Onions, peppers and a little garlic (optional) season these fried potatoes. These homemade fries are the perfect addition to a hearty breakfast or brunch. They are also a great addition to dinner.
The best potatoes for homemade chips are waxy or medium potatoes like Red Bliss or Round White. New potatoes taste great when fried and are a good choice depending on the season.This dish can also be made with leftover potatoes. Suggestions and variations can be found below in the recipe.
- Enough peanut oil to moisten entire bottom of pan
- 2 tablespoons sweet unsalted butter
- 1 pound Idaho Russet or red potatoes (I like the red ones, but that’s just my personal preference)
- Salt water
- ½ onion medium dessert, like Vidalia
- Salt and pepper to taste
- Decorate with paprika and fresh basil
Place a heavy 9-inch cast iron skillet over medium heat (just slightly higher than average on my electric stove).
Pour the oil into the pan and also add the butter. Wait until the oil is hot until it begins to shimmer on the surface – it is not smoking – if it starts to smoke, remove it from the heat and wait for it to cool until it shimmers again.
Cut the potatoes into equally sized pieces – chips or cubes – depending on your preference.
When cutting, add 4 cups of water with 2 tablespoons of salt.
Cut the onion into larger pieces than the potatoes.
After 5 minutes, drain the potato VERY WELL and dry with absorbent paper.
When the oil is ready (shiny), add the potato and onion to the oil. Don’t overcrowd the potatoes. If there is not enough space to put them next to each other, cook them a little, take them out and drain them on absorbent paper, then cook the rest.
Fry on one side for about 4 minutes, then turn over and put on Fry on the other side for another 2-4 minutes.
Drain on absorbent paper. Season with salt and pepper immediately after removing the oil.
Decorate and serve hot.
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