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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.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.