How To Make Homestyle Potatoes

How To Make Diner-Style Home Fries

Comments

We independently select these products—if you buy from one of our links, we may earn a committee.

When heading out for breakfast or brunch, y'all've got a choice to brand: Do you lot guild something sweet, or opt for something savory? For me, it's a no-brainer — I go for the savory pick every time. I'm in information technology purely for the home fries, and the simply thing amend than ordering this side at your favorite diner is making them at abode exactly when you want them.

(Image credit: Christine Han)

The Hallmarks of Really Adept Home Chips

My idea of really good home fries has been defined by a few local diners that I've been frequenting for years. Would I be right to say information technology'southward the same for you? One of the hallmarks that truly defines a good batch of this breakfast tater side dish is the texture. I'm talking almost dwelling fries that are slightly starchy, with but the right balance of a soft, creamy inside and crispy, crunchy exterior. And they don't have to be crispy on all sides; some pieces merely accept a unmarried side that'southward developed this deep crispiness, while some pieces may have missed out altogether. Together these pieces result in the perfect amount of crunch. Call information technology a report in textures, if y'all will.

While the general season could exist classified as mild (no demand to overshadow the eggs and bacon), home fries should be well-seasoned and mixed with simply a little scrap of soft sautéed onions for actress flavor and texture. You'll pick up hints of smoked paprika, but mostly you lot'll run across the fashion information technology lightly tints the cubed potatoes a pale shade of amber.

(Image credit: The Kitchn)

Choosing Your Potatoes

This step is a crucial 1. The potatoes y'all use volition determine the ultimate consistency and texture of your habitation chips. I similar using balmy and starchy Russets. Because of their high starch content, these spuds will melt up super soft and creamy. They also soak up butter and spices well, resulting in a super-flavorful final production. If cooked for a couple minutes also long, they practice run the risk of getting a niggling crumbly — but that's okay, it gives them more of that crispy, diner-style appeal.

Steer articulate of waxy potatoes like fingerlings, red, and new potatoes. While they piece of work well in dishes where holding their shape is important (like potato salad), this multifariousness isn't the best pick for home fries. Waxy potatoes don't suspension down the way starchy potatoes practise during cooking. Instead they proceed a more house texture, never quite achieving that soft, creamy texture that make habitation fries so satisfying and amazing.

(Image credit: Christine Han)

Perfect Home Fries Require a 3-Step Cooking Process

There's a iii-stride cooking procedure to make these home fries your reality. Trust me — it's fashion less fussy than it sounds and volition lead to the dwelling fries of your dreams.

Step ane: Parboil for Soft, Flossy Insides

First yous demand to parboil the potatoes, which is a fancy fashion of saying that the cubed potatoes are added to a pot, covered with cold h2o, and cooked for merely a couple minutes in one case the water comes to a eddy. It's simply enough to soften the potatoes without making them too soft or mushy. This is crucial for domicile fries with a creamy interior. You know they're finished when they are easily pierced with a fork.

Step ii: Cooking the Onions Separately

Merely a petty flake of soft diced onion is all you need when it comes to habitation chips. Because the cook fourth dimension for the potatoes is considerably longer than onion requires, and peculiarly since the potatoes don't get tossed effectually for quite some fourth dimension, I prefer to cook the onion separately. Cooking the onion on its own ensures information technology gets sufficient cook time to become soft and fragrant, without giving it too much fourth dimension that it burns. Tackle this step while the water for the potatoes works its way upward to a eddy.

Step three: Sauté in Hot Oil for Crunchy Exteriors

Next, information technology's fourth dimension to whip out a big skillet — preferably bandage atomic number 26, if you have one, but if not, any large pan will get the job washed. Place the potatoes in a single layer; don't overcrowd and be patient. Off-white warning: Depending on the size of your skillet, you may take to tackle this pace in batches. And if you have more potatoes than true cat fit in a single layer, I advise that you exercise; it's the difference between super-crunchy potatoes and mushy ones.

One time the potatoes are in the pan, information technology's a waiting game. Give the potatoes and hot oil time to do their thing. When the potatoes have the chance to sear and fry in the oil-slicked pan, their bottoms volition turn the coveted deep, crispy-brownish of perfect home fries.

wheat-free
fish-free
peanut-free
vegetarian
shellfish-gratis
pork-free
pescatarian
sugar-witting
gluten-free
tree-nut-complimentary
soy-costless
egg-free
red-meat-free
alcohol-complimentary

Per serving, based on

servings. (% daily value)

Calories 235
Fat 9.9 grand (fifteen.2%)
Saturated 2.8 1000 (14.ii%)
Carbs 34.iii g (11.4%)
Fiber 3.1 m (12.3%)
Sugars two.three g
Poly peptide 4.2 thou (viii.4%)
Sodium 487.2 mg (20.iii%)

Ingredients

one one/2 pounds
Russet potatoes (about iii medium or 2 big potatoes)
ii tablespoons
olive oil, divided
i tablespoon
unsalted butter
1
medium onion, diced
1/2 teaspoon
garlic powder
1 teaspoon
smoked paprika
Table salt
Pepper

Instructions

Cut the potatoes: Once the potatoes are done and scrubbed well, cut into half-inch cubes.
Add the potatoes to a pot and encompass with h2o: Add the cubed potatoes to a large bucket and encompass with cold water to about one inch higher up the potatoes. Add a pinch of table salt.
Parboil the potatoes: With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or ii to parboil the potatoes.
Cook the onions: While the water comes to a boil, heat 1 tablespoon of olive oil in a skillet, over medium heat. When hot, add the onions, season with salt and pepper, and melt, stirring occasionally, until soft and fragrant, about v minutes.
Examination the potatoes for doneness: To examination the potatoes for doneness, stick the tip of a paring knife into a few of the irish potato cubes. The flesh should experience slightly firm, but softer and more tender than before cooking. The potatoes should non experience mushy.
Drain the potatoes: Drain the potatoes in a colander, shake off any excess water, and cool for about 5 minutes.
Oestrus oil and butter in a large skillet: Heat the remaining olive oil and butter in a wide cast iron pan or large skillet over medium rut.
Add potatoes, flavour, and cook: When the oil is hot and shimmering, add the potatoes, season with table salt and pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Cook the potatoes, without stirring, for eight to 10 minutes, so the bottoms get nicely browned and crispy.
Add cooked onions and spices: Add cooked onions, garlic powder, and paprika to the skillet and stir to combine.
Serve immediately: Remove the pan from the oestrus and serve immediately.

Recipe Notes

If working in batches, add additional oil and butter to the pan for the second batch.

Dwelling chips are all-time eaten immediately. However, yous tin store leftovers in a covered container in the refrigerator for upwards to a few days, and reheat on the stovetop. They won't exist as crispy every bit when they were first cooked, but will certainly still be skilful.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She'south a graduate of the French Culinary Found and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

Follow Kelli