Your best homemade french fry techniques?
We love fries with meat meals but don't have a lot of freezer space for the frozen type. I'm not too keen on the deep fryer due to fear of the hot grease. Does anyone have any recipes/techniques ...
Forum Discussion
RoyB wrote:
MOONLIGHTRUNNER - How do you do the home fries and onions in a skillet. We ran into this in Gatlinburg TN way back then at a BENNETTs BBQ place for breakfast near the entrance to the Smoky natl park side of town.
Tried duplicating that but never had much success... Onions never turned out right each way would try cooking them...
Roy and Carolyn
Low heat, a thick, heavy, well-seasoned cast iron skillet and patience. Lots of recipes online for Southern style Homefries and onions. If you aren't careful and the heat is too high, you will end up with burnt onions before the taters are cooked and browned. A fancy upscale french version for homefries and onions is called "Potatoes Anna".
Here is a basic version. Like I said the key is a heavy cast iron well seasoned cast iron skillet. If the taters you had were thinly sliced, the restaurant used raw taters. If they were either thickish or cubed, then they used cooked taters. I've done it both ways. If I have leftover baked or boiled taters, then I need to eat them some way. Try both ways and see which way you like best. I also think that using a bit of bacon or sausage grease adds greatly to the dish.
