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Sparky

Home Fries

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Peeled, parboiled russet potatoes.

1 inch x 1/2 inch thick pieces.

Gently sauteed in vegetable oil to a light golden brown.

Add chopped onions for the last 3 minutes of cooking.

 

No peppers, no paprika :beatin:

 

That is all.

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Peeled, parboiled russet potatoes.

1 inch x 1/2 inch thick pieces.

Gently sauteed in vegetable oil to a light golden brown.

Add chopped onions for the last 3 minutes of cooking.

 

No peppers, no paprika :beatin:

 

That is all.

 

The problem is, that they are usually not cooked enough.

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That's the way they are supposed to be. Tender on the inside.

dumb asses :dismay:

 

Yes, most places leave them raw on the inside.

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And what the hell is up with wafer thin sliced potatoes? Frozen? Freeze dried?

It's the same stuff they make that god-awful store bought potato salad from :thumbd:

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I say crispy home fryes. If you go to a restraunt and get servrd raw food why would you go back? If a cook cant tell if a tater is cooked he should not be cooking anything.


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