Quick & Crispy Home Fries
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
- Serves: 2 persons
- 3large russet potatoes, peeled and quartered
- 2tablespoons olive oil
- 1tablespoon butter
- Salt and freshly ground black pepper to taste
- ¼teaspoon paprika
- cayenne pepper to taste
- 1pinch garlic powder
- 1pinch onion powder
- 1tablespoon Chopped fresh chives
Step 1Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
Step 2Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
Step 3As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.