Note: This post is part of the Donna G Project. This is written to and for my boys.
I have a bucket list that I created when I was 22. I’ve maintained it and I’ve crossed off a bunch of items on there. One of those items I had accomplished is “Make the Perfect Home Fries.”
Here is the recipe. (Note – it takes a long time.)
- 6 potatoes (doesn’t matter what kind)
- 2 vidalia onions (has to be Vidalia)
- 1 jalepeno pepper
- Crapload of garlic
- Butter (lots)
- Garlic salt
Step 1: Dice the onions, pepper, garlic and separate them into 3 even piles.
Step 2: Cut the potatoes into “sticks and stones” – this is honestly the key to the whole thing. This is the secret. Half the potatoes should be cut into thin strips about an inch long and the width of a wooden match. (sticks). Half the potatoes should be cut into cubes that are about a square centimeter (stones). Note: this process takes forever.
Step 3: Get a big fry pan and put in a solid wunk of butter. When it gets hot, put in 1 pile of your onion/pepper/garlic, douse it with the spices, and fry it up good.
Step 4: Put in another wunk of butter and throw in your potatoes. Now you’re in for the long haul. You’re gonna stand there for a solid 45 minutes stirring and turning the potatoes. Keep in medium-high heat. Keep chucking in butter and spices. It’s a process.
Step 5: After about 30 minutes, throw in pile #2 of your onion/pepper/garlic mix. Keep frying and cooking.
Step 6: When they’re ready the potatoes will be a solid mix of crispy and mushy. Now throw in the last pile of onion/pepper/garlic. Cook another 2-3 minutes, stirring the whole time.
Serve those mothers up. They’re awesome with any breakfast food – eggs, bacon, pancakes – it doesn’t matter what you serve ’em with. They’re perfect.
(Note — this is not an actual photo of my home fries. This an image off the web and the home fries are imperfect.)