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Servings 4 servings

Ingredients
  

  • 2 tablespoons White Balsamic Vinegar
  • 2 or 3 large Baking Potatoes cut as the Chef did in the video
  • 2 Garlic Olive Oil
  • 1 large Onion diced
  • About 1 cup mixed Green and Red Bell Pepper
  • 2 tablespoons Garlic chopped
  • 2 tablespoons Parsley chopped

Instructions
 

  • Peel the potatoes and cut them as the chef did in the video.  Rinse the potatoes and put them in a pot to cook them. Cover with room temp water about 1 inch above covering them.  Salt the water, add about 2 tablespoons white balsamic vinegar and cook the potatoes until cook through.
    Drain and If not ready to serve yet, spray them on a cookie sheet to cool.  This will allows them to cool without overcooking them and making them mushy.
  • In a sauté pan, heat the olive oil, when hot add the onion and cook for a few minutes until translucent.  Add the potatoes and salt and pepper, bell peppers and cook until golden brown to your liking.
  • Add the garlic and the parsley just a few minutes before serving.

Notes

For the Woll Non-Stick Fry Pan:  click here
For the Garlic Olive Oil:  click here
For the White Balsamic Vinegar:  click here
For the Laser Thermometer:  click here
For the Signed Chef Jean-Pierre's Cookbook:  click here