Home Fries On The Grill Recipes

VERY CRISPY HOME FRIES

Steps:

• Peel and cube or wedge the potatoes.
• Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
• Heat oil in skillet.
• Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
• While oil is heating, in a colander drain potatoes.
• Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
• When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
• **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
• When browned and lightly crisped remove from oil and drain on paper towel.
• While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
• Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
• Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
• Add a little more oil and turn heat back up to get it hot.
• (Watch and have lid ready to protect yourself in case of "spitting" oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
• Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
• When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
• Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
• You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
• When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
• Enjoy.

HOME FRIES ON THE GRILL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Spread a piece of aluminum foil on a work surface. Arrange potatoes, onion, bacon, and garlic in the middle of the foil. Drizzle olive oil over potato mixture and season with salt and pepper; toss to coat. Wrap foil around potato mixture to form a packet.
• Place packet on the preheated grill and cook until potatoes are tender and bacon is cooked, about 15 minutes. Carefully open packet by slicing foil with a knife.

QUICK AND EASY HOME FRIES

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

RUSTIC GRILLED HOME FRIES

Steps:

• Scrub potatoes and cut in half or into thirds lengthwise (depending on the size-try to make them all equal and fairly big so they'll hold up well).
• Place potatoes in a pot with boiling salted water and blanch for 8 minutes.
• Strain potatoes and immediately immerse in a bowl of ice water to stop cooking process.
• Let sit 5-10 minutes.
• Drain potatoes well, pat dry and return to bowl.
• Add olive oil and salt and pepper and toss well to coat -Be careful because some potatoes may be soft, you don't want them to break
• Place potatoes on grill on medium heat 6-8 minutes or until they begin to brown.

HOMEMADE FRENCH FRIES

Steps:

• First, we use russet potatoes. Better browning and flavor than other potatoes. Peel the potato to have a better flavor and texture. Cook's Illustrated1 used wedges for speed of cooking and reducing waste, but I'm a square fry guy so I cut my potatoes into slices of even thickness, about 1cm wide (about 1/3 inch).
• While waiting for your grill to warm up, place the sliced potatoes in a large bowl and cover with hot tap water. This is the secret to crispy outside, creamy inside. Apparently, something about the hot water removing the starch from the outside of the fry keeps the outside from having caramelized sugars. Caramelized sugars are apparently bad in fries, causing a tough exterior. Since we only want tough exteriors on cowboys and house paint, we soak away the starch for about 10 minutes. According to John Olson, the Science Editor for Cook's Illustrated, "The water has an added benefit. Potato starches gelatinize completely during cooking. The water introduced during soaking improves the creaminess and smoothness by working its way between the strands of gelatin starch."1 In other words, trust them, it makes it good.
• Dry the fries completely on paper towels.
• Put the fries in a clean dry bowl.
• Add 1 tablespoon of the oil. The article recommended peanut over olive oil, and I went with this recommendation. The rest of the oil will go in the skillet.
• Add the salt and pepper to taste and mix to evenly distribute the salt, pepper and oil.
• Instead of using an oven, we'll be using a cast iron skillet on the grill. As always, be careful when using oil on the grill. Measure the oil and pour into the pan prior to placing it on the grill. Get it hot, but not smoking. The Cook's Illustrated1 article suggested a precise 475 degree oven. I found "hot" was an appropriate temperature. Careful not to get it to hot, or the fries will burn before cooking through, or worse, the oil could catch on fire. If the oil starts to smoke, back it off the heat.
• Add the fries, just enough to fill the pan without crowding. We want to pan fry, not steam the fries.
• Fry them, turning with a spatula to evenly brown. When they are good and crispy to your liking, remove to a rack (Alton Browns preferred method) or paper towels to remove any remaining oil from the fries. Add more potatoes and continue cooking until all fries are cooked.

HOME FRIES RECIPE

Steps:

• Cut the boiled and cooled potatoes into cubes.
• Slice the onion.
• Place skillet over Medium heat and let warm up.
• Add bacon grease or oil.
• Add the onions.
• Add the cubed potatoes.
• Add garlic powder.
• Add black pepper.
• Add salt.
• Stir together well.
• Stir and cook until onions are translucent and potatoes are browned.
• Add the ketchup.
• Stir and let cook and brown about two more minutes.
• Serve warm
• Enjoy!

GRILLED STEAK, EGGS, AND HOME FRIES

Steps:

• Whisk all of the ingredients together in a large bowl and season with salt and pepper to taste. Remove the silver skin from the back of the steak and add the steak to the marinade. Combine the marinade and the steak in a resealable plastic bag. Let marinate for at least 1 hour, preferably over night.
• Preheat the grill to medium high. Oil the steak a bit and grease the grates of the grill. Cook the steak over medium heat until medium-rare, about 5 minutes per side.
• Par boil the potatoes until 2/3 of the way cooked, about 8 minutes. Cool the potatoes in an ice bath, and once cool cut into 6-8 wedges. Add the fries to a large mixing bowl and coat with 1-2 tablespoons of oil. Season the fries with the herbs and salt and pepper, to taste.
• Preheat the grill to medium-high. Grill the fries until cooked all the way through and slighty charred, about 3 minutes per side. While the fries are cooking, put a cast iron on the grill and heat 3 tablespoons of butter over medium-high. Fry the eggs in batches and place on a parchment paper-lined baking sheet until ready to serve.
• Slice the steak against the grain. Divide the fries and slices of steak amongst 10 plates, and add the eggs on top. Garnish with chopped chives and bernaise sauce, if using.

GRILLED STEAK FRIES

Steps:

• Preheat the grill to medium heat.
• Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
• In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
• Combine all of the ingredients in a small bowl.

SEASONED GRILLED FRIES

Steps:

• Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.