Home Fry Rounds – Batatas Fritas a Rodela
Most of us remember the delicious home fry rounds that our moms or grandmothers made for us. My mother was not exception. Every time the grandchildren spent the day at her house she would make them these fries with eggs. It became a tradition with all the kids in the family to expect to fed Avo’s fries and eggs for lunch. I kicked up the recipe with some spices, but you can just add a little salt if you prefer. These potatoes are almost always served with the famous dish; Bife a Portuguesa – Bife a Cavalo, (Steak on Horseback) which is a favorite on most Portuguese restaurant menus.
3 large Russet Potatoes (scrubbed, washed, unpeeled, and sliced into 1/4 – 1/2 inch slices)
1 teaspoon salt
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 tablespoons oil (for frying)
2 tablespoons olive oil (for frying)
Piri Piri or any hot sauce for seasoning (optional)
Fresh Parsley (finely chopped)
Place the potatoes in a pan with enough cold water to cover them, add salt, ring to a boil and cook on high for about 15 minutes or until fork tender. Drain, cover with a lid and place the pan on the stove top for the moisture to evaporate for about 5 minutes.
Meanwhile heat 1/2 of both oils in a large skillet. Mix the salt, garlic powder and paprika in a small bowl.
Remove the potatoes from the pan and lay flat on a large sheet pan. Sprinkle with a light coating of 1/2 of the seasoning mix.
Fry the potatoes in batches with the oils on both sides until golden brown. Sprinkle with the remaining seasonings while still warm. When ready to serve, top with the parsley and piri piri if desired.