Quick & Crispy Home Fries

Name: Quick & Crispy Home Fries
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 3 large russet potatoes, peeled and quartered; 2 tablespoons olive oil; 1 tablespoon butter; Salt and freshly ground black pepper to taste; 1/4 teaspoon paprika; cayenne pepper to taste; 1 pinch garlic powder; 1 pinch onion powder; 1 tablespoon Chopped fresh chives

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 2 servings 👁️ 25 views

In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 2

Difficulty Medium

🛒 Ingredients

3 large russet potatoes, peeled and quartered

2 tablespoons olive oil

1 tablespoon butter

Salt and freshly ground black pepper to taste

1/4 teaspoon paprika

cayenne pepper to taste

1 pinch garlic powder

1 pinch onion powder

1 tablespoon Chopped fresh chives

Nutrition Facts

Servings per recipe 2

Serving size 1 serving

Amount per serving

Calories 613

% Daily Value*

Total Fat 19.8g 25%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 147mg 6%

Total Carbohydrate 101.1g 37%

Dietary Fiber 7.4g 26%

Total Sugars 3.8g

Protein 12.1g 24%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Arrange potato pieces evenly on a microwave-safe plate.

Microwave on high until just tender, about 4 minutes.

Let cool to room temperature.

Cut potatoes into bite-size chunks.

Heat butter and olive oil in a non-stick skillet over medium-high heat.

When butter melts and starts to turn brown, swirl the pan and add the potatoes.

Shake pan to arrange in an even layer.

Season with salt, pepper, paprika, garlic powder, and onion powder.

As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes.

If potatoes seem to be cooking too quickly, reduce heat to medium.

Serve topped with chopped chives.