This post will teach you how to make home fries. There is almost nothing more comforting than good old-fashioned home fries. You will love the crispy crunchy exterior which enfolds the pillowy soft interior. It is a perfect side dish to your breakfast or brunch spread. Once you learn how to make home fries, you will be saving money and disappointment from soggy home fries at restaurants.
Boiled, fried, baked, the versatility of the potato is boundless with possibilities!
Russets are best for fries
Image by stanbalik from Pixabay
Everyone needs a splurge now and then. Who can resist the umami goodness of a perfectly crisp potato? Cubed potatoes caramelized on a pan with a delicious blend of herbaceous salts and spices.
How to make home fries
- Have potatoes peeled and cubed into 2-inch pieces.
- Boil the potatoes first. Then remove from water. Cover with a lid and shake the boiled potatoes up.
- Use a hot cast iron skillet to fry the potatoes.
- Put lots of oil in a cast iron skillet. The potatoes should be sitting in a shallow pool of oil while frying.
- Keep heat at medium low. Drop your potatoes in the pan and walk away.
- Do. Not. Touch. I’m serious. Drop the spatula (or in my case, chopsticks), and just stand back and watch while the pan and the fire bless your potatoes with their magic. Wait about 10-15 minutes for the potatoes to form a crispy brown crust.
- Then turn on the other side for another 10-15 minutes.
- When both sides of the potatoes are crispy, immediately season the potatoes.
- Always season after the potatoes are cooked through. Otherwise, your seasonings will burn and your potatoes will not be crispy.
Tips for Searing and Frying
An important lesson you can learn from this dish and experimenting with food is to leave the food alone when it is sizzling on your pan. Patience. Patience. Patience.
The surface area of the food that touches the pan is working diligently to caramelize and develop flavor and texture. If you move the food around, liquid will be released, which ruins that crispiness you are trying to achieve.
Making home fries takes time and patience, but trust me: your taste buds and dining companions will thank you for your efforts!
Be generous with seasoning, but do not over-salt. Salt can always be added when it is lacking, but it is hard to take away once you’ve gone a bit heavy-handed.
You will love these home fries because there are so many different variations.
How to make home fries flavorful
- salt
- pepper
- seasoned salt
- garlic salt
- truffle salt
- paprika
- rosemary
- lemon juice
- garlic and herb butter
- rosemary
- parsley
What to Eat with Home Fries
Eggs, bacon, sausage, an entire breakfast spread.
For more breakfast and brunch ideas, check out my roundup post for brunch.
Price Comparison
Potatoes are one of the cheapest foods that you can buy at a grocery store. Yet an order of truffle fries can cost you up to $12 at a restaurant. That is a huge mark-up that depletes your wallet. Instead of ordering out, learn how to make home fries at home! It is so easy and yummy. And you get way more bang for your buck!
Restaurant ($2-4) vs. Homemade ($.70).
Seasoned Home Fries
Equipment
- cast iron skillet
Ingredients
- 2 Russet potatoes peeled and cut into 2-inch pieces
- 1 quart water
- 6 tbsp oil for frying
- ½ tsp Lawry's seasoned salt
- ½ tsp garlic salt
- ½ tsp paprika
Instructions
- Peel potatoes and cut into 2-inch cubes. Bring a large pot of water to boil. Once water is boiled, place potatoes inside water.
- Allow potatoes to boil for 15-20 minutes unitl slightly soft on the inside. Drain potatoes well. Then place potatoes in a large bowl, cover it with a lid, and shake the potatoes vigorously for a few seconds.
- Heat cast iron skillet until it just begins to smoke. Turn heat down to medium low and place oil in skillet.
- When oil begins to glisten, place potatoes into frying pan and allow to fry on medium low heat for approximately 10 minutes. Do not touch the potatoes until they are ready to turn.
- When the first side is golden brown, flip potatoes over. Continue cooking 10 minutes until all sides are golden brown.
- When potatoes are done, remove from skillet and immediately sprinkle with truffle salt, garlic salt, and paprika. Toss to coat evenly. Taste for seasoning.
Did you make this dish? I love seeing others’ interpretations of my recipes. 🙂 Tag me on your Instagram post @jennskitchendiary!
