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Quick and Crispy Home Fries

Learn how to make home fries crispy like the ones at your local diner! The secret to getting a crispy surface on home fries is to make sure the potatoes aren't warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine south american
Servings 4 people
Calories 1227.7 kcal

Equipment

  • 1 Microwave Oven
  • 1 Microwave Safe Plate
  • 1 Chef's knife
  • 1 Nonstick Skillet Or cast-iron for superior crust development
  • 1 Spatula or Tongs For tossing potatoes

Ingredients
  

Main

  • 3 large russet potatoes peeled and quartered
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ΒΌ teaspoon paprika
  • 1 pinch cayenne pepper or to taste
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • salt and ground black pepper to taste
  • 1 tablespoon chopped fresh chives

Instructions
 

  • Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
  • Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
  • Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives. Chef John

Notes

The cooling step for the pre-cooked potatoes is absolutely crucial. Allowing them to reach room temperature prevents steaming when they hit the hot pan, which is key to achieving that desirable crispy crust. The combination of butter for flavor and olive oil for its higher smoke point ensures even browning and prevents burning. Do not overcrowd your pan; if making a larger batch, cook in two shifts to maintain consistent heat and maximize crispiness. Ensure potatoes are cut uniformly for even cooking. Adjust seasoning to taste, and a final sprinkle of flaky sea salt can enhance texture and flavor.