Ever wonder how your favorite brunch spot gets their home fries to taste in between creamy & fluffy on the inside with a crispy outside? Well I have, so I made it my mission to find out how.
I feel as though I have found the holy grail of making crispy home fries at home in my oven (that's right oven - no frying) thanks to the kitchn’s post! There is no danger of a deep fryer (so that makes 'em healthier right?) & that in itself justifies eating seconds & thirds of these at breakfast, lunch or dinner.
The key take aways from the kitchn’s method is to cook the potatoes partially in water, toss them in olive oil & salt, & then bake them at a super high temperature in the oven. Et voila, perfect home fries every time.
recipe adapted from the kitchn’s extra crispy tossed potatoes
- 2 pounds yukon gold potatoes, scrubbed & cut into even sized pieces
- 2 tablespoons olive oil
- fresh parsley, chopped (optional)
- Preheat the oven to 450°.
- Place potatoes in a sauce pan or deep skillet with a tablespoon of kosher salt & cover them with about an inch of cold water.
- Bring water to a boil over high heat & then reduce the heat to a simmer.
- Cook 4-5 minutes, just until the edges are softened but the centers are still hard.
- Drain the potatoes and put them in a large mixing bowl.
- Drizzle the potatoes with the olive oil, sprinkle them with one teaspoon of kosher salt & toss together. (Check out the kitchn’s tip for a unique way to toss & make your potatoes more rustic here.)
- Spread the potatoes in a single layer over a baking sheet (at this point I sprinkled my potatoes with a little bit more salt).
- Bake for 35-40 minutes, flipping the potatoes every 15 minutes until they’re evenly browned and crispy.
- Allow to cool slightly.
- Toss with chopped parsley & serve immediately.