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Garlic Home Fries
Prep: 0 10min0
Total: 0 35min0
Yield: 4 servings
Serving Size: 1 of 4 servings
Nutrition Facts: servingSize 1 of 4 servings, calories 297, Fat 13g, Saturated Fat 5g, Carbohydrate 42g, Fiber 6g, Sugar 3g, Protein 5g, Cholesterol 15mg, Sodium 609mg
Ingredients:
- Kosher salt
- 2 pounds large red bliss or Yukon gold potatoes, peeled and cut into 1/2-inch
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 onion, chopped
- 1/2 teaspoon paprika
- 1 clove garlic
- 1/4 cup fresh parsley
- Freshly ground pepper
Instruction:
- Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
- Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
- Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.
Quick & Crispy Home Fries – How to Make Crispy Diner-Style Home Fries
FAQ
Should you boil potatoes before frying?
It’s best to parboil the potatoes first before pan frying to get cooked tender inside. In my experience, not boiling the potatoes first will result in not well cooked inside but crispy outer potatoes. Unless you are cutting the potatoes extra thin (which makes it like potatoes crips) then it’s best to boil first.
Why do you need to soak potatoes before frying?
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.
What is the difference between breakfast potatoes and home fries?
Hash browns (or hashbrowns and hashed browns), are traditionally shredded potatoes that are pan fried to a golden brown. Home fries are made from cubed or diced potatoes. They are fried up along with onions and often bell peppers. Hash browns and home fries are staple items of breakfast restaurants around the country.
What is the secret to good fries?
A properly made fry must hit the oil twice–once at a lower temperature, and then again at 350 degrees Fahrenheit–to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or “blanch” them) before they go into the hot oil.
