Even with my non-stick pan, I find making home-fries a little tricky. I hate to think how much potato-mass has been transformed under my watch into brown crud stuck to the bottom of the frying pan. Wasted. I've found a way to avoid this, though. The trick is to heat the oil first to a high temperature, and then, as soon as you add the potatoes, start shaking the pan lightly and quickly back and forth. The motion dislodges the potato slivers before they can thoroughly stick to the pan, but it leaves the same surfaces facing down the whole time. This gives the downward-facing potato surfaces time to get crispy and develop their own non-stick surface. After that it's all pretty straightforward; I'll leave the rest as an exercise for the reader.
Ingredients
Potatoes:
- 3 potatoes
- 3 cloves of garlic
- herbes de Provence
- salt
- chili flakes
Avocado:
- 1/2 avocado
- 1 tbsp soy sauce
- cilantro
- salt
- pepper
- 1 piece of sun dried tomato (aka fanciful garnish, not important)
Kale:
- kale
- 1 clove of garlic
- fish sauce
Tips:
- When you add the garlic is crucial. If you add it too early, it'll either burn before the potatoes are done, or there just won't be much garlic flavor left. If you add it too late, you'll be eating raw garlic and your pet emu won't speak to you anymore.
You bought Potatoes XDDDD
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