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Subject: Home Fried Potatoes
Newsgroups: rec.food.cooking

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From: FAChrisDohrmann[at]webtv.net (Frank A. Chris Dohrmann)
Date: Wed, 12 Dec 2001 14:28:14 -0500 (EST)
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Here in Tampa I just left a restaurant where they served me cut up
potatoes with the skins on and deep fried and called them "Home-Fries".

I'm from Manhattan there the spuds were peeled and sliced and fried on a
grill or in a cast iron pan with perhaps a little onion.

How do you make your "Home-Fries"? TIA

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From: Damsel in dis Dress <damsel[at]postmark.net.invalid>
Date: Wed, 12 Dec 2001 19:54:34 GMT
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Dice leftover baked potatoes into 3/4" cubes.  Chop an onion.  Fry 'em in
hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
browned.  Salt and pepper.  Devour.

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From: Christine Dabney <artisan02[at]attbi.com>
Date: Wed, 12 Dec 2001 20:27:56 GMT
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Damsel in dis Dress wrote:
>Dice leftover baked potatoes into 3/4" cubes.  Chop an onion.  Fry 'em in
>hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
>browned.  Salt and pepper.  Devour.

Even better with bacon drippings...:)

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From: penmart01[at]aol.como (Sheldon)
Date: 12 Dec 2001 21:23:45 GMT
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Christine Dabney <artisan02@attbi.com> writes:
>Even better with bacon drippings...:)

Actually home fries are best cooked in chicken fat.

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From: John <johndroge[at]earthlink.net>
Date: Mon, 31 Dec 2001 09:32:16 GMT
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No bacon fat

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From: Jim Weir <jim[at]rst-engr.com>
Date: Wed, 12 Dec 2001 13:50:33 -0800
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Damsel in dis Dress shared these priceless pearls of wisdom:
->Dice leftover baked potatoes into 3/4" cubes.  Chop an onion.  Fry 'em in
->hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
->browned.  Salt and pepper.  Devour.

With about half a slice of browned crumbled bacon per potato...and the bacon
grease mixes well with Crisco.

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From: stan[at]temple.edu
Date: 13 Dec 2001 15:53:41 GMT
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Damsel in dis Dress wrote:
> Dice leftover baked potatoes into 3/4" cubes.  Chop an onion.  Fry 'em in
> hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
> browned.  Salt and pepper.  Devour.

Paprika goes great on home fried potatoes.

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From: hahabogus <not[at]applicable.com>
Date: Thu, 13 Dec 2001 17:15:57 GMT
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stan@temple wrote:
> Paprika goes great on home fried potatoes.

Cayenne or ground chipolte works good too.

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From: baranick[at]f-tech.net (<RJ>)
Date: Fri, 14 Dec 2001 00:45:35 GMT
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I get mixed results with paprika... ( even Penzey's )
Actually, I've found 
the perfect seasoning for homefies to be "Old Bay Seasoning".
I know it's supposed to be a seafood spice mix.....
but sprinkle some on your next batch of home fries
while you're still frying them.

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From: stan[at]temple.edu
Date: 14 Dec 2001 16:02:57 GMT
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<RJ> wrote:
> Actually, I've found  the perfect seasoning for homefies to 
> be "Old Bay Seasoning". I know it's supposed to be a seafood spice mix.....

Old Bay Seasoning? That's an interesting idea. Using it on home fries
never ocurred to me. I don't keep any of that stuff because I don't eat
the type of seafood that it would go well on, but if I remember, I will
pick up a small container to try on home fries.

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From: Robin Nelson <tor.mid[at]verizon.net>
Date: Fri, 14 Dec 2001 19:54:51 GMT
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stan@temple wrote:
>Old Bay Seasoning? That's an interesting idea.

Just FYI, there are some restaurants on the Eastern Shore (Maryland)
where "Bay fries" (i.e., Old Bay liberally applied) is what you get
when you order "french fries" -- unless you specify otherwise.

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From: Kendall F. Stratton III <k3[at](86_THE_SPAM)maine.rr.com>
Date: Wed, 12 Dec 2001 14:59:40 -0500
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I ALWAYS USE LEFTOVER CHILLED BAKED RUSSET POTATOES!

Slice/Dice the 'taters (skins 'n all)
Lighty grease &amp; preheat the cast-iron skillet (or whatever pan you'd use) --
leftover bacon fat is great!
Dump the sliced/diced 'taters into the skillet
Season well with Salt, Black Pepper &amp; Paprika
Heat thoroughly 'til brown &amp; sort-of crusted on all sides.

Top off the home fries with 2 sunny-side fried eggs &amp; a splash of Tabasco
sauce -- bust the runny yolks right into the home fries -- Mmmmm!!!!

Enjoy!

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From: dkra[at]mmi.ix.netcom.com (dkra)
Date: Wed, 12 Dec 2001 19:15:33 -0800
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K3 wrote:
> I ALWAYS USE LEFTOVER CHILLED BAKED RUSSET POTATOES!

Yes.

Grab that cold leftover baked potato and shred it on a cheese grater.

Saute with onions (or maybe diced green pepper also?) in some oil (peanut)
and/or butter. Season with salt &amp; pepper. Serve with catsup.

Mmmmm. Easy hash browns.

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From: ar18x[at]cornell.edu (Amy Ross)
Date: Wed, 12 Dec 2001 15:48:43 -0500
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Frank A. Chris Dohrmann wrote:
> Here in Tampa I just left a restaurant where they served me cut up
> potatoes with the skins on and deep fried and called them "Home-Fries".

I'm from upstate NY, and I make "raw-fries" the way you described--sliced
raw potato fried in butter in a cast iron skillet with some onion. What we
call "home-fries" is usually left over potatoes diced up and fried in
butter in a cast iron skillet with a little onion. Deep fried home-fries
are left over potatoes diced up and deep fried--sorry, no onion.

