Crispy Home Fries

    (70)
    45 minutes

    Chef John cooks and cools russet potatoes to make perfect home fries- crispy on the outside and fluffy on the inside. Home fries are perfect served for breakfast with scrambled eggs.


    5 people made this

    Ingredients
    Serves: 2 

    • 3 large russet potatoes, peeled and quartered
    • 2 tablespoons olive oil
    • 15g butter
    • salt and freshly ground black pepper to taste
    • 1/4 teaspoon paprika
    • cayenne pepper to taste
    • 1 pinch garlic powder
    • 1 pinch onion powder
    • chopped fresh chives

    Directions
    Preparation:10min  ›  Cook:15min  ›  Extra time:20min cooling  ›  Ready in:45min 

    1. Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
    2. Heat butter and olive oil in a large frying pan over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder and onion powder.
    3. As potatoes brown, toss them and keep turning them every few minutes until they are crispy and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (70)

    Reviews in English (50)

    by
    1

    I followed the recipe as written. Crunchy outside, soft inside!  -  10 Sep 2017  (Review from Allrecipes USA and Canada)

    by
    1

    I have made this recipe multiple times and am always pleased. Tonight I added fresh chopped rosemary to the oil and butter as it was heating, which went well the Grilled Lemon Rosemary Chicken Breasts recipe found on Allrecipes.  -  09 Jul 2017  (Review from Allrecipes USA and Canada)

    by
    1

    Made this a few times now and it only gets easier! I cooked onions and peppers prior to the taters and incorprated at the very end after crisping the potatoes. Everything turned out as you would want it, crisp, tender, and savory. Thanks again Chef John!  -  09 Jul 2017  (Review from Allrecipes USA and Canada)