Home Fries Recipe
Make Home Fries Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potatoes
Cooking & Seasoning
Method
Potatoes
- 1
Prepare potatoes
Wash and peel the russet potatoes (peel optional). Cut into 1/2-inch to 3/4-inch cubes so pieces cook evenly. Aim for roughly uniform size.
- 2
Par-cook
Place the potato cubes in a medium saucepan and add about 4 cups of cold water and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook for 5–7 minutes until the edges are just tender but the center is still firm (a par-boil). Do not let them break apart.
- 3
Drain and dry
Drain the potatoes in a colander and spread them on a baking sheet or large plate to steam-dry for 5 minutes. Gently toss them once to release excess surface moisture—drier surfaces brown better.
Cooking & Seasoning
- 4
Heat pan
Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter. Heat until the butter melts and the oil shimmers but is not smoking.
- 5
- 6
Cook potatoes
Add the par-cooked, dried potato cubes to the skillet in a single layer as much as possible. Let them cook undisturbed for 3–4 minutes so a crust forms, then stir/turn pieces and continue to cook, pressing gently with a spatula to increase contact with the pan. Continue to cook and turn every 2–3 minutes for another 8–10 minutes until most pieces are golden-brown and crisped to your liking.
- 7
Season
When potatoes are nearly done, sprinkle 1/2 tsp smoked paprika, 1/4 tsp granulated garlic, 1/4 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper over the potatoes. Toss to distribute evenly and cook 1–2 more minutes so spices bloom.
- 8
Finish
Taste and adjust seasoning if needed. Remove from heat and stir in 1 tbsp chopped fresh parsley if using. Transfer to a serving dish immediately so they stay crisp.
