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Home Fries
Home Fries are pre-cooked diced potatoes that are fried until gold and crispy on the outside, and soft and tender on the inside. Simply seasoned, these crispy bites of potato are great for breakfast, or as a side dish at suppertime.
Ingredients
3 large Russet potatoes (chose potatoes of equal size so that they cook evenly)
2 teaspoons kosher salt, divided
2 sticks butter
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
Instructions
- Place unpeeled whole potatoes into a large pot then double cover with water. The water should be twice as high as the layer of potatoes.
- Add one teaspoon of kosher salt and bring to a boil, then lower to a medium gentle boil. (Not a full boil but a medium steady boil).
- Boil for 40 minutes then slip the tip of a thin paring knife into the center of one potato. It should feel almost tender and could still be a little hard in the center. Avoid poking them with a fork or poking more than once otherwise the skins will burst open.
- Gently remove each potato to a platter to cool, using silicone tongs or a spider to remove. Be gentle so they stay whole. This step can be done a day in advance.
- While the potatoes cook, place both sticks of butter into a small sauce pan and heat on low until melted.
- Use a small ladle and skim off foam from the top. Let the pan sit for about 15 minutes so the milk solids sink, then slowly pour the clarified butter into a container, stopping before you reach the milk solids on the bottom.
- Line a small bowl with a small strainer and a double thick layer of cheese cloth and pour what is left in the pan into the cheese cloth. What strains out the bottom can be added to the clarified butter container. Discard milk fat and cheese cloth.
- You should be left with about 2/3 cup of clarified butter. The clarified butter can be made days in advance.
- Once the potatoes are cool, cut in half the long way into two or three thick slabs, then cut each slab into one-inch-wide strips. Then cut across the strips into one-inch cubes.
- In a large 14-inch heavy bottomed skillet, or two 10-12 inch skillets, place six tablespoons of the clarified butter and heat over medium high heat.
- Once the butter is hot, add the potatoes, remaining teaspoon of salt, pepper, garlic powder and paprika. Toss once then do not touch for five minutes.
- Use a large flexible but firm spatula and flip the potatoes and cook for five more minutes.
- Flip one last time and cook five final minutes for a total of fifteen minutes.
- Use more clarified butter as needed while they cook to keep the pan moist if you notice the potatoes are drying out. In our large 14-inch heavy duty skillet, we used a total of nine tablespoons of clarified butter but your conditions may be different.
- Remove to a bowl and serve.
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Notes
- The general rule for three Russet potatoes is to use 9-12 tablespoons of clarified butter, 1 teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder and ¼ teaspoon paprika.
- Each potato will serve 2 portions. If you add or remove potatoes, simply increase or decrease the other ingredients.
- If you add more however, fry in batches or fry in two large skillets. You do not want to crowd the potatoes while they fry or they will not crisp up.
Find it online: https://www.afamilyfeast.com/home-fries/
