Thursday, May 11, 2017

Home Fries

Perfectly cooked breakfast potatoes can be tricky. Back in the day, my sisters and I thought our "potato bits" were pretty much the best things ever and we made them often on make-your-own nights in the Porter household. They were not good; just tiny bits of almost burned potatoes improved only by large quantities of ketchup.

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. 

Source: Macheesmo