Rustic Grilled Home Fries Recipes

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.

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.

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.

Steps:

• Preheat oven to 425 degrees F.
• Wash and gently scrub potatoes under cold running water to remove any excess dirt and thick skin. Poke with a fork to make holes all over - this allows the moisture to escape while baking. Drizzle with extra-virgin olive oil, season with salt and place into preheated oven. Bake for 35 to 40 minutes until a paring knife goes through cleanly but the potato is still firm to touch.
• Remove from oven and allow to cool so you can handle them. Cut into large wedges and lay out in a single layer to dry slightly before dusting with a little potato starch. Turn them over and dust again.
• Heat some oil in a large pot to 350 degrees F.
• Fry the potatoes in batches for 5 to 7 minutes until golden brown. Drain on paper towels and season with salt immediately.

Steps:

• Heat grill to medium-high heat.
• Place fries in disposable foil pan sprayed with cooking spray. Place pan on grill grate.
• Grill 15 to 20 min. or until fries are heated through, stirring after 10 min.

Steps:

• Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
• Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
• Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.

Steps:

• Melt 2 Tbl. butter in skillet on medium heat and cook the onions until just soft.
• Add the potatoes that have been cut into small chunks,garlic salt and pepper to taste and another 2 tbl. butter. Cook on medium heat browning slowly and adding butter 2 tbl. at a time until browned.
• It should take approximately 30 minutes to make these depending on your stove and amount of spuds you use.

Steps:

• Put the potatoes, unpeeled, into a large pot and cover with cold water. Bring to a boil and simmer until almost tender, about 15-20 minutes. Do not overcook, or they will fall apart and you won't be able to cut them into fries.
• Drain and dry the potatoes and allow to cool enough to handle.
• Carefully cut each potato lengthwise into about 6 wedges. (Original recipe said 4 wedges, but those are too thick in my opinion.) You do have to be careful, since they are already cooked, that they could crumble or fall apart.
• Place the wedges on a baking sheet and brush both sides of the potatoes with oil.
• In a small bowl combine chili powder, salt and cumin. Sprinkle over the potatoes.
• Grill the potato wedges for 3 to 4 minutes per side, until golden brown.

Steps:

• Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
• Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
• Cook for 20 minutes, during which you should hear only a faint cooking sound.
• Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
• When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired.
• As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
• Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
• During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
• The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.
• Plate them up immediately, scatter with chives if you wish, and serve.

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..