Blackened Home Fried Potatoes From Hell

[Guest guest]

Blackened Home Fried Potatoes From Hell

 

2 lb. potatoes, Yukon Gold, white, or, red, are best

too much butter

too much olive oil

6 cloves garlic, diced

1 medium cooking onion, diced

1/2 cup fresh rosemary, thyme, or dill, stems

discarded before measuring

salt, and, freshly ground black pepper, to taste

 

Quarter potatoes, skin on, and boil them in eight 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.

Sauté 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.

Serves 4.

 

 

 

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[Guest guest]

These look really good, but I don't get where the " Hell " part comes in.

Where are the habaneros? :-)

 

Alex