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Home fries / röstkartoffel
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Home fries / röstkartoffel - anyone have a recipe?
Ingredients: Potatos
Edit: Oh, and salt to taste.
Ketchup or Mayo on the side.
Edit: Oh, and salt to taste.
Ketchup or Mayo on the side.
wow thanx..i never woulda thought of that myself
Don Riina's spuds in this recipe were simple and gorgeous.
Got me a deep fat fryer now, a bag of crinkle chips, a jar of mayo and a loaf of sliced bread. I'm in chip-butty heaven at home.
Got me a deep fat fryer now, a bag of crinkle chips, a jar of mayo and a loaf of sliced bread. I'm in chip-butty heaven at home.
Does "home fries" mean different things to different people? Where I come from they are leftover baked potatoes cut into cubes and fried in butter with garlic, onion, salt and pepper. But when you say "röstkartoffel" it makes me think you mean oven-roasted potatoes.
Either way, I have fabulous recipes for both, so if you let me know what you mean, I'll share.
Either way, I have fabulous recipes for both, so if you let me know what you mean, I'll share.
Hmm to me 'home fries' sounds American for homemade chips (I'm British). Röstkartoffeln, afaik, are roast potatoes. Jamie Oliver has a great recipe for them incl. (obv) potatoes, olive oil, sea salt, rosemary and thyme. Mmm.
In New Mexico home fries are made as I described above and we eat them for breakfast.
Roasted Potato Wedges
about 10 baby red potatoes or other thin-skinned potatoes, scrubbed (but not peeled)
about 3 Tablespoons olive oil
about 2 teaspoons (or more) curry powder (or other spices/herbs, as you wish)
about 1 teaspoon salt
Preheat the oven to 200° C. Cut each potato in half lengthwise, then cut each half lengthwise (into 4 wedges). If your potatoes are larger, make 8 wedges. Combine the oil, curry powder and salt in a medium bowl. Add the potatoes and toss until evenly coated.
Place the potatoes in a single layer on a baking sheet. Roast for 15 minutes, remove from oven and turn/stir the potatoes. Bake for another 15 - 20 minutes, until golden-brown and tender.
Home Fries
about 1/4 cup butter
1 or 2 onions, sliced thin
3 large baked potatoes, chilled
salt and fresh ground pepper to taste
Melt the butter over medium heat in a large heavy skillet. Cook the onions 10 to 15 minutes, stirring occasionally, until they turn dark brown.
Meanwhile cut the potatoes into 1/2 inch cubes. Add them with the garlic to the onions.
Turn the heat to medium-low and cook the potatoes without stirring for 15 minutes or until they develop a golden crust. Toss them, then let them cook without stirring another 15 minutes. Toss again, salt and pepper, and serve.
Cheater's Home Fries
(if you don't have baked potatoes)
Cut your raw potatoes into 1/3 inch cubes, being careful that they are all the same size so they will cook evenly. Heat a large heavy skillet over medium-high, add some butter and some olive oil and after that heats add the potatoes in a single layer. Generously salt and pepper them, then cover the skillet and turn the heat down to low. Let them cook, covered, for about 10-15 minutes.
Remove the lid, turn the heat back up to medium high, and stir the potatoes. After another five minutes of stirring only occasionally, add onions (if desired). Cook, stirring occasionally, until the potatoes are cooked through and crispy all over. Stir in some minced garlic and maybe some fresh or dried herbs (or red chile powder) and cook for about a minute more before serving.
Roasted Potato Wedges
about 10 baby red potatoes or other thin-skinned potatoes, scrubbed (but not peeled)
about 3 Tablespoons olive oil
about 2 teaspoons (or more) curry powder (or other spices/herbs, as you wish)
about 1 teaspoon salt
Preheat the oven to 200° C. Cut each potato in half lengthwise, then cut each half lengthwise (into 4 wedges). If your potatoes are larger, make 8 wedges. Combine the oil, curry powder and salt in a medium bowl. Add the potatoes and toss until evenly coated.
Place the potatoes in a single layer on a baking sheet. Roast for 15 minutes, remove from oven and turn/stir the potatoes. Bake for another 15 - 20 minutes, until golden-brown and tender.
