Learn how to make Quick & Crispy Home Fries! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Crispy Diner-Style Home Fries recipe!
Hope you and cindy planted potatoes :) That's step 0 in the recipe for the MIgarden, after all. hmmm..any chance you guys will sell tubers of any kind at your site?
Chef John, if you do not show us a video for those scrambled eggs, I will, without hesitation, send an entire boxful of pre-packaged lemon juice that come in the little plastic lemons to your house.
Chef John, I want you to know that I watch/listen to these videos every single night because they are so soothing and help me mellow out for bed. All of this I've done for the last six years! All in spite of the fact that me cooking eggs = microwaving two of them in a mug. I love you chef John.
I've made so many of your dishes, CJ. This video reminds me of one of the most important concepts in being a great home chef that I've learned from you. You reference this concept in every video. The now-famous line always starts with "After all, you are the...." But you also say something else less frequently that is the foundation of the famous line. It's a phrase I use all the time when I'm cooking with my wife or kids or friends: "That's just you cookin'" So important. It's not about following step by step directions. It's the difference between someone "cooking" and someone "making a dish". Bravo.
Ah, food memories :-) This recipe is actually pretty close to the way my grandmother would make fried potatoes. Instead of steaming or microwaving, she'd save the leftovers from dinner in the fridge. Then, on a Saturday, she'd slice them all up, tossed an artery clogging amount of real butter in a skillet and fried the heck out of 'em. She'd let them go until they were a deep brown color and almost hard enough to stop a bullet. Great with a little mayo or her home made applesauce.
I just tried this out and its amazing! I had some leftover asparagus which i just cut into pieces and threw into the pan too, and I added a tiny bit of honey right at the end and coated everythign with it to caramalize it. It tastes incredible! Literally eating this while typing this comment :D
Every time I make a cheese toastie, I always scrape the knife on the outside just to hear the satisfying noise of a perfectly crisp toastie, and that is all because of you :')
tyvek05: wrong. Five Guys simply uses a different method to achieve the same result. This is directly from their menu: "Cut fresh, cooked twice, firm on the outside and mashed-potato on the inside."
1:45 "I can't make these. I don't have a microwave." "Sure, you do. It's in the break room at work." LOL. That's so true. But if one gets unemployed, then one loses access to this free microwave service.
Made this this morning for me and the family. Everyone loved it! The cooking time didn't feel like it would be with raw potatoes. I was confident it was going to be great and cooked well
Thanks, Chef John! I tell my husband all the time that Chef John is my cooking guru. You make recipes (and cooking) so accessible, and everything that I try from your recipes comes out great. Thanks for doing a good thing here:)
Microwaving potatoes before frying them up in a pan? NICE I've been doing that for YEARS, I'm so happy that Chef John 👨🍳 approves of this method ☺️❤️ heh heh
I've been doing this microwave-first 'cheat' for years, though I tend to dice them completely first, rather than cutting after. Will have to try it that way and compare, thanks!
I usually use a recipe that requires pre-boiling unpeeled potatoes in salt and caraway seeds until they're almost done. Chef John's method sounds like it would save me a lot of time with the added benefit of producing less dirty dishes. Will definitely try it out.
I just made these, for lunch...because I do whatever I want. ;) They turned out perfewand and they taste awesome! Thank you so much for this recipe. Your recipes never disappoint me :)
Cudo's Chef John! I am a novice cook who has been following for a while now and just finished eating this made with my own two hands!! These are by far the best home fries I've ever had...let alone I've ever made! Thank you, thank you, thank you! Little by little with your help I'm getting past the 'water boiling' stage of cooking! Your video's are just the best along with your humor! I may be 60 yrs old, but when I grow up I want to cook just like you!
This is mainly how I do mine, microwave and all, except I withhold the garlic until the end so as to not risk burning it. Then, near the end I take a little store bought Italian herb mix in the palm of my hand the sprinkle pinches over the potatoes crushing the herbs as I do. At the point where I turn off the fire is the real biggie! I sprinkle all the crispy potatoes with parmesan cheese (really Kraft is best for this particular application). Let the heat melt the cheese a bit. Or add a little earlier to give a little time to brown the cheese a bit. It's insanely good. I've seen people lick the plate.
