Home Fries

Easy Home Fries, crispy on the outside, tender on the inside, and properly seasoned. They’re perfect for breakfast with bacon and eggs, for lunch with a sandwich or for dinner next to anything that could use a good potato beside it.

Good Home Fries come down to two things. A quick par boil before they hit the pan, and the patience to leave them alone once they are in it. Skip either one and you get pale, soft potatoes that stick to the pan and refuse to brown. Do both and you get crispy, golden, properly seasoned home fries that are better than most diners.

The par boil takes 5 minutes and is completely worth it. The patience is harder but also completely worth it. We’ll get there.

• Russet or Yukon Gold potatoes. Either works. Russets get crispier. Yukon Golds hold their shape better and have a creamier bite. Use what you have.
• Paprika. Adds color and warmth. Smoked paprika is even better if you have it.
• Onion. Goes in after the potatoes are crispy, not at the start. Added too early it burns before the potatoes are done.
• Fresh parsley. Sprinkled over at the very end off the heat. Keeps it bright and fresh.

Cut the potatoes into half inch cubes. Place in a pot, cover with cold water, bring to a boil and cook for 5 minutes until just slightly tender. Drain well and let them sit for a few minutes to dry out.

Heat the olive oil in a large skillet over medium high heat. Add the potatoes in a single layer and leave them completely alone for 5 to 7 minutes until the bottoms are golden. Do not stir. Do not peek under them every 30 seconds. Leave them.

Flip and cook for another 10 to 12 minutes, stirring occasionally, until crispy and browned on all sides. Add the onion and cook for 3 to 4 minutes until softened. Season with salt, pepper, paprika, and garlic powder. Toss well and cook for another 2 to 3 minutes. Finish with fresh parsley and serve immediately.

• Potatoes: Red potatoes hold their shape well and work great here. Sweet potatoes are a good swap with the same cooking method. Baby potatoes halved are convenient and skip most of the cutting.
• Olive oil: Butter adds richness that olive oil does not. A mix of both is the best of both worlds. Either works.
• Seasoning: Cajun seasoning makes these spicy and bold. Everything bagel seasoning is surprisingly good. Add diced bell pepper with the onion for a more classic diner style home fry.

The potatoes are not getting crispy: They were either stirred too early, the pan was overcrowded, or they were still wet when they went in. Dry them well after par boiling, give them room in the pan, and leave them alone for the first 5 to 7 minutes.

The potatoes are falling apart: They were par boiled too long. Five minutes is enough. They should still feel fairly firm when they go in the pan. They finish cooking in the skillet.

The onion burned: It went in too early. Always add the onion after the potatoes are fully crispy, not at the start.

Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a drizzle of oil for a few minutes to bring back the crispiness. The air fryer at 375°F for 5 minutes also works well. The microwave is fine in a pinch but the potatoes go soft.