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|Alternative names||House fries, cottage fries, sometimes American fries|
|Main ingredients||Potatoes, vegetable oil or butter|
|Cookbook:Home fries Home fries|
Home fries (US), house fries (US), cottage fries (US), American fries (US) or fried potatoes (UK) are a type of basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are sometimes unpeeled and may have been par-cooked by boiling, baking, steaming, or microwaving.
A dish much like modern home fries may have been around for as long as humans have been consuming cooked potatoes. However, the origin of the term home fries is somewhat of a mystery. It is speculated an American term in reference to the fact that they are not deep fried or "french fried".
While it is possible to make home fries without par-cooking the potatoes, home fries are technically raw fries. The texture will be more chewy, with the longer cooking time increasing the likelihood of burning the potato pieces. As the name suggests, home fries are also made as a simple dish which can be prepared even by people with modest cooking skills as a meal or a snack. A condiment such as ketchup, sour cream or maple syrup might be used for additional flavor and texture.
The frying is typically done in vegetable oil or butter. Other ingredients may be added. If chopped onions and bell peppers are added to diced potatoes it creates a dish known as Potatoes O'Brien. Sliced potatoes and thin sliced onions sautéed with parsley and seasonings are known as Lyonnaise potatoes. Bratkartoffeln in Germany are a form of pan fried, cut potatoes, often made with butter, German style bacon, onion, and parsley.
The consistency depends on the type of potato used. Although various types of white potatoes are the most popular base, sometimes waxy (usually red-skinned) or sweet potatoes are used.
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- List of deep fried foods
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- Potatoes O'Brien, a dish of potatoes with bell peppers
- Waffle fries
- Smith, Andrew (2007). The Oxford Companion to American Food and Drink. New York: Oxford University Press. p. 505. ISBN 9780195307962.