If you like your potatoes crisp you must add your favorite oil to this recipe either with or without butter and don't cover. The potatoes will brown their best if you don't 'play with them', just let them cook/brown turning occasionally, also for a little added flavor add a little garlic salt and onion powder.
I made these in my cast iron skillet, used 2 T of butter, which was plenty, and added onion during the second 10 minutes. The timing was perfect and they turned out amazing! Thank you!
Always delicious! I make sure to wipe them dry with a clean kitchen towel before I throw them in the skillet, so they're really crispy. And I do use olive oil most of the time instead of butter.
Good Base recipe. I used canola oil and butter and dried off potatoes with paper towel after cutting them and they were nice and crispy when cooked. The key is not to keep stirring the potatoes if you want them crisp on the outside. I put some diced bell pepper and chopped onions. Also garlic powder and onion salt to taste. Thanks for giving me the idea for a nice compliment with our Saturday morning omelettes and fruit.
I had never made home fries before and was very nervous that they would either come out undercooked or mushy. These were excellent. Crispy on the outside and perfectly cooked on the inside. I also added some diced vidalia onion with the potatoes. Thanks for the great recipe!!
If you slice the potatoes instead of cubing them the cooking time is about right. I did 15 mins cover on and 10 off. I like this version of home fried potatoes...if you want the crispy version fry them in oil.
We make these a lot for breakfast dinner and late-night snacking. I add chopped onion and sometimes cut up pieces of bacon (yum). You can really play with the spices here whatever appeals to you.
Finally a fool-proof home fries recipe! We used red bliss potatoes with rosemary, then threw in some minced garlic for the second 10 minutes. They came out perfect. Great with any meal. Almost impossible to mess these up! This has now become my official home fries recipe. Thanks Angie!
Growing up, my mother and grandmother always quarted their potatoes and boiled, drained, and refrigerated them overnight. The next morning they cubed them and fried them in butter with salt, pepper, and onion. The frying time was quicker in the morning. I have tasted them both ways and I personally think they taste better when pre-boiled the day before. (Evenly cooked thoughout too.)
Next time I'll just use the frozen potatoes you get in a bag.
