Recipes for "home fries"

Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.

Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.

Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.

Gather all ingredients.

Rinse potato cubes with cold water and drain well.

Melt butter in a large skillet over medium heat. Place potatoes in the skillet and season with salt and pepper; mix well. Cover and cook for 10 minutes.

Remove the lid and cook, turning frequently, until brown and crisp on all sides, about 10 more minutes.

Serve and enjoy!

Melt butter in a large skillet over medium heat. Add potatoes in an even layer; cover and cook for 5 minutes.

Season with garlic, paprika, salt, and black pepper; stir to coat. Cover; cook 15 minutes more, flipping potatoes occasionally. Stir in chives.

Increase heat to medium-high; cook until potatoes are tender, about 10 minutes more, stirring frequently.

Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.

Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.

Preheat an air fryer to 400 degrees F (200 degrees C).

Toss butternut squash with olive oil in a large bowl. Add squash pieces to the air fryer basket. Cook until lightly browned, stirring every 3 to 4 minutes, about 22 minutes total.

Transfer to a bowl or serving plate and sprinkle seasoning blend evenly over the top. Garnish with fresh rosemary.

Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.

Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.

Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.

Peel the potatoes and cut them into long, 8 mm thick French fries. (You can use a French fry cutter for this.)

Soak the fries in water for at least 30 minutes. Drain them thoroughly, then pat them dry with kitchen paper.

Heat the Philips Airfryer to 320 degrees F (160 degrees C).

Put the fries in a large bowl, drizzle with the oil and toss to coat them. Transfer them to the Philips Airfryer basket. Slide the basket into the Philips Airfryer and set the timer for 18 minutes.

When the timer rings, slide out the basket and shake the fries. Adjust the temperature to 180C and set the timer for another 12 minutes.

After 6 minutes, slide out the basket and shake the fries again.

Fry until the timer rings and the fries are golden brown. Sprinkle with salt and serve on a platter.

Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions.

Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned. You may need to reduce the heat a little as the potatoes cook so they brown and don't burn.

Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another tablespoon of oil. The oil will help the browning. Cover and let cook for another 5 to 10 minutes, until the bottom layer is now browned.

Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes. This additional cooking will help the potatoes dry out just a little bit more.

Serve immediately. Serves 2 to 4.

Cut the cooked potatoes into 1/2-inch slices. Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.

Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously with salt and freshly ground pepper. Cook until nicely browned on the bottom, without stirring (about 7 to 8 minutes). You may need to reduce the heat a little as the potatoes cook so they brown and don't burn. Add 1 tablespoon bacon fat, or more oil to the pan.

Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned.

Serve immediately.