\”Home fries\” is a funny name for something you almost always have when you\’re not at home. It\’s a staple of those perfect brunch meals at diners and restaurants all over America. To get them just right when you are at home, you have to boil them for just a few minutes. It seems like an unnecessary hassle, but I promise you, it\’s essential to get that perfect creamy center and those crispy edges. You can even do it in advance to make your morning meal just a bit easier.
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Things You\’ll Need
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2 pounds potatoes (see tip below)
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3 tablespoons olive oil
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1 cup diced yellow onions
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½ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon black pepper
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½ teaspoon salt
Tip
Choose the right spuds! Waxier potatoes like red potatoes will hold their shape better but won\’t give you the creamy middle you crave. Russets are perfect for the creamy center and crispy sides but do breakdown easier so you need to be careful when flipping them!
Step 1: Boil the potatoes
Dice the potatoes into 1-inch cubes. Add to a pot and fill with cold water until just covered. Bring to a boil. As soon as the water boils, add a timer for 2 minutes.
Step 2: Drain and dry
Allow the potatoes to drain and dry for a few minutes.
Tip
Boil in advance! You can boil the potatoes the night before to make the morning cooking easier. Just store them in an airtight container in the fridge until ready to use.
Step 3: Brown the onions
While the potatoes cook, start the onions. Add the diced onions along with 1 tablespoon of oil to a pan over medium-high heat. Cook until the onions have just started to brown.
Step 4: Add the potatoes
Add the remaining 2 tablespoons of oil and add the potatoes, making sure all potatoes are touching the bottom of the pan (cook in batches if necessary).
Step 5: DON\’T TOUCH! Then season.
Allow to cook until the underside has browned, then gently flip with a spatula. Next, add the spices to the pan. Flip every few minutes to avoid burning but allow to sit for a while on each side to get crispy.
Step 6: Serve
Serve while the potatoes are still warm. Enjoy!
