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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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Meat-Up in Memphis 2020

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Better home fries?

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  • Top | #1

    Better home fries?

    I made home fries once and my girlfriend loves them. I have tried a bunch of different home fries recipes from the internet, and none of them really give a good result. I get cooked potatoes, but I can never get the browning that everyone else seems to get. In fact, in some of the videos the potatoes come out much like mine, barely browned at all. I tried aluminum, nonstick, and cast iron pans and none of them seemed to make a difference. I tried potato slices, potato chunks, and small potato cubes and none of them are any better. Anyone have a better home fries recipe?

  • Top | #2
    Cook the potatoes first. I like to microwave them, but you can bake them too, ( the skin might be a bit chewy if baked - you can remove the skin if desired). I have not boiled first because I am concerned about excess moisture. That may not be a valid concern, but why chance it?

    I then saute lots of onions and some garlic in half and half butter and olive oil. Remove the onions and garlic from the pan and place the potatoes in the pan with a cut side down and brown on med high heat. You can flip to another cut side if desired, and when the potatoes are cooked to your desired crispness, add the onions and garlic back and stir until heated through. Season with salt and pepper to taste and serve.

    Comment


    • Top | #3
      I too cook my potatoes first. Microwave them to a regular baked potato doneness. If your microwave has a baked potato button use it, but otherwise an 1100 watt takes about 5 min for 1, or 15ish for 4 potatoes. Then once they cool enough to handle dice them or slice them (thick, you can't slice them thin once they're cooked.) Then fry. Since they're pre-cooked they brown up much quicker.

      Comment


      • Top | #4
        Originally posted by RonB View Post
        I have not boiled first because I am concerned about excess moisture. That may not be a valid concern, but why chance it?
        Well RonB I'm happy to report that boiling works great. Not that I know much, but as usual I saw it on YouTube when I was trying to answer the same question as Lost in China . The key is to parboil them, drain them, leave them in the colander over the hot pan and let them steam for a few minutes while you get your skillet or griddle heated. The evaporation leaves the outsides dry and gets great crispy fries. Microwave sounds probably easier, but before I knew any different I started doing it this way and it works, so I stick with it.

        Comment


        • RonB
          RonB commented
          Editing a comment
          Yes - I have since remembered that my Dad used canned new potatoes to make home fries, and they were packed in water.

        • radshop
          radshop commented
          Editing a comment
          Canned sounds even easier!

      • Top | #5
        I don't precook mine but I don't add them to the pan till the oil is good and hot

        Comment


        • customtrim
          customtrim commented
          Editing a comment
          Does not matter I mostly use a non stick pan, as long as the oil is hot

      • Top | #6
        What kind of pan?

        Comment


        • Top | #7
          HouseHomey or Karon Adams might be able to help you out here. I am curious as well.

          Comment


          • Top | #8
            All of the above can work just fine. First let's talk about "Home fries." What are they to you? Triangular shaped about 1/2"? wedges with a Julianne style onion? Sliced at 1/4"? Large diced?

            Assuming peppers and onion, correct? Rough chop or large dice?

            the potat0..... microwave or parboil is not an issue. Whatever you feel, at my last job the clubhouse would use baby reds and we would parboil whole then quarter and use on the flat top. I used to throw them in the fryer while the peppers and onion were cooking, pull them and finish on the flat top.

            if you take that same tater and giver a Med dice and add them to a nonstick (which I'm sure you have) along with the peppers and onion you should be fine.

            sounds like.... Here's what you need to know. Water is the enemy of brown so we need to get rid of the water to brown the carbs in the tater other wise we just have starchy.

            1. Select the tater. Say, russets.
            2. Par cook whole and let cool. You may steam, micro (@Huskee nailed it above) or boil halved if large, or bake. However you would like just don't overlook it. Slightly under is preferred so you may finish it.

            for a raw patatoes you may place in oiled pan and you may cover for 5-10 min as that helps extract moisture from the tater but then you must uncover.

