FOOD- Recipes

Rattlesnake Guy · 04-11-2012, 11:02 PM

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

Jonas Pilot · 04-12-2012, 07:07 AM

I thought I was the only nut!

SIKSUKR · 04-12-2012, 08:00 AM

Quote:

Originally Posted by Jonas Pilot

I thought I was the only nut!

You are if you think you are the only nut.

NoBozo · 02-26-2013, 08:14 PM

Quote:

Originally Posted by Rattlesnake Guy

NoBozo,
I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water.

I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil.

Cutting the potatos to a fairly uniform size helps them cook more consistently.

Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important.

Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem.

I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine.

Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

Have been doing the NO BOIL potatoes ever since. Works Great. Not looking back.

Thanks RGuy. NB

PS: In addition to salt and pepper, I also use a sprinkle of McCormick "Tuscon Seasoning".

smallies1 · 03-03-2013, 08:50 PM

Homefries are so annoying to get right. I tried potato leek latkes with Daisy sour cream that work just fine. Shred 2 peeled potatoes(I like Stop-Shop Russets with the thick leathery skin). You can shred an onion and then squeeze the water out wrapped in a dish towel with potato then add your egg and a speck of flour but the leek is better fine chopped. Fry in an inch of corn oil and watch that heat it will get frisky and remember garlic salt isn't Plutonium, it's just flavored salt. I like California Style kind.

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Hybrid Mode Switch to Threaded Mode

04-11-2012, 11:02 PM	#1
Rattlesnake Guy Senior Member Join Date: Sep 2004 Posts: 1,254 Thanks: 423 Thanked 366 Times in 175 Posts	NoBozo, I make home fries quite often. I have tried the boiling method from time to time but never found it very good. When I put the water log potatoes into the hot oil it takes a long time to boil off the water. I prefer the bacon method mentioned earlier. I sometimes add an additional cup or two of canola oil to the bacon. The key is temperature temperature and temperature. You want to make sure the oil is hot enough that the potatoes sizzle when you add. Too cold and the oil will soak into the potato. Too hot and you will be wearing the oil. Cutting the potatos to a fairly uniform size helps them cook more consistently. Adding the potato is an important temperature event as well. As you add them, they cool the oil. If the potatoes are frozen or cold it is even more critical. Cooking in only the grease from a pound of bacon makes this even more important. Turn the heat up temporarily and add the potatoes at a speed that keeps them boiling the water in the potato. The difference in cooking time from the staggered addition does not seem to be a problem. I used to wait to add the onion for fear of burning. It might depend on the onion but as RG now needs her onions completely cooked for allergy reasons, I add the onion with the potato at the beginning and they seem do do just fine. Draining: We use a brown paper bag from the grocery with a paper towel on top. Later that night the bag gets used to start the camp fire and it smells really good.

The Following User Says Thank You to Rattlesnake Guy For This Useful Post:
NoBozo (04-12-2012)

04-12-2012, 07:07 AM	#2
Jonas Pilot Senior Member Join Date: Apr 2005 Location: Wolfeboro, New Hampshire is my home, 24-7-365 Posts: 1,686 Thanks: 1,047 Thanked 336 Times in 189 Posts	I thought I was the only nut!

The Following User Says Thank You to NoBozo For This Useful Post:
Rattlesnake Gal (02-27-2013)

03-03-2013, 08:50 PM	#5
smallies1 Junior Member Join Date: Feb 2013 Location: Laconia Posts: 7 Thanks: 0 Thanked 0 Times in 0 Posts	Homefries are so annoying to get right. I tried potato leek latkes with Daisy sour cream that work just fine. Shred 2 peeled potatoes(I like Stop-Shop Russets with the thick leathery skin). You can shred an onion and then squeeze the water out wrapped in a dish towel with potato then add your egg and a speck of flour but the leek is better fine chopped. Fry in an inch of corn oil and watch that heat it will get frisky and remember garlic salt isn't Plutonium, it's just flavored salt. I like California Style kind.