1 medium/large russett potato
2 tbl vegetable or canola oil
1/2 tbl butter
pinch salt & pepper
Makes enough for 1 half-Plate serving
Wash the potato and then cut into irregular shapes roughly the size of 1/2-inch cubes. Add the oil and butter to a large fry pan on medium-high heat. After the butter melts, add the potatoes to the pan and stir to coat. Spread the potatoes in a single layer, then do not touch them for four minutes. After the four minutes, stir them around in a single layer and do not touch for another four mintues. Stir, then repeat this cycle two more times for a total of 16 minutes. If the fries are developing a nice brown color and crust allow them to cook for another four minutes for a total of 20. If they are a little too light in color for your taste, turn the heat to high and finish cooking to your liking. Once done, pour the potatoes out into a paper-towel-covered plate and briefly pat the fries dry, then immediately remove the paper towel and apply a light pinch of salt and pepper to taste. Serve hot.
When done properly and without any extra spices, the homefries will add another dimension of flavor and authenticity that you might miss with deep-fried or baked/frozen potatoes. Their simplicity of flavor is absolutlely key and will be lost if you add in any other flavors. When cooking, err on the side of a gentle medium heat rather than a high heat unitl the end and you will be rewarded. These fries are intentionally simple – resist the urge to doctor them up. In a pinch, deep frying is a good alternative for texture and flavor. For a shortcut, you can use frozen fries in a variety of shapes cooked per the product packaging.