Blackened Home-Fried Potatoes from Hell

Courtesy Bob Blumer, Surreal Gourmet

Show: The Surreal GourmetEpisode: Brrrunch on the Farm

Rated 5 stars out of 5
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Total Time:
1 hr 3 min
Prep
8 min
Cook
55 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or baking potatoes, like russets, work well too)
  • Too much butter
  • Too much olive oil
  • 6 cloves garlic, diced
  • 1 medium-size cooking onion, diced
  • 1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring
  • Salt and freshly ground black pepper

Directions

Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water.

In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat.

Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy.

When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well. Serve immediately on warmed plates.

Note: It's all in the timing of adding the garlic and onions (which can only really be learned through trial and error). Adding them too soon will cause them to burn before the potatoes are crisp, and too late will prevent the garlic and onion from fully caramelizing.

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Newest Ratings and Reviews

Read all 5 reviews

  • on January 16, 2011

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    Made this tonight for the first time, I consider myself a moderately experienced cook. It came out great! My whole family loved it and asked if I can make this again. We ate this with a rotisserie'd pork loin roast, the whole meal was delicious. I highly recommend this recipe as a compliment to just about any meat dish.

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  • on December 27, 2008

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    These are the best fried potatoes I ever made. It takes a long time to make, but worth the wait.

    people found this review Helpful.
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  • on August 09, 2007

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    I make potatoes mixed with alot of spices quite often. It is very good

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