Quick and Easy Home Fries Recipe
A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.
Chef John cooks and cools russet potatoes to make home fries with a perfectly crispy exterior and tender interior--just like your favorite diner!
My family loves French fries and with 4 children the bag fries from the store just weren't enough and became too expensive. So I tried batter - after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can't get enough of these French fries. They even stay crispy when you reheat in the microwave.
Home fries with lots of garlic and potato flavor - a big hit every time!
This is a great base for home fries. Like any other recipe everyone has their preference. Some people swear by bacon grease, others by oil - cook the potatoes in whatever you like and get them just as crispy as you like. Thin sliced or cubed with or without onions or spices. Home fries are a Sunday breakfast tradition that go great with any kind of egg, bacon and toast.
Good Base recipe. I used canola oil and butter and dried off potatoes with paper towel after cutting them and they were nice and crispy when cooked. The key is not to keep stirring the potatoes if you want them crisp on the outside. I put some diced bell pepper and chopped onions. Also garlic powder and onion salt to taste. Thanks for giving me the idea for a nice compliment with our Saturday morning omelettes and fruit.
This is just how you start with home fries. Easy, fairly quick.. but a bit plain. here's how I do it for my family: we use left over baked potatoes from the night before (usually make extra just for this) if I don't have them, then I boil a few the night before with skin but not entirely fork tender because i'll be frying them in the morning.. then I refrigerate until morning . Why? because they're a lot quicker to peel cold and partially precooked, Peeled with the edge of a spoon no less. If Im too rushed, then so long as they're washed really well, I don't peel and I microwave a bit to soften but not cook through. I also dice/chop onion and some green and red peppers. Saute till almost tender the onion and green pepper.. remove from pan, add your peeled/not peeled, partially cooked chopped potatoes.. and when they're mostly crisped and about 2-3 minutes from done, I add back the onion and peppers.. I usually use butter for the onion and peppers.. and olive oil for the potatoes (higher smoke point, cri