Home Fries
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Home Fries
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Crispy home fries are great for breakfast but you can make this easy side any time of day! My simple skillet method ensures they're perfect.
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Ingredients
- 1 pound Yukon gold potatoes scrubbed and cut into 1/2-inch cubes (about 2 medium; leave the peels on)
- ⅓ cup water
- 2 tablespoons canola oil
- 1 teaspoon kosher salt plus a few big pinches
- 2 tablespoons unsalted butter divided
- 1 teaspoon paprika
- freshly ground pepper optional
- Sprinkle fresh chives, green onion, parsley, or cilantro optional
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Instructions
- Place the potatoes in a large bowl and cover with hot water. Let sit 5 minutes, then drain in a colander; rinse further under running warm water, then drain, spread onto a clean kitchen towel, and pat dry (this step is annoying but will prevent your potatoes from sticking to the pan and making a hot mess).
- In a 12-inch cast iron or similar heavy bottomed skillet, whisk together the water, oil, and salt. Add the potatoes in an even layer. Turn the stove heat to medium, cover the skillet (if your skillet does not have a cover, you can lay a sheet pan on top of it), and cook without disturbing for 5 minutes . Uncover, stir in 1 tablespoon of the butter until it melts, recover, and cook 2 minutes more.
- Time to crisp! Uncover the skillet and let cook for 5 minutes without disturbing; some of the water will evaporate and the potatoes will begin to crisp. Stir in the remaining 1 tablespoon butter, then the paprika. Spread the potatoes back into an even layer and let cook 3 more minutes undisturbed. Continue cooking until the water has evaporated and the potatoes are crisp all over, about 6 minutes more, stirring every 2 to 3 minutes. Sprinkle with a few big pinches of salt salt and serve hot with pepper and chives to taste.
Notes
- TO STORE: Refrigerate leftover home fries in an airtight container for up to 4 days. I do not recommend freezing them; potatoes don't freeze well.
- TO REHEAT: Reheat leftovers in a non-stick skillet set over medium heat or in the microwave until warmed through.
Nutrition Information
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Serving
1(of 4)
Calories
201kcal
(10%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
15mg
(5%)
Potassium
491mg
(14%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
423IU
(8%)
Vitamin C
22mg
(24%)
Calcium
17mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 201kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 15mg | 5% |
| Potassium | 491mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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