Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium potatoes, washed but not peeled
- Enough water in a saucepan to cover the potatoes
- 1 small white onion, chopped
- salt and ground black pepper to taste
- garlic powder (optional)
- chili powder (optional)
- dried crushed red pepper (optional)
- =
Directions
The secret to diner-style homefries is to boil the potatoes first; otherwise, the potatoes take too long to cook and never turn properly soft inside. Wash the potatoes and cut them into two or three pieces apiece. Cook them in water about twenty minutes, or until they're pretty soft. Take them out of the water and allow the water on them to evaporate, then slice the potatoes into small chunks.
Fry the onion in a few tablespoons of vegetable oil until it is tender. Add the potatoes and fry at a medium-high heat until browned, about ten or fifteen minutes. Add salt, pepper, garlic (optional) chili powder (optional) and hot pepper (optional) to taste. Serve with breakfast as a side to eggs, pancakes, waffles, or even cereal; and garnish with ketchup, barbecue sauce, salsa, lightly fried tomato wedges, cilantro, or parsley, if desired.