Crispy home fries coming right up!
I find making potato home fries on the stove top takes way too long to cook, uses too much oil and doesn't yield crispy potatoes. I have a better technique for making home fries that guarantees crispy results. It's my go-to potato dish to pair with baked beans for breakfast or grilled mushroom burgers for dinner. They're so easy to make, and I just love how the potatoes end up so crispy!
This dish is more about the technique than the recipe. The trick is to par-cook the potatoes in salted water until they're just cooked, drain them into a colander and roughly toss them so their surface is a little mashed up. It's the fluffy, starchy, roughed-up surfaces that brown and turn super crispy while roasting.
These crispy home fries can be made with waxy, new, yellow or russet potatoes, though the starchier the potatoes, the crispier they'll be. You can keep these potatoes simple and flavor them with salt, or you can toss them with fresh rosemary, lemon zest and pepper, or curry powder and caramelized onions. And, of course, ketchup and vinegar on the side!
Crispy Home Fries
Serves 4
Salt
1 pound potatoes, cut into 1-inch chunks
1 tablespoon olive oil
1. Adjust oven rack to lowest position. Preheat oven to 450 F.
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