Learn how to make home fries crispy like the ones at your local diner! The secret to getting a crispy surface on home fries is to make sure the potatoes aren’t warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.
Prep Time::10 mins
Cook Time::15 mins
Additional Time::20 mins
Total Time::45 mins
Servings::4
Ingredients
3 large russet potatoes, peeled and quartered
2 tablespoons olive oil
1 tablespoon butter
ΒΌ teaspoon paprika
1 pinch cayenne pepper, or to taste
1 pinch garlic powder
1 pinch onion powder
salt and ground black pepper to taste
1 tablespoon chopped fresh chives
Directions
Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.
Chef John