Ultimate Golden Crunch Home Fries
These Ultimate Golden Crunch Home Fries are a labor of love that yield irresistibly crispy potatoes. Perfect for breakfast or brunch, this recipe involves a meticulous double-frying technique that ensures each bite is packed with flavor and crunch. Infused with savory garlic and pepper, and complemented by sweet bell peppers and onions, these fries are a delightful addition to any meal. While the cooking process may take some time, the satisfying result makes it all worthwhile.
5
Servings
N/A
Calories
9
Ingredients
Ingredients
onion
1-2 (chopped, diced (optional))
potatoes
4-5 large (peeled and cubed or wedged)
canola oil
5 tablespoons (for deep frying)
salt
to taste
salt
2 tablespoons (for soaking)
flour
2 cups (seasoned or plain)
black pepper
2 teaspoons
garlic powder
2 tablespoons
bell pepper
1 medium (diced (optional))
Instructions
1
Peel and cut the potatoes into cubes or wedges, ensuring uniform size for even cooking.
2
Soak the potato pieces in a bowl of ice water mixed with 2 tablespoons of salt for about 10-15 minutes to remove excess starch.
3
While the potatoes soak, heat 5 tablespoons of canola oil in a large skillet over medium-high heat.
4
In a flat-bottomed pan, place 2 cups of flour and season with 2 teaspoons of black pepper and 2 tablespoons of garlic powder.
5
Once the potatoes have soaked, drain them using a colander and allow the excess water to drain off.
6
Dredge each potato cube/wedge in the seasoned flour, ensuring all sides are well-coated.
7
When the oil is hot, carefully add the coated potatoes in batches, frying them until they're golden brown on one side. Flip them individually using tongs or a fork to brown all sides evenly.
8
Cover the skillet briefly while frying to maintain heat and ensure the potatoes develop a crispy crust. Fry until golden brown, then remove and drain them on paper towels.
9
Increase the oil temperature again and add the diced onion and bell pepper. Sauté until the onions turn golden brown around the edges, but do not let them burn.
10
Remove the sautéed vegetables and drain on paper towels, then lower the heat to remove any remaining vegetable pieces from the oil.
11
Add a bit more oil if needed, turn the heat back up, and once hot, return the pre-fried potatoes to the skillet for a second fry.
12
Fry the potatoes again until they achieve a nice, dark golden crust, then add the previously sautéed onions and bell peppers back into the skillet for just a minute until warmed through.
13
Remove everything from the oil and let drain on paper towels. Season with additional salt, garlic powder, and black pepper to taste.
14
Serve immediately, or keep warm covered with a paper towel while frying eggs to top the home fries if desired.
15
If the fries cool too much, gently reheat in the microwave before serving. Enjoy your perfectly crispy home fries!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What makes these home fries extra crispy?
The secret to the crunch is a meticulous double-frying technique combined with an initial soak in ice water to remove starch.
How many servings does this recipe yield?
This recipe is designed to make 5 servings.
Why should I soak the potatoes in ice water?
Soaking the potatoes in ice water for 10-15 minutes helps remove excess starch, which is essential for achieving a crispy texture.
How much salt is used in the soaking process?
You should add 2 tablespoons of salt to the bowl of ice water used for soaking.
What type of oil is recommended for frying?
The recipe calls for 5 tablespoons of canola oil.
What are the main seasonings for the flour dredge?
The flour is seasoned with 2 teaspoons of black pepper and 2 tablespoons of garlic powder.
Do I need to peel the potatoes?
Yes, the instructions specify to peel the potatoes before cutting them into cubes or wedges.
How should I cut the potatoes?
You can cut them into cubes or wedges, but ensure they are a uniform size for even cooking.
What is the purpose of the first fry?
The first fry cooks the potatoes until they are golden brown on all sides and establishes the initial crust.
Why should I cover the skillet while frying?
Briefly covering the skillet helps maintain heat and ensures the potatoes develop a proper crispy crust.
What vegetables are sautéed with the potatoes?
The recipe includes 1-2 chopped onions and one medium diced bell pepper.
When should I add the onions and bell peppers?
Sauté the vegetables after the first fry of the potatoes, then remove them and add them back during the final minute of the second fry.
What is the double-frying technique?
It involves frying the potatoes once until golden, removing them, and then returning them to the hot oil for a second fry to achieve a dark golden, extra-crunchy crust.
How long do the onions need to cook?
Sauté them until they turn golden brown around the edges, but be careful not to let them burn.
Is this recipe suitable for vegetarians?
Yes, this recipe is tagged as vegetarian.
How do I ensure the potatoes are evenly coated?
Dredge each individual potato cube or wedge in the seasoned flour to ensure all sides are well-coated.
What should I do if the fries cool down before serving?
You can gently reheat them in the microwave before serving if they have cooled too much.
Can I add more seasoning after cooking?
Yes, once removed from the oil, you can season them with additional salt, garlic powder, and black pepper to taste.
How many potatoes are needed?
The recipe requires 4-5 large potatoes.
What is the suggested serving accompaniment?
The recipe suggests serving them immediately or topping them with fried eggs.
Should I drain the potatoes after the first fry?
Yes, remove the potatoes and drain them on paper towels after the first round of frying.
How do I flip the potatoes during frying?
Use tongs or a fork to flip them individually to ensure all sides brown evenly.
What amount of flour is used?
The recipe uses 2 cups of flour for the dredging process.
Can I use plain flour?
Yes, you can use seasoned or plain flour as the base for the dredge.
How do I keep the fries warm while cooking other items?
Keep them covered with a paper towel to retain heat while you finish other parts of the meal.
How much bell pepper is required?
One medium bell pepper is used.
Is this a labor-intensive recipe?
The description notes it is a 'labor of love' that takes some time but yields very satisfying results.
What preparation is needed for the onions?
The onions should be chopped or diced.
Why remove the vegetable pieces before the second fry?
Lowering the heat and removing any remaining vegetable bits prevents them from burning when you increase the heat for the second fry.
What is the goal of the final stage of cooking?
The goal is to achieve a dark golden crust on the potatoes and warm the vegetables through before serving.