There’s just something intangible about weekends that’s different from the rest of the week. The mornings feel freer, the evenings more exciting, you notice the birds chirping more, even the sun seems to shine brighter on Sundays :-). That, and the craving for ‘fun’ food. These homefries are the perfect go-to for that lazy Sunday brunch at home. They are a fast favorite with the kids, are a healthier option to French fries and waaaay less work too :-). What’s great is that you can still get the perfect crispy crunchy exterior and moist interior without deep frying. A little tumeric powder gives them that lovely golden colour. They pair well with grilled chicken, salad or salsa and fresh juice for lunch/brunch or simply with an egg or baked beans for breakfast. Whichever way you choose to have them, these homefries are guaranteed to add that special ”something extra” to your weekend fun.

Crispy Golden Homefries

Recipe by EmmaCourse: Breakfast, LunchCuisine: ContinentalDifficulty: Easy, Beginer friendly

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Crispy golden homefries

Ingredients

10- 15 medium sized potatoes, peeled, washed and cubed
2 medium sized onions- cut into rings
1 full head of garlic – crushed.
1/2 -3/4 tsp Tumeric powder
1/4 cup vegetable oil/olive oil
2 litres water approx. ( enough to cover the potato cubes when par boiling
Salt to taste
Equipment
Knife
Chopping board
Sufuria / deep sauce pan/ cooking pot
Mortar and pestle
Large bowl
Stove
Non stick pan

Directions

Peel, wash and cube the potatoes. In the bowl, pour clean cold water over the potato cubes to prevent browning. Set aside
Pour clean water into the cooking pot, place it on the stove and switch it on. Set to high. Alternatively, you can boil water in a hot water kettle then transfer it to the cooking pot.
Add 2 tsp of salt to the water ( or to taste), stir and let the water simmer.
Once small bubbles start forming at the bottom of the pot, drain the potato cubes and add them to the simmering water.
Let the potato cubes cook uncovered for a few minutes until the water starts to look cloudy and foamy on top.
Slice the onions and crush the garlic. Set aside
Once the water starts to turn foamy, switch of the stove and drain the potatoes, and set them aside, uncovered.
Place the pan on the stove and switch it on. Set to medium heat. Add the vegetable oil.
Once the oil is hot, add the parboiled potatoes in a single layer and shallow fry for about 8 minutes or until they turn crispy on one side. Turn them over and repeat the process until the potatoes are evenly crisp all around and are turning a golden colour. You may need to cook them in batches if the portions are large. Remove them from the pan and set them aside in a deep bowl.
Once the whole lot is cooked, drain off some of the remaining oil leaving about 1-2 tablespoons of it in the pan. Set the pan back on the fire and switch it on.
Next, sautee the onions and garlic in the pan until the onions are caramelized. Add the turmeric powder and stir to coat evenly.
Next, add the cooked onions into the bowl with the potatoes and toss until the onions are evenly mixed with the potato cubes. You may sprinkle some more salt / black pepper at this point.
Serve immediately with some ‘pinkyonaise’ ( pink sauce). Enjoy!