Crispy Home Fries
Crispy on the outside, soft and pillowy on the inside, the perfect 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.