Blackened Home Fried Potatoes From Hell
I found this on food network canada, courtesy of the surreal gourmet. These are amazing, and practice makes perfect!!
Steps
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.
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.
Saut 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 i.
Ingredients
potatoes, butter, olive oil, garlic, cooking onion, fresh rosemary, salt & freshly ground black pepper