There is nothing like good crispy home fries. A couple of weeks ago, I was making breakfast and mentioned to my mom that I felt like having home fries but didn’t feel like waiting 45 minutes for the potatoes to cook properly. She asked me why I didn’t par-cook the potatoes in the microwave to save time and a light-bulb went off in my head. What?! Why didn’t I ever think of that?
This is a game changer.
You par-cook the potatoes in the microwave (alternately if you are not a microwave person, you could make some extras in the oven and stick them in the fridge till you want to make these home fries) and then all you need to do is season them and crisp them up.
You wind up with PERFECTLY seasoned home fries that are super crispy on the outside and tender on the inside.
Now that home fries are a quick thing around here, I am a bit embarrassed to say that we have probably been eating them way too much. But I am like five months pregnant so I get a pass right? 😉
- Ghee is a great alternative to Avocado Oil. If you are not vegetarian, Beef Tallow or Duck Fat would be good as well.
- As for Avocado Oil, I get mine at our local Costco. It is usually about $8 or $9 for a large bottle.
- Potatoes are one of those vegetables you should always try to buy organic.
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Quick Crispy Home Fries. Crispy, Delicious Home Fries in less than 30 minutes!
- 4 small organic russet potatoes washed and cut into 1/2" pieces
- 1/4 cup avocado oil or other high heat oil or fat - see NOTES
- 1 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black peppe
Wash potatoes and poke multiple times with a fork. Wrap each potato in a small piece of paper towel and place on a microwave-safe plate. Microwave for 7 to 9 minutes until just fork tender (but not falling apart!)
Transfer to a cutting board (they will be hot!) and slice into 1/2" pieces. I cut each half into 8 pieces but it really depends on the size and shape of the potato.
Heat a large 12" frying pan (or cast iron skillet) over medium high heat. Once hot, add oil. Allow oil to heat up and then add potato chunks in a single layer. Sprinkle with half of the paprika, salt and pepper.
Cook for 12 to 14 minutes, turning 3 to 4 times to make sure all sides get browned evenly. Sprinkle remaining paprika, salt and pepper on potatoes as you turn them.
When done, transfer to a plate lined with a paper towel (single layer if you want them to stay crispy) until ready to serve.