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Home Fries

Perfectly crispy and tender diner-style home fries made with a simple technique of parboiling and pan frying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes (Yukon gold or russet) Yukon gold gives a buttery texture; russets crisp well.
  • 1 tablespoon salt for boiling water Add more to taste.
  • 2-3 tablespoons neutral oil (like avocado or vegetable) For frying.
  • 1 tablespoon butter Optional for flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika Smoked paprika is preferred.
  • Black pepper to taste
Optional Add-ons
  • 1 small onion, diced For added flavor.
  • diced bell pepper, chopped parsley, or sliced scallions For garnish and flavor.

Method
 

Preparation
  1. Cut the potatoes into bite-sized chunks, about 3/4 inch to 1 inch pieces. Peel if desired.
  2. Place potatoes in a pot, cover with cold water, add salt, and bring to a gentle boil. Cook for about 6 to 9 minutes until barely tender.
  3. Drain the potatoes in a colander and let them steam cross-ventilate for a few minutes. Gently toss them in the colander to rough up the edges.
Cooking
  1. Heat a large skillet over medium high heat and add oil. When the oil shimmers, add the potatoes in a single layer.
  2. Let the potatoes sit for 3 to 5 minutes without stirring to allow them to form a crust.
  3. Flip the potatoes and repeat until golden brown on multiple sides.
  4. Season the potatoes with garlic powder, paprika, black pepper, and additional salt as needed. If adding onion or peppers, include them when the potatoes start to brown.
  5. Add butter in the last minute for flavor, and top with fresh herbs, if desired.

Notes

For extra flavor, you can customize your home fries with additional spices, herbs, or toppings. Allow the potatoes to sit in the pan for the best crisp without stirring too frequently.