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.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
20 mins
total:
45 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange 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.

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  • Heat 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.

  • As 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.

Nutrition Facts

613 calories; protein 12.1g 24% DV; carbohydrates 101.1g 33% DV; fat 19.8g 30% DV; cholesterol 15.3mg 5% DV; sodium 146.9mg 6% DV. Full Nutrition

Reviews (71)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/21/2017
Good. However, I do a short cut by baking extra "baked" potatoes and chill them overnight in the fridge. Next morning, cut into desired sized pieces, season and fry. I don't bother with peeling them at all. Much easier, quicker and cheaper than buying pre-packaged, cubed potatoes. Want to peel them? Save the clean peels, spray with cooking spray or toss with vegetable oil. Arrange in a single layer on a baking sheet. Cook in a pre-heated oven at 400 for 15 minutes - easy potato chips. Read More
(40)

Most helpful critical review

Rating: 3 stars
07/14/2017
It was not bad and I say this because when I usually make home fries I'm stirring in fresh chopped onions green peppers mushrooms and bacon bits or diced ham with it. Perhaps I'm making an unfair comparison considering. This recipe is still good but lacking by myself the family consensus. Read More
(2)
105 Ratings
  • 5 star values: 84
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/21/2017
Good. However, I do a short cut by baking extra "baked" potatoes and chill them overnight in the fridge. Next morning, cut into desired sized pieces, season and fry. I don't bother with peeling them at all. Much easier, quicker and cheaper than buying pre-packaged, cubed potatoes. Want to peel them? Save the clean peels, spray with cooking spray or toss with vegetable oil. Arrange in a single layer on a baking sheet. Cook in a pre-heated oven at 400 for 15 minutes - easy potato chips. Read More
(40)
Rating: 4 stars
07/06/2017
I have been making these potatoes for years BUT the hint that makes them the best is to cook them in bacon grease with real chopped onions Read More
(39)
Rating: 5 stars
07/06/2017
I made these the other night, but instead of microwaving (I don't care for the texture after microwaving taters), I steamed them in the pressure cooker for 4 minutes at high pressure with a quick release (I used the steamer basket so the potatoes wouldn't be waterlogged). Perfection! Read More
(19)
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Rating: 4 stars
07/17/2017
I'm not one to "cook" in the microwave. I made 2 batches, one precooked in the microwave, and the other precooked by boiling the peeled and quartered potatoes in lightly salted water for 10-12 minutes. Both methods turned out fine. I fried the microwaved potatoes first. They ended up over seasoned and over cooked. I should have turned the heat down about halfway through the frying. Chalk that one up to cook error. The second batch turned out beautifully, and are delicious. I will make this again, but will precook by boiling, since it seemed to work just as well. Read More
(8)
Rating: 5 stars
09/10/2017
I followed the recipe as written. Crunchy outside soft inside! Read More
(6)
Rating: 5 stars
08/17/2017
My boys LOVED these home fries! It took a little longer to cook until crispy and you have to eat them as soon as you plate them though as they will not hold their crispy state long. Very tasty and will be making these again. Thank you Chef John! Read More
(2)
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Rating: 3 stars
07/14/2017
It was not bad and I say this because when I usually make home fries I'm stirring in fresh chopped onions green peppers mushrooms and bacon bits or diced ham with it. Perhaps I'm making an unfair comparison considering. This recipe is still good but lacking by myself the family consensus. Read More
(2)
Rating: 5 stars
07/14/2017
This recipe turned out just great!! I've always wanted to know to cook them. This recipe will stick with me for life Read More
(2)
Rating: 5 stars
08/04/2017
I have made this recipe multiple times and am always pleased. Tonight I added fresh chopped rosemary to the oil and butter as it was heating which went well the Grilled Lemon Rosemary Chicken Breasts recipe found on Allrecipes. Read More
(2)