Home Fries
about 1/4 cup butter
1 or 2 onions, sliced thin
3 large baked potatoes, chilled
salt and fresh ground pepper to taste
Melt the butter over medium heat in a large heavy skillet. Cook the onions 10 to 15 minutes, stirring occasionally, until they turn dark brown.
Meanwhile cut the potatoes into 1/2 inch cubes. Add them with the garlic to the onions.
Turn the heat to medium-low and cook the potatoes without stirring for 15 minutes or until they develop a golden crust. Toss them, then let them cook without stirring another 15 minutes. Toss again, salt and pepper, and serve.
Cheater's Home Fries
(if you don't have baked potatoes)
Cut your raw potatoes into 1/3 inch cubes, being careful that they are all the same size so they will cook evenly. Heat a large heavy skillet over medium-high, add some butter and some olive oil and after that heats add the potatoes in a single layer. Generously salt and pepper them, then cover the skillet and turn the heat down to low. Let them cook, covered, for about 10-15 minutes.
Remove the lid, turn the heat back up to medium high, and stir the potatoes. After another five minutes of stirring only occasionally, add onions (if desired). Cook, stirring occasionally, until the potatoes are cooked through and crispy all over. Stir in some minced garlic and maybe some fresh or dried herbs (or red chile powder) and cook for about a minute more before serving.
All nice recipes.
If you want decent, honest, served on the bar at the local pub on sunday style roast spuds, have a crack at this.
Get some goose fat. Viktulienmarkt has a game shop that is very visible as the first store on the right if you enter Vikualienmarkt from Marienplatz by that big church.
Preheat oven to 180.
Peel spuds, cut in em in half, chuck in a pan of cold water, bring to the biol, simmer on a gentle rolling boil for 10 mintes, drain, return to pan, and chuff 'em up - AKA put the lid on the pan, and bash it about a bit to fluff up the edges of the spuds.
Chuck a load of goose fat in a roasting tray, and bang it in the oven. Oh yeah, your oven is gonna get dirty. Buy some oven cleaner.
OK, here's the key bit - let the spuds cool a bit, then toss them in some flour. Take the roasting tray out of the oven and whack it on a hob on high heat. When its smokin', lob the spuds in, and let them sit for a few minutes WITHOUT MOVING THEM , then turn them over and repeat. You are looking to start the roasting process in the pan, and get some good colour. When they are golden all over (don'T worry about burnt bits) put the tray in the oven for 30 minutes.
Chuck shitloads of salt over them , and serve with loads and loads of beer. Or serve with a sunday roast or whatever. I say loads of beer
If you want decent, honest, served on the bar at the local pub on sunday style roast spuds, have a crack at this.
Get some goose fat. Viktulienmarkt has a game shop that is very visible as the first store on the right if you enter Vikualienmarkt from Marienplatz by that big church.
Preheat oven to 180.
Peel spuds, cut in em in half, chuck in a pan of cold water, bring to the biol, simmer on a gentle rolling boil for 10 mintes, drain, return to pan, and chuff 'em up - AKA put the lid on the pan, and bash it about a bit to fluff up the edges of the spuds.
Chuck a load of goose fat in a roasting tray, and bang it in the oven. Oh yeah, your oven is gonna get dirty. Buy some oven cleaner.
OK, here's the key bit - let the spuds cool a bit, then toss them in some flour. Take the roasting tray out of the oven and whack it on a hob on high heat. When its smokin', lob the spuds in, and let them sit for a few minutes WITHOUT MOVING THEM , then turn them over and repeat. You are looking to start the roasting process in the pan, and get some good colour. When they are golden all over (don'T worry about burnt bits) put the tray in the oven for 30 minutes.
Chuck shitloads of salt over them , and serve with loads and loads of beer. Or serve with a sunday roast or whatever. I say loads of beer
@Don
I bow to your superior knowledge here but I have picked up that the latest fad for when roasting spuds is not to cut them in half but actually length ways.
Is this true?
I bow to your superior knowledge here but I have picked up that the latest fad for when roasting spuds is not to cut them in half but actually length ways.
Is this true?
Damn, don_riina, those potatoes sound downright orgasmic! And I have some goose fat sitting in my fridge...hmmm, methinks it is time for lunch. Only thing I'm missing is the beer.
ok to clear it up a bit...homefries to me are pretty much what saan said :]
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