For years I’ve been trying to duplicate the homefries served since the early 1960s at Monroe’s Restaurant in Albuquerque. This version is the closest I’ve come to it. Don’t let the bacon fat or lard worry you—this is a very special exception to all the rules and you don’t need that much of it. Serve topped with New Mexico Red Chile Sauce.
8 small red potatoes
Water to cover
2 teaspoons New Mexico red chile powder
Bacon fat (preferred) or lard as needed
In large pot add the potatoes and water to cover. Bring to a boil and cook until the potatoes are easily pierced by a fork, but not too soft. Drain the potatoes and return to the pot. Using a hand potato masher, crush the potatoes but do not turn them into mush.
Heat a comal, griddle, or cast iron skillet, and add about 2 tablespoons of the bacon fat or lard and distribute evenly over the botton. Add the potatoes and fry until the bottom is browned. Using a large skillet, turn the potatoes and fry until the other side is browned.