Blackened Home Fried Potatoes From Hell Recipe

1. 1

   Salt, and, freshly grnd black pepper, to taste

2. 2

   Quarter potatoes, skin on, and boil them in eight c. of water with a tsp.

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   of salt for approximately 20 min, or possibly till tender to the poke of a fork.

4. 4

   Drain water.

5. 5

   In your best large nonstick pan or possibly well-seasoned skillet, over medium-high heat, add in 1 Tbsp.

6. 6

   butter and 1 Tbsp.

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   extra virgin olive oil.

8. 8

   When the butter/oil mix is warm, transfer potatoes to pan and use a spatula to chop the quarters into smaller pcs (there is no science here).

9. 9

   As the potatoes absorb the butter and oil during cooking, continue to add in equal amounts of each, as required, to keep the pan well greased.

10. 10

    Saute/fry for 20 min, turning occasionally, or possibly till potatoes begin browning on all sides.

11. 11

    If the potatoes start burning before they brown, reduce the heat.

12. 12

    Add in garlic, and onions and continue cooking for 15 more min, or possibly till potatoes, garlic and onions are all very browned and crispy.

13. 13

    When it seems potatoes are almost done to your liking, add in herbs, salt, and pepper to taste and toss well.

14. 14

    Serve immediately on warmed plates.

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    Note: It's all in the timing of adding the garlic and onions (that can only really be learned through trial and error).

16. 16

    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.

* Per serving · 4 servings · Values may vary.