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? 😉
NOTES:
- 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
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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!)
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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.
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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.
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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.
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When done, transfer to a plate lined with a paper towel (single layer if you want them to stay crispy) until ready to serve.
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Chris says
February 3, 2015 at 4:31 amhello, i was wondering what the first step is if you choose to par-cook the potatoes in an oven? thanks so much
EverydayMaven says
February 3, 2015 at 10:15 amHi Chris, I would just bake some potatoes as normal (here is my recipe for perfect baked potatoes!) and toss in the fridge. Then, when you are ready to make the home fries, just cube them up and cook from cold. Enjoy!
Joanne says
September 7, 2014 at 6:09 amI fail at making crispy home fries on a regular basis, so I’m so excited about this tip!
EverydayMaven says
September 8, 2014 at 9:11 amIt’s a game changer Joanne!
Thalia @ butter and brioche says
September 7, 2014 at 1:40 amThis is an awesome idea to par cook the potatoes.. I never would have thought to do that before! Thanks for sharing the idea, it’s definitely a new way I will be cooking my fries!
EverydayMaven says
September 8, 2014 at 9:11 amRight Thalia? I can’t believe I never thought of it before. So easy. Thanks for reading 🙂
A_Boleyn says
September 6, 2014 at 10:53 amCongratulations on discovering the secret of great potatoes for breakfast, lunch or dinner … the microwave. 🙂 This brunch was delicious and very fast to make.
EverydayMaven says
September 8, 2014 at 9:10 amThank you! So glad you enjoyed them – here’s to “quick” home fries from now on 🙂
Deeli says
September 6, 2014 at 7:21 amInstead of Avocado Oil I used bacon fat – Yum 😉
EverydayMaven says
September 8, 2014 at 9:08 amYUM! So glad you liked them Deeli 🙂
Mickele Bragg says
September 6, 2014 at 7:07 amTotally agree with parcooking in the microwave. Why do you need to wrap each individually in a paper towel?
Love the idea of adding paprika! I usually also saute onions and peppers from my garden and then add the cooked potatoes to brown.
EverydayMaven says
September 8, 2014 at 9:08 amHi Mickele,
I do it so that the potato steams inside the paper towel and moisture prevents the skin from getting all wrinkly and rubbery.