Who doesn’t love home fries that are crispy on the outside and soft on the inside? It’s simply the best, most comforting addition to a weekend breakfast plate. For the longest time I only got to enjoy these crispy little delights at mom and pop diners, but now, now I’ve figured out how to make them at home! Even with all of the craziness that has come with the transition from 9-5 life to becoming a full-time RV gypsy, I’ve still found the time to make these delicious home fries every chance I get! If you don’t know what I’m talking about, check out my post: I Quit My Job For An Adventure Of A Lifetime.
What’s even better is that I’ve found a way to make them without deep-frying them. That’s right! A healthier twist on a guilty pleasure. This recipe is simple, and it is my absolute favorite weekend treat – just look at my instagram, I make them all the time! My boyfriend gives them the stamp of approval, too. Apparently before this recipe, all of my potatoes tasted like “dinner potatoes” and not “breakfast potatoes.” I’ve found they are best with russet potatoes, but red-skinned potatoes work well too – perhaps that’s what makes them fall into the breakfast category? I don’t know, boys are weird.
Just look at those potatoes. Don’t they look so delicious and real, almost as if you could reach into your computer and grab them? Too bad, you can’t. You’ll have to make some yourself. Luckily, they’re super easy to make and only require a deep dish non-stick skillet and 5 ingredients: potatoes, water, oil, salt, and pepper. These simple ingredients also make this recipe Whole30 compliant. They are 100% real food and are not deep-fried. You can serve them along side eggs, meat and veggies, and/or slather them in some compliant sauces like chipotle lime mayo, or one of the many Tessemae’s dressings – like ranch! My skillet came in a jumbo-pack from target. All of the pans are non-stick and non-toxic, and come in a variety of shapes and sizes – I love them! You can shop them by clicking the image below.
Perfect Home Fries
- 2 medium russet potatoes
- 2 cups water ((approx.) )
- 2 tbsp olive oil
- salt + pepper (to taste)
Pour approximately 2 cups water into a deep-dish skillet – enough to fill it up about half way.
Place skillet over medium-high heat.
Chop potatoes into medium sized chunks and add to skillet. Make sure all of the potatoes are submerged in the water. Add more water if needed.
Place lid on the skillet and bring the water to a boil and cook potatoes for 2-3 minutes.
Drain water from skillet and return the potatoes back to the heat.
Immediately add olive oil, salt, and pepper, and toss or stir to coat the potatoes.
Place lid back on the skillet. Remove lid and stir the potatoes every 2 or 3 minutes, to allow the edges to brown. Keep an eye out for burning.
Continue to cook and stir until all edges of the potatoes have browned and crisped. Once browned, remove from heat and serve!
- Do not load up your skillet with extra potatoes to make a bigger batch unless you have a bigger skillet. Too many potatoes in the pot will leave you with mushy, not crispy, potatoes.
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