Everyone always asks me for my crispy home fries recipe. It’s my go-to breakfast potato dish to go with eggs, but easily makes a great side for a sandwich or burger. Easy to make and I just love how the potatoes end up so crispy!
This recipe is more about the technique than the recipe. The trick is to par-cook the potatoes and then roughly toss them so their surface is a little mashed up. It’s the fluffy, roughed up surfaces that brown and turn super crispy while roasting.
- 2 pounds yellow fleshed potatoes (about 4 medium potatoes), halved, quartered, then sliced into ½-inch thick slices (so they look like a quarter of a circle)
- 2 teaspoons vegetable oil
- Adjust oven rack to lowest position. Preheat oven to 450°F.
- Bring a large pot of water to a boil over high heat. Add potatoes and 1 teaspoon of salt. Boil for 10 minutes – set a timer!
- Drain potatoes in a colander and place them back in the pot. Add 2 teaspoons oil and ½ teaspoon salt. Toss in pot roughly to slightly bash the potatoes.
- Place potatoes on a parchment lined baking sheet, and spread into a single layer. Roast, turning potatoes half way through, until crispy and slightly browned, about 35 – 40 minutes.
- You can substitute baking potatoes for yellow fleshed potatoes.
- Make sure you set a timer for 10 minutes when you add the potatoes to the boiling water, it’s important not to overcook them. If you do, you’ll end up with mashed potatoes.
- If you don’t have parchment paper, oil your baking sheet well before adding the potatoes so that they don’t stick.
- These potatoes taste perfect as is, but you can also get creative. Adding a little rosemary or thyme as they bake. I also love adding a sprinkle of curry powder with the salt.
- By placing the oven rack on the bottom, it helps the potatoes to brown.