Tell us your secret.

fry the shit out of taters, add onions.

Fry them once at 225 degrees. Fry them again at 350. Make sure they're cut evenly and salt immediately.

PHIL TO THREAD.

The secret is a cast iron skillet, and make sure it's hot. Sprinkle water at the oil and when it sizzles, you're good to go. If you like large sliced homefries, make sure your oil isn't too hot, or by the time the insides cook, the outsides will be burnt.

If you like em big, you can bake em first, till fork tender, and then fry till crisp.

I salt and pepper mine before i fry them. Cayenne too.

But once they're frying leave em alone and turn them once. Be patient.

However, i'ma try that twice fried thang.

Cast iron is the best for bacon, sausage, potatoes, because it heats evenly and retains heat well.

My boy Lew and I went to La Banquise for the city's best poutine on Friday night. He ate too much and claims to have thrown out his back two days later because of it. Like the cheese curds have infiltrated his spinal cord and are causing lower back discomfort.