Blackened Home Fried Potatoes From Hell Recipes

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BLACKENED HOME-FRIED POTATOES FROM HELL

I found this on Food Network Canada, courtesy of the Surreal Gourmet. These are amazing, and practice makes perfect!

Provided by Mirj2338

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Blackened Home-Fried Potatoes From Hell image

Steps:

  • Quarter potatoes, skin on, and boil them in eight cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork.
  • Drain water.
  • In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil.
  • When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here).
  • As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased.
  • Sauté for 20 minutes, turning occasionally, or until potatoes begin browning on all sides.
  • If the potatoes start burning before they brown, reduce the heat.
  • Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.
  • When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well.
  • Serve immediately on warmed plates.
  • Note: It’s all in the timing of adding the garlic and onions (which can only really be learned through trial and error).
  • Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.

2 lbs potatoes (Yukon Gold, white, or, red, are best)
too much butter
too much olive oil
6 cloves garlic, diced
1 medium cooking onion, diced
1/2 cup thyme or 1/2 cup dill, stems discarded before measuring
salt & freshly ground black pepper, to taste

PAT'S BBQ HOME-FRIED POTATOES

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8



Pat's BBQ Home-Fried Potatoes image

Steps:

  • In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.
  • While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.
  • Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

2 pounds new red potatoes, cut into 3/4-inch pieces
2 tablespoons olive oil, divided
1 Vidalia onion, thinly sliced
1 red bell pepper, sliced
Kosher salt and freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon Neely's BBQ seasoning
2 tablespoons roughly chopped fresh parsley leaves

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