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You can make crispy home fries quickly using our par-cooking hack! These vegan and gluten free crispy potatoes are the best part of any breakfast!
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.