The Best Home Fries Ever
These are the best home fries ever! Crunchy on the outside, yet soft on the inside with a savory buttery coating. These home fries are sure to make your breakfast worth waking up for.
I use red potatoes because they are low in starch and high in moisture making them great for skillet cooking. To make sure the outsides do not cook before the insides it's a good idea to microwave the potatoes after cutting them just for a few minutes. This will soften the insides and allow for a crunchy outside all while making sure the potatoes are cooked through.
I always try to give my potatoes a rinse no matter what kind or what you're doing with them. Potato skin is highly absorbent which means a buildup of pesticides that should be eradicated as best you can before cooking.
I personally like to add red onions to my home fries. I think they add a great bite to the dish. Be sure to add these in at the very end and let cook for only a couple minutes because they will burn quickly and make your dish bitter. And the chives for garnish add a little pop of color.
There's no real #foodylegithealthtip for this dish. Feel free to use olive oil if butter isn't your thing but just keep in mind the smoke point of olive oil, as you'll be cooking these on a high temperature.
Salt & Pepper
Rinse and scrub your potatoes. Cut them into bite size chunks, and microwave for a few minutes to soften.
Heat a skillet over medium-high heat and drop a good size chunk of butter in. Drop potatoes in and begin to cook, turning every few minutes to get the outside golden brown.
While the potatoes are cooking dice up a red onion and some chives. When the potatoes are almost done, drop the red onions in and mix around, make sure to be gentle so you don't break the potatoes.
Garnish with chives and serve.