Ahh, what’s better that great home fried potatoes? To me, the term means diced potatoes that are pan fried, perhaps with seasonings. They are not hash browns, which are pan-fried grated potatoes (they can be great, but are not the same). They are not French fries, which are deep fried. You can eat home fries with eggs for breakfast, with a burger for lunch, or with roast chicken for dinner. The flavoring possibilities are almost endless.
The basics are as follows. Take the desired amount of boiling potatoes (Yukon gold, red skin, etc.) and peel as you see fit. They can be totally peeled, partially peeled, or not peeled at all–your preference. Baking potatoes will work, but are not as good in my opinion. Cut into 1/2 inch dice (don’t be fussy), put in a saucepan, cover with heavily salted water, and bring to a boil for 3-4 minutes until partially cooked. Drain well and set aside. This can be done the day before.
Over medium heat, heat a non-stick skillet that is large enough to hold the potatoes in a single layer. Add the fat of your choice–bacon fat (best!), vegetable oil, clarified butter (ghee), lard–but butter or margarine are not advised. You do not need a lot, perhaps just 1/16 inch at most on the bottom of the pan. When the fat reaches temperature, add the potatoes and toss or stir to coat. They should sizzle gently. Continue cooking, tossing every few minutes, until the potatoes are lightly browned and cooked thru–5 or 10 minutes. Give a final toss with some salt and serve.
Flavoring ideas:
- Chili powder
- Chipotle salt
- Old Bay seasoning
- Curry powder
- Garlic salt
- Cumin
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