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.
Ingredients
- russet potatoes, peeled and quartered: 3 piece
- olive oil: 2 Tbsp
- butter: 1 Tbsp
- paprika: 0.25 tsp
- pinch cayenne pepper: 1 piece (to taste)
- pinch garlic powder: 1 piece
- pinch onion powder: 1 piece
- salt and ground black pepper: (to taste)
- fresh chives: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
-
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
