Tinas Fries Recipes
HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
BEST BAKED FRENCH FRIES
The healthiest way to make fries is to bake them. It saves money and you can't beat the taste. I have been playing around with different ways to bake fries for some time now, and I feel this is the best recipe thus far. Baking time may vary depending on how thick you cut the fries. Enjoy!
Provided by Life Tastes Good
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray.
- Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well.
- Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Nutrition Facts : Calories 388.4 calories, Carbohydrate 59.8 g, Fat 14.4 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 2 g, Sodium 601 mg, Sugar 5.8 g
HOME FRIES
The great thing about this recipe is that it can be cooked in just one skillet - and it eliminates the time-consuming task of blanching your potatoes first. Water, oil and salt are combined in one pan. Once the potatoes enter the skillet, the lid is added and the potatoes steam, cooking evenly and absorbing the flavors of the salt and oil. Once the lid comes off, the water evaporates yet the oil remains, so the potatoes pan-fry until crispy. The results? Crunchy home fries with pillowy centers. If cooking for a crowd, double or triple the recipe, but do cook in batches, to avoid crowding the pan.
Provided by Roze Traore
Categories breakfast, brunch, vegetables, side dish
Time 15m
Yield 2 servings (about 1 1/4 cups)
Number Of Ingredients 3
Steps:
- Add the oil, salt and 1/3 cup water to a medium cast-iron skillet; whisk to combine.
- Add the potato cubes in an even layer. (It's very important to not crowd the pan.) Turn heat to medium, cover the skillet and cook the potatoes, undisturbed, for about 6 minutes.
- Uncover, give them a toss or shake. Cook, uncovered and undisturbed, until the underside turns golden, then carefully flip. Repeat on all sides until the water evaporates and the potatoes are crispy all over and tender inside, about 9 minutes total.
- Transfer the home fries to a paper towel-lined plate to drain excess oil. Serve hot.
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- Clean potatoes well and cut into sticks. You can peel the potatoes if you want but honestly, the crispy skins are the best part! Aim for ¼ to ½ thick sticks or anywhere in between. The more uniform your french fries, the more evenly they'll bake.
- Place cut potatoes in a bowl filled with hot water. Doesn't need to be boiled or anything, just really hot tap water will work. Let sit for 15 to 30 minutes to remove some of the starch.
- Remove potatoes from water and drain well. Dry potatoes thoroughly. My favorite method is with a salad spinner and really absorbent towels. The more moisture you remove, the crispier your oven baked french fries will be. (The salad spinner also works great for quickly drying freshly rinsed herbs!)
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