Home Fries
These Home Fries are crispy, fluffy, and perfect for any meal! Quick to make with simple ingredients, they’re a versatile breakfast or side dish favorite.
Servings: 4 servings
Ingredients
- 1 pound Yukon Gold potatoes scrubbed and cut into 1/2-inch cubes
- 1/2 cup water to steam the potatoes
- 2 tablespoons canola oil for frying; can substitute another neutral oil
- 1 teaspoon kosher salt plus a few big pinches to taste
- 2 tablespoons unsalted butter divided usage
- 1 teaspoon paprika provides smokiness and color
- freshly ground pepper optional, for flavor boost
- fresh chives, green onion, parsley, or cilantro optional for garnish
Instructions
Home Fries: Step-by-Step Guide
- Begin by scrubbing the Yukon Gold potatoes under running water. Cut them into 1/2-inch cubes, keeping the peels on for added texture. Ensure uniform size for even cooking.
- In a large skillet, combine the cubed potatoes and water. Bring to a boil over medium-high heat. Cover the skillet and reduce heat to medium-low. Steam for 8-10 minutes until just tender.
- Remove the lid and drain any excess water. Add canola oil and 1 tablespoon of unsalted butter to the skillet. Heat over medium until butter melts and mixture is hot.
- Add the steamed potatoes to the skillet in a single layer. Season with kosher salt and paprika. Cook undisturbed for 5-7 minutes until golden brown.
- Flip the potatoes in sections using a spatula to crisp evenly. Add the remaining tablespoon of butter. Cook another 5-7 minutes, stirring occasionally, until all sides are golden and crispy.
- Remove from heat. Season with freshly ground pepper and additional salt if desired. Toss in fresh herbs such as chives, green onion, parsley, or cilantro for garnish.
Equipment
- Large skillet or frying pan
- Sharp Knife
- Cutting Board
- Spatula
- Lid
Notes
- For extra crispy fries, do not overcrowd the pan to avoid steaming instead of frying.
- Steaming the potatoes before frying ensures fluffy insides and crispy outsides.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat in the oven at 400°F (200°C) for 15-20 minutes to restore crispiness.
- Try swapping Yukon Gold potatoes with red or sweet potatoes for different flavors.