Best Home Fries On The Grill Recipes

HOME FRIES

Home Fries image

When I was little, my dad and I would get up early on Sundays and make these for the family. The rest of the gang would be awakened by the tempting aroma. -Teresa Koide, Manchester, Connecticut

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 pound bacon, chopped
8 medium potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.

Nutrition Facts : Calories 349 calories, Fat 21g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

HOME FRIES

Home Fries image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 6 side dish servings

Number Of Ingredients 8

Ingredients

4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces
Kosher salt
5 slices bacon (about 4 1/2 ounces)
3 tablespoons vegetable oil, like soy, peanut, or corn
1 medium yellow onion, thinly sliced
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves, optional
Pinch cayenne pepper, optional

Steps:

Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

GRILLED STEAK FRIES

Grilled Steak Fries image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 5 servings

Number Of Ingredients 8

Ingredients

4 large russet potatoes, well scrubbed
1/4 cup olive oil
1 teaspoon Neely's dry rub
Kosher salt and freshly ground black pepper
Creole Dipping Sauce, recipe follows
3 tablespoons Creole mustard
1/2 cup mayonnaise
Dash hot sauce

Steps:

Preheat the grill to medium heat.
Add the potatoes to a large pot of cold water. Bring potatoes to a boil over medium heat, then reduce the heat and simmer until the potatoes are just slightly tender but not cooked through about 10 to 12 minutes. Drain the potatoes and dry well. Slice the potatoes into thick wedges, about 6 per potato.
In a large bowl, whisk together the olive oil, dry rub, and salt and pepper, to taste. Add the potato wedges and toss. Grill the potatoes until golden brown and crisp all over, about 10 to 12 minutes. Transfer the potatoes to a serving bowl or platter and serve with Creole Mustard Dipping Sauce.
Combine all of the ingredients in a small bowl.