When I was a child we were very poor and often, Sunday night supper was eggs and potatoes. My father would spend what seemed like an eternity peeling and slicing potatoes. When he was nearly done he took a large can of Crisco (the used Crisco was cooled and returned to the can for reuse) and melted it in a large pot on the stove. He had a fry basket and when the fat reached the perfect temperature (whatever that was, because we didn't have a cooking thermometer) he would cook small batches of fries until all the potatoes were cooked. Cooked fries were placed into a clean paper grocery bag and shaken with salt. My mother would cook eggs until everyone had been served. No one has ever tasted better FRESH French fries! Sometimes my mother would boil potatoes and peel them and then my father would slice them into perfectly even rounds and fry them in gobs of (real) butter on a griddle. Good thing we didn't know about cholesterol and sat fats.

That meal sounds delicious.
Sometimes I think we miss out on the really good things because we have too much money. Now we buy frozen potatoes in a bag and non cholesterol eggs in a pourable carton.

Mudlady, it's my theory, at least in the south, if we had cholestrol then, we would have fried it.

Some times after cutting them I sprinkle with salt and pepper and let them sit a few minutes so the salt will draw out some of the water. Then I flour them [flour sticks to the wet sticks really well] and fry them up. Very crunchy fries.

I've been microwaving baking potatoes until almost done, slicing them into rounds, and putting them into the pan with olive oil. I let them sit until they're browned on one side, flip them, and then take them out and salt them (lightly). Delicious, quick, and easy.

Man, I only wish I had too much money! LOL

This recipe for oven fries was posted by Harper several years ago and they are really good!

Oven Fries
(Cooks Illustrated January 2004)

Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.

Serves 3 to 4

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenly sized wedges
5 tablespoons vegetable oil or peanut oil
Table salt and ground black pepper

1. Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12-inch heavy-duty rimmed baking sheet (see note) with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

3. Transfer fries to second baking sheet lined with paper towels to drain. Season with additional salt and pepper to taste and serve.

Linda

I always use Russet potatoes for fries and homefries.

Regular french fries, I soak in water to remove a little of the starch and then I double fry them, first at 350°F and then the second at 375°F.

Home fries for breakfast, I cut the potatoes into little cubes and deep fry and then toss with salt and chives or chopped green onions.

Livvy:
mudlady:
You don't have to be Poor to eat that Good !!!!!

Most of the time I do like Elisa.
- - - - - - -

Nuke them in the micro Wave, until almost done, peel and slice them a bit thicker than 1/4 inch.

Heat the Cast Iron Skillet, put in some Butter, lay the Potatoes in and
sprinkle with Garlic Powder & Salt

Brown to your liking or you can cut them smaller and make an Omlette.
Quick and Easy !!!

Jude said
"If we had Cholorestol then we would have fried it "
I think that was the theory up North too.

Think I'll make some right now
LOU

I cut potatoes into little cubes. Dry cubed potatoes by placing them on paper towels and patting dry. Place in a bowl. (Potatoes have to be dry so they crisp up and not steam when baking.)

Drizzle cubes with a little olive oil, and sprinkle with black pepper, little sea salt, and fresh thyme leaves. Toss to coat well. (Sometimes I add paprika.)

Spread cubes onto baking sheet, making sure they are spread apart and not crowded. If cubes are too crowded, the potatoes will steam instead of crisping.

Bake in high temp oven (450F) until browned and crisp.

IMO, fresh thyme makes this dish!

Livvy:
Were you looking for Home Fries or any kind of fries ???
Lou

How are home fries different from hash browns?

Jim

They're Hashed !!!
Seriously,Hashed Browns I make Grating them thru the large side of a hand Grater.

You can mix with Onions or sprinkle some Onion and Garlic powder.

Fry them in a skillet and sort of make a Patty.
More popular in the South West.

Home Fries are par cooked , sliced then fried with seasoning.
They are softer on the inside and crispier on the outside.
LOU

Home fries here are cubed and fried in bacon grease with diced onions and Lawry's Seasoning Salt.

Here hash browns are as Lou described, grated and fried potatoes, usually in patties. Home fries are sliced or cubed and fried in a pan, usually from leftover cooked potatoes. French fries are sliced into julienned pieces and deep fried in hot oil.

Like Ann T, French fries are something I always cook twice. I cut the potatoes into fries, dry them well and fry them in hot oil in my cast iron dutch oven. Remove them from the oil and freeze them for later or fry them again after letting the oil come back up to temperature. This makes the crunchiest fries.

Hash browns are grated, usually with an onion, then fried in hot oil in patties, much like potato pancakes or latkes.

Home fries are cubed, chunked or sliced potatoes, sometimes I use them raw if that's all I have, but usually I use leftover baked potatoes or boiled potatoes. I cut them up into chunks and like them best fried in hot bacon grease, but that's really bad for me.

Come to think of it, it really IS kind of like frying cholesterol, LOL.

Annie

I

Annie:
That's why I use Butter instead of Bacon Grease. LOL
I thought the Cholesterol was cooked out when frying ???

Now I have to go make some Home Fries and Eggs.

You people are a Bad influence !!!!!!!!!!

LOU

Annie did a good job of covering all the same stuff I would have. I think home fries were originally meant to use up already cooked potatoes like Annie said. We do them both ways, from raw or cooked. I prefer cubes to slices. More brown crust.

We also make something called camping breakfast. Fry some bacon and/or sausage in a big cast iron skillet. Cube the potatoes and fry until they look like Ann T's. Remove and salt a little. Fry some onions [and peppers if you like]. Beat up a mess of eggs with a little water, salt, onion powder and garlic powder. Spread the meat and potatoes in the pan with the onions and peppers, add the eggs and lower the heat or put to cooler side of campfire. Cut some hunks of cheese. We like cheddar and jack. Spread throughout the omelette. Also drop a number of tablespoons of cream cheese on top. Cover with foil or lid and let cook until eggs are set. We love to cook this on the campfire but we also make it for a weekend brunch or the occasional supper. We like sliced tomatoes as a side.

The reason I asked is that I used to believe that hash browns were par cooked and home fries weren't. I thought that for a long time before learning it might not be so.

Growing up, we never had the grated version of fried potatoes and French fries were strictly restaurant food. My mom's fried potatoes were made from leftover boiled potatoes cut up in bite size pieces and fried with lard in an iron skillet. We just called them "fried potatoes".

Jim

Jim:
We called them fried Potatoes because, that's what they were
Most of the time in Diners the Home fries were piled up in a SS pan on the Grill.
There were a lot of still soft Potatoes but a they were eventually browned on the grille.

Whenever there Home Fries in a Diner, the cooking was usually Down Home Style.

I still didn't Make my Home Fries and Eggs.

I'm going to Nuke a Potatoe and slice it into 1/4 inch pieces and simmer them in Butter, along with Garlic & Onion Powder, a pinch of Old Bay .
Salt and Pepper. Sinfull Food !!!!!
Later, Lou

I done did it !!! did you do your's ?

Home Fries , with 2 Fried , Poached , Sunny Side Up Eggs.

I think I should have put this in WFD. Think I will !
LOU