Sunday, July 8, 2012

Frank's Home-fried Potatoes

Home-fried potatoes a la Frank Simpson.

By popular demand (okay, one person asked!), here is my dad's recipe for home-fried potatoes. It was never written down anywhere, and I have only successfully replicated it after many, many years of mediocre homefries.

These are perfect on a Saturday morning when you have lots of time.

Start with potatoes that have been boiled and then refrigerated for at least 12 hours. The starches in the potato change after cooking and cooling, and the potato will be denser. If the skins are falling off, remove them. Otherwise, leave them on.

Slice the potatoes into disks approximately 1/2 inch thick. If they are not quite dry, place them on a paper towel to remove surface moisture. (Moisture will prevent the browning that makes them so perfect.)

Melt 2 tablespoons butter (Dad used margarine, but I prefer the taste of butter) over low heat in a heavy skillet. Place sliced potatoes in the melted butter. Make yourself a cup of coffee. Yell to get the teenagers out of bed.

Be patient.

After five or so minutes, flip the potatoes. If they do not flip easily, they are not ready.

Add butter as needed. Do NOT raise the heat.

Sprinkle with salt and pepper, and serve with ketchup.

(While the potatoes are turning golden, cook your bacon in the oven.)

Note: my dad died of heart disease. This recipe and others like it should not be consumed on a frequent basis. ;)

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