            3. Now that you have your Par cooked tater cut to your desired shape, say medium dice (1/2"X1/2")
            4. Add butter and/or oil to your pan and get it med hot. Add taters, season well and don't touch them
            5. In a separate pan (or the same pan before you started the taters your cooking now) cook your onions and peppers in whatever fat you choose.
            6. When your taters are browned on one side flip to brown all sides.
            7. When there ready add to pan with onions and peppers and toss.
            8. Until you get the "hang of" browning the tater don't be afraid to use two pans. It's no big deal
            9. You know how the tater acts you can cook all kinds of stuff with it and still brown.

            Honestly, at home inuse raw russets, cast iron and I do my taters in the pan then add the onion and papers.

            just remember that everything gives off water and timing that water loss to brown your taters and cook your veggies at the same time Ian the sweet spot.

            iI hope this make sense. It's all about the water. Too much water = no bueno

            HH

            Comment


            • Top | #9
              Thanks for the advice! I'm going to try again tonight.

              What's the difference between parboil and parcook? What do those mean, anyway?

              I only have one kind of potato to choose from, the large brown kind. I always peel them because God knows what's on the skin.

              Season well, season with what? Salt and pepper and what else is known to taste good with home fries?

              Comment


              • HouseHomey
                HouseHomey commented
                Editing a comment
                Parboil and parcook just means to have them in a cooked ready to eat (or just about/whatever mark your shooting for) state. It helps cut out cooking time later such as.... pasta. No waiting 10 minutes if it's parcooked just reheat in some water real quick like.

            • Top | #10
              Another point is that waxy potatoes like Yukon Gold work better for me. Varieties like Russet tend to crumble if they stick.

              Comment


              • Top | #11
                Salt and pepper is great on home fries along with a shake of paprika. I like to ad a bit of cumin and garlic too.

                Comment


                • Top | #12
                  So out of curiosity what does everyone considers homefries. Hashbrowns, fried potatoes ( sliced) fried potatoes ( cubed). ?

                  Comment


                  • Top | #13
                    If you are talking more like breakfast potatoes, either wedges or chunks, I like to fry in butter rather than oil. Can’t cook as hot so it will take longer but I like the butter flavour and get a good browning. I start with the potatoes raw, and either cast iron or on Sri k works fine as the pan.

                    For homemade fries, I like to deep fry in oil. I use a stock pot and usually do outside, either on the side burner of your gasser or a turkey fryer stand. I use a fry maker, you can usually pick up a restaurant grade at a pretty reasonable price, and just push the raw potatoes through it to make fries.

                    Comment


                    • Top | #14
                      I'm not going to contradict HouseHomey , but this approach has one element that really works - roughing the potato surfaces. https://www.seriouseats.com/2016/12/...toes-ever.html

                      Comment


                      • HouseHomey
                        HouseHomey commented
                        Editing a comment
                        I'm just a cook. Plenty o ways to make taters. Fancy ones too. I generally do mine at home from raw incast iron or non stick. I go all the way thru. Love the smell of garlic and cumin cooking with taters. Or chorizo.

                    • Top | #15
                      I do the wedges like the recipe in Alton browns latest book (recipe is “tomorrow French fries” ) which is a variant in the above.
                      1. Bake until cooked through
                      2. Chill in fridge overnight
                      3. Cut into wedges
                      4. Deep fry hot (won’t take long)
                      5. Salt immediately after extracting from oil.

                      Click image for larger version

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                      Comment


                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Dang! Great Food, an great pic, as well!
                        Causin some droolin, bout now!
                        Cool setup there!
                        Looks like mebbe ya even used parchment paper, as do I.
                        Thanks fer sharin with us!
                        #realestate

                      • HouseHomey
                        HouseHomey commented
                        Editing a comment
                        Right Bonsey? Those precut sheets I buy in a box of 1000. Awesome.
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