These home fries, however, are pretty close to perfection.
The key is this: don't mess with them. Get the potatoes situated in the pan and then leave them be, only tossing gently every 4-5 minutes.
- 2 pounds red potatoes, with skins on, chopped into 1/2-inch cubes
- 1 teaspoon Kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons vegetable oil
Mix salt, pepper, paprika, garlic power, and onion powder in a small bowl and set aside.
Bring a large pot of salted water to boil. Simmer potatoes for 6 minutes, or until slightly tender. Drain potatoes and set aside while the pan heats up.
Add vegetable oil to a large, heavy skillet over medium heat.
Note: A cast iron skillet is great here, but a good non-stick pan works well too.
When the oil is heated, spread the potatoes in a single layer and then let them sit and cook for about five minutes. DON'T TOUCH THEM. Just leave them be.
Turn potatoes every 4-5 minutes.
After the potatoes have crisped up a bit, add half of the seasoning and mix gently to combine.
Continue cooking the potatoes, turning them every 4-5 minutes, until you've reached your desired crispness.
Don't forget to add the remaining seasoning a few minutes before they're done.