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!
- 4 small 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.
- 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.
- I prefer to use Russett potatoes for home fries because of their high starch content - they stay tender on the inside and get super crispy on the outside BUT I have used Japanese sweet potatoes (they fall apart a bit, have a little natural sweetness and don't get as crispy) and Yukon Gold potatoes (tend to stay tender on the inside but fall apart more on the outside).
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