Mom’s Ultra-Thin Home Fries


Tonight we sort of had a breakfast and brunch type of food for dinner.  Necessity is the mother of invention, and I must say that the best meals evolve from whatever one happens to have left over around the house.  I had some sauteed pepper and onions left from a couple of days ago.  I heated them in my small skillet, added a handful of diced mozzarella, and then whipped up two eggs, poured it over the top, covered and lowered the heat, and voila, it turned out to be a delcious frittata.

I had found some amazing miniature Yukon Golds at my local green market on Saturday.  I had made a fish fry and baked them as an accompaniment.  About a dozen were left over just sitting in a bowl in the fridge.  I decided to make my Mom’s famous ultra thin and crispy home fries.  My husband, Wayne, absolutely loves anything potato, and if it is a home fry, well that just sends him home.

My mother’s method for these is so simple, yet delectably mouth watering.  The secret is the “chilled potato”.  Take out a nice large skillet that you are very familiar with and absolutely know that no sticking will occur.  Pour in about 1/4 inch of olive oil and when it is good and hot, drop in your thinly sliced, chilled potatoes.  You are blessed if you can find these small Yukon Golds.  Add salt and pepper to taste, and just a dash of garlic powder.

Let the potatoes brown on one side for a minute or two, and then flip them over to crisp up on the other side.  Repeat this over and over, until you have a pan full of the best in town crispy home fries ever!!!!

We ate every morsel. Even the tiny crispy pieces clinging to the side of the pan.  Now that’s a potato worth writing about.  (Thank you again, Mom.  I know she is smiling down on me.)

Chilly Day Tuscan Soup Pot

Tuscan soup and gluten free French rolls

A hearty one-dish meal for those wintry evenings.  We even have some of those bone chilling days in Orlando, Florida.  Wayne and I welcome a bowl of this steamy, delicious soup packed with a variety of vegetables and beans.  As an accompaniment, I love Gillian’s French gluten free rolls, toasted and buttered (pictured above).


4 Tablespoons good quality olive oil
1 large onion, chopped
3 large stalks celery, chopped
2 cloves of garlic, minced
3 large carrots, diced
3 cans of beans, your choice, kidney, chick peas, or cannellini
3 cups washed and torn escarole leaves
1 large (28 oz) can whole tomatoes, diced (I love Dei Fratelli brand-close to fresh)
Bay leaf
1/2-1 teaspoon dried thyme, to your taste
1/2 cup fresh chopped Italian parsley
1/2 teaspoon Italian seasoning
1-2 precooked chopped Italian sausages
3 quarts chicken broth
salt and pepper to taste


In a large soup pot, saute onion, celery, garlic and carrot together for several minutes, until flavors emerge.

Add beans, broth, and seasonings.

Add torn escarole leaves  once soup starts to simmer.

Add sausage and season to taste with salt and pepper.

Bring to boil, then lower heat, and simmer for about 1 hour.

Check your seasoning and adjust.

Serve piping hot in soup bowls and shave some fresh Parmigiana on top.