# Crispy Breakfast Home Fries

Home fries are diner-style breakfast potatoes with a crunchy golden crust and fluffy middles. They are seasoned with paprika and browned with onion in butter.

A quick parboil with baking soda is the secret to the crunch, so do not skip it.

- Total time: 40 min (prep 10 min, cook 30 min)
- Serves: 4
- Per serving (estimated): 260 kcal, 4 g protein
- Cuisine: American. Category: Breakfast. Diet: vegetarian, gluten-free.

## Ingredients

- 900 g Yukon gold or red potatoes, cut in 3/4 inch cubes
- 1 tbsp salt, for the boiling water
- 1/2 tsp baking soda
- 3 tbsp neutral oil
- 2 tbsp butter
- 1 small onion, diced
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 tbsp chopped parsley or chives

## Method

1. Put the potatoes in a pot, cover with cold water by 1 inch and add the 1 tbsp salt and the baking soda.
2. Bring to a boil, then simmer 6 to 8 minutes, until a knife slides in with a little resistance and the edges look rough.
3. Drain well and let the potatoes steam dry in the colander for 5 minutes, shaking once, so the outsides roughen.
4. Heat the oil in a large cast iron or nonstick skillet over medium-high heat for 2 minutes, until it shimmers.
5. Add the potatoes in a single layer, leaving space between them. Cook without stirring 5 minutes, until the bottoms are deep golden.
6. Flip with a spatula and cook 10 to 12 minutes more, stirring every 2 minutes, until crisp on most sides.
7. Add the butter and onion and cook 3 to 4 minutes, until the onion softens and browns.
8. Stir in the paprika, garlic powder, 1/2 tsp salt and pepper for 30 seconds. Top with parsley and serve hot.

## Why it works

- Parboiling cooks the potatoes through, so the skillet only has to build the crust.
- Baking soda raises the pH of the water and breaks the potato surface down into a starchy paste that fries up extra crisp.
- Steaming the drained potatoes dry removes surface water, so they brown instead of steaming in the pan.
- A single layer and no stirring lets one side form a deep golden crust.
- Adding the butter and onion late prevents them from burning during the long browning.

## The science

- **Baking soda and crispness.** Baking soda makes the cooking water more alkaline. That breaks down pectin on the potato surface, so the outer layer softens and roughens. In hot oil that rough, starchy coating dries and browns into a thick, craggy crust.
- **Dry surfaces brown.** Browning needs temperatures well above the boiling point of water. Any water on the surface must evaporate first, which cools the pan. Steaming the potatoes dry and not crowding them lets the pan stay hot enough to brown quickly.

## Tips

- Cut the potatoes evenly so every cube cooks at the same rate.
- Do not stir for the first 5 minutes so the crust has time to form.
- Use a large pan; two pans work better than one crowded pan.

## Mistakes to avoid

- Crowding the pan steams the potatoes instead of browning them, so cook in batches if needed.
- Stirring too soon tears the crust off, so let the first side brown.
- Over-boiling makes the potatoes fall apart in the pan, so stop when a knife meets slight resistance.

## Variations and swaps

- Add diced bell pepper with the onion for a diner-style hash.
- Top with cheddar and a fried egg.
- Season with Cajun spice and finish with scallions.
- Swap Yukon golds for russets for a fluffier, more crumbly inside.
- Swap butter for bacon fat for a smoky flavor.
- Swap smoked paprika for regular paprika and a pinch of cayenne.

## Storage

Refrigerate leftover home fries for up to 4 days. Reheat in a hot skillet or a 425°F (220°C) oven for 10 minutes until crisp and 165°F (74°C) throughout.

## FAQ

**How do I get crispy home fries?**

Parboil the potatoes with baking soda, steam them dry, and cook them in a hot, uncrowded skillet without stirring for the first 5 minutes.

**Do I have to parboil the potatoes?**

No, but it saves time in the pan and makes the potatoes both fluffy inside and crisp outside. Raw potatoes take longer and brown unevenly.

**What potatoes are best for home fries?**

Yukon gold and red potatoes hold their shape and brown well. Russets make a fluffier, more crumbly fry.

**Can I make home fries in an air fryer?**

Yes. Parboil as directed, toss with oil and air fry at 400°F (200°C) for 15 to 20 minutes, shaking halfway.

**Can I prep the potatoes ahead?**

You can parboil and dry them up to 2 days ahead and refrigerate them. Crisp them in the skillet just before serving.

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Source: https://cookingscientist.com/recipes/crispy-home-fries (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846