Home Fries

Home Fries

These were the first thing I cooked in my cast iron skillet that really took advantage of its cast-iron-ness. They’re nothing particularly special, save for their ridiculous deliciousness and ability to go with almost every dish (we had them with steak and they soaked up the steaky juiciness wonderfully). I was instructed to make them again Or Else, which amounts to high praise around these parts. They’re simple, too, and though I do like the bacon grease it’s just as easy to make them in non-pig oil. You can serve them with pretty much anything.

Home Fries

1.5-2 lbs yellow potatoes (these are Yukon Golds), cut in 1/2″ dice
1 Tbsp. bacon grease and 2 Tbsp. oil OR 1 Tbsp. butter and 2 Tbsp. oil OR 3 Tbsp. oil
salt and pepper to taste

Heat the fat of your choice in a giant cast oil skillet (mine is 12″) over medium heat. When it shimmers, add the potatoes. Salt them aggressively and let them sit there for a while — I know it sounds counterintuitive but if they stick, just let them cook longer. They’ll release the pan eventually. When they do, flip them over and stir them around a bit; you want one side nice and brown and for them to be all cooked through. Serve with pretty much anything and enjoy!

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~ by iliadawry on 25 January 2013.

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