It’s Saturday morning and I have a bag full of potatoes that are bound to go bad soon (thanks, Costco). I love me some home fries that are soft inside and crispy outside; but really my favorite thing is the crispy bits that develop in the pan as you cook the potatoes.
Here’s a recipe for home fries that will ensure they are cooked through but also perfectly browned.
Perfect Home Fries
- 5 thin-skinned potatoes, cubed
- 2 tablespoons butter
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
Place potatoes in a microwave-safe bowl. Add a couple of tablespoons of water. Cover with plastic wrap and microwave on high for 4 minutes. Carefully drain and set aside.
Heat the butter and oil in a large cast iron skillet over medium-high. Add the potatoes and gently stir them in the pan so they are evenly coated with butter and oil. Add salt and pepper to taste. Cook potatoes for about 5 minutes, stirring occasionally, being sure to scrape the bottom of the pan with the spatula. It’s ok if some of the potatoes stick – that’s where the crispy bits come from!
Add the smoked paprika and onion powder and turn potatoes till thoroughly coated.
Continue to cook, stirring occasionally, until potatoes are a deep brown and are cooked through, about 15-20 minutes. If browning is occurring too quickly, turn down the heat slightly.
Serve with sour cream or ketchup alongside fried eggs and breakfast sausage.