Friday, April 28, 2017

Quick and Crispy Home Fries � Or as We Call Them at Home, Fries

It�s a kind of ironic that the only place many people enjoy top-quality home fries is when they eat out at a diner, but sadly that�s the case. Your average home cook�s home fries look great, and we�ll assume taste amazing, but they usually don�t get that nice crispy crust, like the ones at the local greasy spoon.

The reason is simple. There the potatoes are steamed or boiled ahead of time; then cooled, cut, and kept chilled until service. When you pan fry a cold starch, it gets a beautifully crispy surface, which is the secret to the world�s great French fries, polenta sticks, and Korean fried chicken.

To expedite this process, we�re going to microwave the potatoes for a few minutes, until just barely tender. This simulates steaming, which I think is the best way, since boiling can make them waterlogged. Once cool, all you have to do is keep cooking until you�re happy with your crustification. I really hope you give this easy home fry technique  a try soon. Enjoy!


Ingredients for 2 large portions:
 3 large russet potatoes, peeled, quartered
2 tablespoons olive oil
1 tablespoon butter
pinch garlic powder
pinch onion powder
1/4 teaspoon paprika
salt, freshly ground black pepper, cayenne to taste
fresh chives to garnish are nice


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