Ingredients: |
Ingredients: Potatoes, onions, garlic, spices, fat
All amounts are "to taste"
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Directions: |
Directions:Fatten your pan. You want a millimeter or so standing, so that the potatoes are actually frying, and not simply not sticking.
Add seasonings. I usually start with finely chopped onion and garlic, paprika, cayenne pepper, thyme and sometimes sliced jalapeno (I remove the seeds)
Dump in the potatoes before things start to burn. These are usually cubed relatively small, for the sake of cooking through, but if you're willing to wait longer, large cubes work, too.
Flip, toss, stir or otherwise manipulate your potatoes until everything is covered in oil.
After five minutes or so, dump in the rest of your onions and garlic. These are supposed to be largish chunks, and I consider them on par with the potatoes as "fun things to eat", so be generous with them. I usually do a whole onion, less the bit I chopped off earlier, and about 10 cloves of garlic, cut in half, less the bits I chopped up, earlier.
Cook on medium or thereabouts for another 20-30 minutes. You want your potatoes to be hot and chewy all the way through, onions to be a translucent brown, and garlic to be more or less indistinguishable from the potatoes by sight.
Adding salt and pepper during the cooking is recommended. Adding malt vinegar after cooking is just short of mandatory. |
This recipe for Home Fries is from