In need of a beautiful side dish to accompany your perfectly seared steak or juicy roasted chicken? After years of trying to find the perfect home fries recipe, I’ve looked across the Atlantic for inspiration. I have to say that British roasted potatoes make the perfect crispy home fries. They’re also a perfect side dish to a special roast dinner, accompanying steak, chicken, salmon. They are also a beautiful breakfast potato. One of my husband’s favorite things to eat is breakfast. He loves a good breakfast burrito, bacon, eggs, sausage, and crispy potato. He cannot resist these crispy home fries. As a matter of fact, neither can my entire family. My older sister first started making these, and they sold like hotcakes at all of our family gatherings.
How to Make the Perfect Crispy Home Fries
- Cut the potatoes into even pieces to ensure even cooking
- Boil in heavily salted water. Boiling the potatoes makes them fluffy on the inside. Salt water is essential to get flavor into the potato itself. Do not overcook the potatoes. They should be JUST cooked/tender when you take them off the heat and drain them.
- Shake the boiled potatoes vigorously to create a layer of soft potato fluff. When this is shallow fried in the oven, that will create a beautiful crispy crust.
- Use lots of oil so roast the potatoes in the even. You are essentially shallow frying the potatoes in the even so enough oil is necessary.
Serve these crispy home fries with my classic garlic herb prime rib or orange glazed miso salmon.
Crispy Home Fries
Ingredients
- 4 Russet potatoes peeled and cut into 2 inch pieces
- 5 quarts water
- 1 tbsp salt for salting water
- 1/2 cup neutral oil
- 2 tsp salt for salting potatoes
Instructions
- Bring a 6 quart pot of water to boil. Then add in 1 tbsp of salt. Add in cut potatoes. Boil for approximately 8-12 minutes, or until just fork tender. Do not overcook the potatoes. You want them to stay intact.
- Meanwhile, preheat oven to 400 degrees F. Line a baking sheet with foil and add in 1/4 cup oil.
- Once potatoes are just tender, drain all the water from potatoes. Cover the pot with a lid and shake the potatoes vigorously for 10 seconds, or until there is a layer of fluff surrounding each piece of potato.
- Then place the potatoes onto one layer on the baking sheet. Make sure each piece of potato makes contact with the baking sheet and oil. The potatoes should be sitting in a shallow pool of oil. Add more oil if necessary as they will be frying in the oven.
- Roast potatoes for 40 minutes or until the underside of the potatoes are golden brown. Once the underside is golden brown, flip the potatoes to allow the other side to brown for another 15-30 minutes, depending on your oven. This is assuming your heat source is at the bottom.
- Once potatoes are golden brown on both sides, remove from oven and onto paper towels. Immediately sprinkle remaining 2 tsp of salt on the potatoes. Serve immediately.
