Easy home fries

This is an easy to make (almost foolproof) dish which should feed about 3 - 4 roommates, Goes great with meat and hunger.

You will need

 * es: 4
 * : enough to coat all your potatoes.
 * : 1 liter (it's a deep fry dish).
 * : 500 mg. you can do with less. But it wouldn't be as decadent.
 * : 30 mg.

A pot, a sift (optional), and a frying pan.

The experiment (long version)
Peel all potatoes. While you do that boil a pot full of water.

Insert said peeled potatoes into said pot full of boiling water. Let it cook on a medium flame for no more then 10 minutes (otherwise your potatoes will become too soft and you will have to make mashed potatoes instead).

Get the potatoes out of the pot (careful - hot). And slice them to quarters horizontally.

Coat the potato slices in flour, while you do that heat up a pot of oil.

When the oil is hot, toss in all the potato slices and enjoy that satisfying sizzling sound.

Let the slices fry until they become golden brown and crispy.

Fend off any roommates drawn to the kitchen by the smell of fries.

Take the fried potatoes out of the oil and let them drain a bit on a sift (or some paper towels if you don't have a sift). While they drain, pour all of the chili sauce into a frying pan.

Cut the butter into a few small pieces and toss them into the frying pan as well.

Heat up the chili and butter; mixing them up a bit so the butter doesn't burn. The goal is to caramelize the sugar in the chili sauce so it will get sticky.

When the chili sauce is sticky, throw in the potato slices. Cover them on all sides with the chili sauce (if it doesn't stay on the slices then its not yet sticky enough. let it simmer some more, don't worry, it won't burn. (Don't sue me if it does though).

Once all potatoes have been coated in chili sauce on all sides, put them in a serving bowl (or plate, or anything you can eat out of). And pour any left over chili sauce on top of them.

That's it.

The cliff notes (short version).
Cook peeled potatoes for ten minutes. Slice into quarters. Coat in flour. Deep fry until crispy. Heat up chili and butter on a frying pan until chili caramelizes. Add potatoes and coat them well with the chili. Serve topped with any leftover chili.

Good luck and enjoy.