I find making potato home fries on the stove top takes way too long to cook, uses too much oil and doesn’t yield crispy potatoes. I have a better technique for making home fries that guarantee crispy results. It’s my go-to potato dish to pair with baked beans for breakfast or grilled mushroom burgers for dinner. They’re so easy to make and I just love how the potatoes end up so crispy!
This recipe is more about the technique than the recipe. The trick is to par-cook the potatoes in salted water until they’re just cooked, drain them into a colander and roughly toss them so their surface is a little mashed up. It’s the fluffy starchy, roughed up surfaces that brown and turn super crispy while roasting.
These crispy home fries can be made with waxy, new, yellow or russet potatoes, though the starchier the potatoes, the crispier they’ll be. You can keep these potatoes simple and flavour them with salt, or you can toss them with fresh rosemary, lemon zest and pepper, or curry powder and caramelized onions. And of course ketchup and vinegar on the side!
Crispy Home Fries
- 1 lb potatoes cut into 1 inch chunks
- 1 tablespoon olive oil
- Adjust oven rack to lowest position. Preheat oven to 450°F.
- Bring a large pot of water to a boil over high heat. Add potatoes and 1 teaspoon of salt. Boil for 10 minutes – set a timer!
- Drain potatoes in a colander and leave them to steam dry for a couple of minutes. Toss the potatoes a few times to rough up the edges.
- Place potatoes on a parchment lined baking sheet,toss with olive oil and ½ teaspoon salt and spread into a single layer. Roast, turning potatoes half way through, until crispy and slightly browned - about 35 – 40 minutes.
- You can substitute baking potatoes for yellow fleshed potatoes or new potatoes.
Make sure you set a timer for 10 minutes when you add the potatoes to the boiling water, it’s important not to overcook them. If you do, you’ll end up with mashed potatoes.
- If you don’t have parchment paper, oil your baking sheet well before adding the potatoes so that they don’t stick.
- These potatoes taste perfect as-is, but you can also get creative. Try adding a little rosemary or thyme as they bake. I also love adding a sprinkle of curry powder with the salt.
- You can also use this technique to make crispy oven fries. Rather than cutting the potatoes into chunks, cut them into wedges or thick french fries.