make it more conducive to frying than olive oil)
4 cloves garlic, crushed
2 medium shallots peeled and minced (i thought i had a shallot but alas, i did not)
1/2 T. paprika
fresh cracked pepper
Heat oven to 375°F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes about 20. Until outsides are cooked but insides are not. About 1/2 way cooked. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).
Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes. Halfway through, add garlic.
Add potatoes and spices, tossing to coat. Allow to cook undisturbed about 5 minutes. Toss and cook again. Avoid much stirring so that they have a chance to get crisp. Total crisping time about 15-25 minutes. Remove them as they look done and crispy to give others a fair shot :) Cover pan if they’re not cooking all the way but are getting crispy. Liberally season with more salt and pepper.
I actually did this in two skillets because I didn't have one that was big enough. While it did not facilitate clean up, it did probably facilitate the browning, crisping action.
try with scrambled eggs or in breakfast tacos.