Home Fries
Easy Home Fries made with cubed potatoes that are par boiled first, then pan fried in olive oil until crispy and golden on the outside and tender on the inside. Seasoned with paprika, garlic powder, salt, and pepper with onion added at the end and finished with fresh parsley. Ready in 35 minutes and better than most diners.
Servings: 4
Calories: 272kcal
Equipment
- 12" All-Clad Stainless Skillet
Ingredients
- 4 medium potatoes such as russets or Yukon gold, cut into ½ inch cubes (about 4 cups)
- 3 tablespoons olive oil
- 1 small onion chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley chopped
Instructions
- Place the 4 medium potatoes, cut into ½ inch cubes, in a pot and cover with water. Bring to a boil and cook for 5 minutes, just until slightly tender. Drain well and let them steam dry for a few minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the potatoes in a single layer and let them cook undisturbed for 5 to 7 minutes, until the bottoms start to turn golden. Do not stir too early or they will not crisp. Flip the potatoes and continue cooking, stirring occasionally, for another 10 to 12 minutes until they are crispy and browned on all sides.
- Add the chopped onion and cook for 3 to 4 minutes until softened.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon garlic powder. Toss well to coat. Cook for another 2 to 3 minutes to let the seasoning settle into the potatoes.
- Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Notes
- Do the par boil. Five minutes in boiling water before the potatoes go in the pan is the step that makes these work. It gets the inside cooked through so the outside can spend all its time in the skillet getting crispy. Skip it and you get potatoes that are browned on the outside and hard in the middle. 5 minutes. Worth it every time.
- Leave them alone in the pan. The first 5 to 7 minutes after the potatoes go in the skillet, do not touch them. No stirring, no checking, no moving them around. A crust needs time to form and it cannot form if we keep disrupting it. When the potatoes release from the pan on their own they are ready to flip. Not before.
- Add the onion last. The onion goes in after the potatoes are fully crispy, in the last 3 to 4 minutes only. Added any earlier it burns long before the potatoes are done. Same goes for the seasoning. It goes in with the onion at the end, not at the start.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 41g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 595mg | Potassium: 944mg | Fiber: 3g | Sugar: 2g | Vitamin A: 419IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 2mg
