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.
Preparation Details
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 4
Ingredients
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ 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
Steps
- 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.
