Crisp panfried potatoes, also known as home fries, offer a delicious and satisfying side dish with a restaurant-style touch. This recipe requires waxy potatoes to achieve the desired crispiness; starchy potatoes tend to fall apart before becoming crispy. Patience is key during the cooking process to achieve the perfect browned and tender potatoes. If you’re short on time, consider the first variation for quicker results. For an even more decadent version, substitute half of the oil with butter. Enjoy the versatility of this dish by using various vegetables like beets, rutabagas, parsnips, or carrots, though they may not get as crisp as the waxy potatoes.
MAKES: 4 servings
TIME: About 45 minutes
INGREDIENTS:
- About 2 pounds waxy potatoes
- 1/4 cup peanut oil, extra virgin olive oil, or neutral oil (grapeseed or corn)
- Salt and freshly ground black pepper
INSTRUCTIONS:
- If desired, peel the waxy potatoes; otherwise, leave the thin, delicious skins on. Cut the potatoes into 1-inch chunks. Place the oil in a large skillet, preferably nonstick or cast iron, over medium heat.
- Once the oil is hot, add the potatoes to the skillet. Cook the potatoes undisturbed until they begin to brown around the edges and release from the pan, approximately 10 minutes.
- Continue cooking, turning the potatoes to brown all sides without stirring too frequently. This step requires patience. Add more oil if needed to prevent sticking, and lower the heat slightly if they brown too quickly. The potatoes may take up to 20 more minutes to cook.
- When the potatoes are tender and golden, increase the heat slightly to crisp them up. Sprinkle with salt and pepper, toss to coat, taste, and adjust the seasoning as needed. Serve the panfried potatoes hot or at room temperature.
VARIATIONS:
- Last-Minute Crisp Panfried Potatoes: These are suitable for make-ahead meals and require less oil for cooking. Alternatively, you can use leftover boiled, steamed, or baked potatoes. After cutting the potatoes, boil them in salted water until tender (10 to 15 minutes). Drain, cool, cover, and refrigerate for up to 2 days. In Step 2, cook the potatoes over medium-high heat in 2 tablespoons of oil instead of 1/4 cup. The potatoes will crisp and turn brown in about half the time.
- Crisp Panfried Potatoes, Spanish Style (Patatas Bravas): Serve the finished potatoes with a drizzle of Garlic Mayonnaise and a bottle of hot sauce on the side.
Savor the delectable taste of crisp panfried potatoes, a delightful side dish that rivals restaurant-style results. Using waxy potatoes ensures a crispy exterior and tender interior, while your patience during cooking leads to perfectly browned potatoes. Explore variations like the last-minute version or Spanish-style (Patatas Bravas) to suit different occasions and culinary preferences. Whether served hot or at room temperature, these crisp panfried potatoes are sure to please your taste buds and complement a variety of meals. Enjoy the simple pleasure of this dish, and consider experimenting with different vegetables for unique twists on this classic favorite.
