I find making potato home fries on the stove top takes way too long to cook, uses too much oil and doesn’t yield crispy potatoes. I have a better technique for making home fries that guarantees crispy results. It’s my go-to potato dish to pair with baked beans for breakfast or grilled mushroom burgers for dinner. They’re so easy to make, and I just love how the potatoes end up so crispy!
This dish is more about the technique than the recipe. The trick is to par-cook the potatoes in salted water until they’re just cooked, drain them into a colander and roughly toss them so their surface is a little mashed up. It’s the fluffy, starchy, roughed-up surfaces that brown and turn super crispy while roasting.
These crispy home fries can be made with waxy, new, yellow or russet potatoes, though the starchier the potatoes, the crispier they’ll be. You can keep these potatoes simple and flavor them with salt, or you can toss them with fresh rosemary, lemon zest and pepper, or curry powder and caramelized onions. And, of course, ketchup and vinegar on the side.
Crispy home fries
Makes: 4 servings
1 pound potatoes, cut into 1-inch chunks
1 tablespoon olive oil
Adjust oven rack to lowest position. Preheat oven to 450 F.
Bring a large pot of water to a boil over high heat. Add potatoes and 1 teaspoon of salt. Boil for 10 minutes; set a timer!
Drain potatoes in a colander, and leave them to steam dry for a couple of minutes. Toss the potatoes a few times to rough up the edges.
Place potatoes on a parchment-lined baking sheet, and toss with olive oil and 1/2 teaspoon salt. Spread into a single layer. Roast, turning potatoes half way through, until crispy and slightly browned, about 35 to 40 minutes.
• You can substitute baking potatoes for yellow fleshed potatoes or new potatoes.
• Make sure you set a timer for 10 minutes when you add the potatoes to the boiling water; it’s important not to overcook them. If you do, you’ll end up with mashed potatoes.
• If you don’t have parchment paper, oil your baking sheet well before adding the potatoes so that they don’t stick.
• These potatoes taste perfect as-is, but you can also get creative. Try adding a little rosemary or thyme as they bake. I also love a sprinkle of curry powder with the salt.
• You can also use this technique to make crispy oven fries. Rather than cutting the potatoes into chunks, cut them into wedges or thick french fries.