Dear Chef John, I've been binge watching your channel for 3 days and bookmarked enough recipes to occupy me for a few years. Amazing content. I love it!!! I haven't seen a place where to submit wishes so I figured that the comment section of your latest video is a good start. Like me, you seem to like stews (which, statistically, is probably a conclusion highly biased by my recipe choices...) I have no problem with lamb/porc/chicken or even veal stews but I've been struggling with beef stews recently. Last time was with a Goulash. And indeed you mention something in your own goulash video: there seems to be a moment when those tough stew cuts become tender but, conversely to what is happening with other meats, overcooking will make them tough again. (note: I usually use short ribs or chuck) I've lost confidence in my ability to do a Boeuf Bourguignon again. I need your help, Chef !! How to prevent this phenomenon? Is it like Squid? Can extremely long cooking time bring me back to more consistent results? Cheers
Hi John. I absolutely love your videos. Youre humour and accent make listening to you a real pleasure. You are famous in my house here in Australia. thankyou,Signed Davids wife
I make these at home except I don't use a microwave in the beginning, I just put my stove on the lowest setting possible and cover, I keep checking and stirring until the potatoes are fork tender, once I have achieved that I crank up my stove to about medium and uncover and do like chef john has done and crisp them up.
"Sure you do, it's in the break room at work".. that is by far the best thing I have heard anyone say about not having a microwave.. thank you chef john! that made me laugh hahah
Chef John, you crack me up! you are so funny ! I am gonna try to remember to watch your videos when I am down....you are better than medicine....a laughter pill !
kunfussed213 I remember that show as a kid. She use to cuss Mel out. Did you know Philip Mckeon was Nancy Mckeon's brother? I didn't find that out until the show ended.
Amazing! exactly what I wanted to attempt today with a roast chicken, now I don't need to go recipe hunting, I trust you chef john! Thank you in advance!
Ok for anyone wondering why Chef John's vocal inflections go up and down in an unusual way, I've found the answer. If you listen to the podcast Hilah's Happy Hour (of Hilah Cooking fame) episode 14, John explains starting around the 16 minute mark that he edits the videos down to fit his voice-overs, not vice versa as most others do. As such, he has to edit and chop up his audio track to make them synch, causing his vocal inflections to sound weird because they are out of their original context.
I watched this while eating an egg and grits (microwaved, of course) and wished that I had a potato and an induction cooker to cook upon! Chef John is hilarious! I love his voice; he could do character voices for animated movies!
Try goose fat in place of butter & oil. Oh, and sunny side up eggs, placed on top of the home fries, break the yolks letting it drip through your potatoes, a little ketchup and/or hot sauce on top. Add some bacon to the mix, and you're living the dream. If you're feeling particularly Canadian that day, use peameal bacon. If you're feeling American, use peameal AND regular bacon.
We used to do something very similar to make use of left over baked potatoes. Any we didn't sell the day before get chucked in the fridge. Next day cut into 6ths lengthways, then pan fry the non skin sides, or deep fry when we were lazy.
Thank you for the ketchup . Will make these this week night breakfast. To busy for morning breakfast so we do the night bk. Looks good and crispy Thank You for all your advice. It realy help people out.
Nicely done as always !! Sorry folks but I gotta admit this chef knows his stuff..was following him on Allrecipes.com..but seems every time I look for that elusive recipe and head to RU-vid .. he is often the first one that comes up with an easy and always successful recipe and a style of his own. Honestly I stumbled on this recipe by accident and this will be added to Sunday's breakfast tomorrow with my very carefully soft scrambled eggs with whipped chives cream cheese plus salt and a dash of cayenne pepper..mmmmm..Now a Sunday tradition ..Keep up the good work Chef John ! I am a committed follower !!
