RCI-VG.002.0059.001
Homefried Potatoes
Great with breakfast, especially on cold mornings. The secret to diner-style homefries is to boil the potatoes first; otherwise, the potatoes take too long to cook and never turn properly soft inside.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- potatoes2 mediumwashed but not peeled
- enough water in a saucepan to cover the potatoes1 unit
- white onion1 smallchopped
- 1 unit
- 1 unit
- 1 unit
- dried crushed red pepper (optional)1 unit
Method
1
Wash and peel the potatoes, then slice or dice them into uniform pieces about 1/4 inch thick to ensure even cooking.
5 minutes
2
Peel and thinly slice the white onion into half-rings and set aside.
2 minutes
3
Heat a generous amount of oil or butter in a large skillet or frying pan over medium-high heat until shimmering.
2 minutes
4
Add the sliced potatoes to the pan in a single layer and cook without stirring for 4-5 minutes until the bottom side develops a golden crust.
5 minutes
5
Add the sliced white onion to the pan, then flip the potatoes and stir gently to combine.
1 minutes
6
Season the mixture with chili powder, garlic powder, salt, and ground black pepper to taste, stirring to coat the potatoes and onions evenly.
1 minutes
7
Reduce the heat to medium and continue cooking, turning occasionally, until the potatoes are golden brown on all sides and tender when pierced with a fork.
10 minutes
8
Remove the pan from heat, taste and adjust seasoning if needed, and serve immediately while hot.
1 minutes