Hash browns is a whole 'nother story.

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From: Dan Goodman <dsgood[at]visi.com>
Date: Wed, 12 Dec 2001 23:14:17 -0600
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ar18x@cornell.edu says...
> I'm from upstate NY, 

Where in Upstate?  It matters, because word usage varies a good deal.  

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From: MH <bastzine[at]worldnet.att.net>
Date: Fri, 14 Dec 2001 01:46:24 GMT
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MORNING AFTER POTATOES

There used to be this breakfast joint in San Francisco in the Lower Haight
district where my friends and I would go to nearly every Sunday. We would
have been up quite late the night before, going to see a metal band, or to a
club we liked, and we longed for food to revive us. There the breakfasts
were big, with lots of carbs and protein and it was a nice place to try and
recover. The dish I loved the most was a giant plate of potatoes, piled on
high with some of my favorite ingredients. The restaurant is long gone, so
here is my interpretation of this most wonderful recovery food.

2 potatoes, sliced
2 green pepper, chopped into 1-inch pieces
1 yellow onion, diced
1 jalapeno pepper, diced
1 tablespoon oil or bacon grease

Heat med-size cast iron or nonstick skillet over med. Heat. Add oil or bacon
grease and heat. Add potatoes, pepper, onion, chili pepper and heat until
potatoes are down on the inside and browned on the outside.

Sprinkle on top:
1 cup grated cheddar cheese

Cook until cheese is melted.

This is where the fun comes in:

Divide potatoes to the plates and cover with the following:

Freshly made salsa
Guacamole
Sour cream
Diced green onion
Canned black olives

Makes 2 to 3 servings

Martha

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From: Pitch Pocket <steve[at]poppforest.com>
Date: Wed, 12 Dec 2001 21:20:39 GMT
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Frank A. Chris Dohrmann wrote:
> How do you make your "Home-Fries"? TIA

No left-over spuds? Just scrub and clean potatoes, dice in 3/4" cubes. Put
in a microwave dish and wave for about 4-5 minutes (just till done). Let
cool (in fridge).  Heat canola oil (low in saturated fat) in a non-stick
pan, add butter (high in saturated fat) (add butter after canola is hot so
it doesn't burn). Sauté diced cold potatoes till brown. Add diced onion and
bell peppers with potatoes if desired. Salt and pepper after browning while
still hot.

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From: Damsel in dis Dress <damsel[at]postmark.net.invalid>
Date: Wed, 12 Dec 2001 22:48:35 GMT
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Pitch Pocket wrote:
>No left-over spuds? Just scrub and clean potatoes, dice in 3/4" cubes. Put
>in a microwave dish and wave for about 4-5 minutes (just till done). Let
>cool (in fridge). 

Thank you!  Don't know why I never thought of it.  But since I didn't, I'm
glad you did!

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From: Richard W Kaszeta <rich[at]kaszeta.org>
Date: 12 Dec 2001 15:42:47 -0600
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Frank A. Chris Dohrmann writes:
> Here in Tampa I just left a restaurant where they served me cut up
> potatoes with the skins on and deep fried and called them "Home-Fries".

Around here (Hanover, NH), the places seem to be 50/50.  Half of them
deep-fry them with skins on, the others peel and slice and do them on
the grill.

Myself, I tend to take a nice Maine potato, boil it, let it cool, cut
it into 1" chunks, and fry it up with a wee bit of bacon and onion in
my cast iron skillet.

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From: Dave Smith <adavid.smith[at]sympatico.ca>
Date: Wed, 12 Dec 2001 16:42:10 -0800
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Frank A. Chris Dohrmann wrote:
> Here in Tampa I just left a restaurant where they served me cut up
> potatoes with the skins on and deep fried and called them "Home-Fries".

Deep frying is a labour saver for some restaurants. It is easier to just
dump some potatoes into hot fat than to fry them in a pan.  I prefer to do
them in a frying pan, preferably with the skins on, usually use olive oil,
add some chopped onion and maybe a little bacon and lots of salt and pepper.

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From: SDNihm[at]webtv.net
Date: Wed, 12 Dec 2001 21:27:24 -0500 (EST)
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Peanut oil ,cast iron skillet and a light bath of malt vinegar and salt
while still hot, in the pan, reduced until it sizzles and served hot. I
like mine golden brown ,done through ,but still crisp enough to stand up
and saute you.Red potatoes if possible, onion optional.

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From: rigby <rigby[at]nccw.net>
Date: Thu, 13 Dec 2001 18:15:54 -0500
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I *always* use potatoes that were cooked and chilled overnight.  It's the
secret for getting them crispy and brown.
Same goes for making fried rice.  Always use cooked rice that's been chilled
overnight.

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From: Dan Goodman <dsgood[at]visi.com>
Date: Wed, 12 Dec 2001 23:10:53 -0600
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Frank A. Chris Dohrmann wrote:
> Here in Tampa I just left a restaurant where they served me cut up
> potatoes with the skins on and deep fried and called them "Home-Fries".

In Minneapolis, they're called American fries.  And every eatery does 
them at least a bit differently.

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From: debbiegrrrl[at]aol.com (DebbieGrrrl)
Date: 13 Dec 2001 19:09:30 GMT
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Frank A. Chris Dohrmann wrote:
>How do you make your "Home-Fries"? TIA

Slice 'em in thin rounds, fry 'em in bacon fat and/or Crisco. Salt &amp; lots of
pepper. Grandma used to toss spoonful or so of cornmeal in the pan while they
cooked, it gave a lot of extra crunchy bits on the taters.


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