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 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:

• 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..

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:

• 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:

• 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.