Home Fries

Way too much spattering oil! Instead nuke a large potato in a bit of water in covered casserole dish -- about 3 1/2 - 4 min. til not quite done. melt 1 tbsp butter with 1 tbsp oil in iron skillet. saute onion (if you like it with your potatoes) to taste in oil/butter mix and then add potato and brown all. Add chunks of ham and heat with potato mix, and you've got a real he-man breakfast. plus, no spattering oil and water.

1/3 cup oil for 1 medium potato that serves 2 people? That's over 600 calories just for the oil.

Absolutely, just use way less oil (1- 2 Tablespoons). This is the way I cook my frozen potstickers, usually half-way up with water and covered for about 7-8 minutes and then uncovered to brown, usually flipping to brown multiple sides. For this potato recipe I would also decrease the oil and add more potatoes and include the smoked paprika that Allison says, very similar to another NYT recipe, Huevos Rotos, which is really tasty

Okay hold on… HOW can such a simple recipe go so terribly WRONG? I ended up with some kind of mashed potato concoction half-burned onto the pan. Not that it’s not delicious… however, that’s simply not what I set out to make… I knew I was doomed when I read the instruction to “carefully” flip them once browned. What does this mean?? I sure did care, but they still stuck to everything but themselves. So I shall continue on my quest for a full (&fool)proof method for crispy home fries… so lonely

Cooks Illustrated published a similar cooking style years ago. Unpeeled baby potatoes cut in half and placed in skillet cut side down with water and butter. Lid on , steamed for 10 minutes and finally lid off, water evaporates and potatoes fry in the remaining butter. No need to flip as top side is paper thin potato skin.

This is going in my recipe box! The potato type matters. I used russet potatoes and the starch stuck to the bottom of the pan. I’m not sad. The result was like homemade potato chip pieces.

The microwave would really work better than the water in this recipe. Just start the cubes in the microwave and finish them in the pan.

I often steam-fry potatoes and plenty of other vegetables (and, yes, potstickers) in this way, but with just enough oil to coat the pan and the pieces of veg -- maybe 2 tsp for a large panful. Fast, easy, not messy at all (though you will have to wash your lid afterwards), and excellent fluffy-crisp texture.

I have used this technique for a while for an Italian-inspired dish. I use olive instead of vegetable and add chopped rosemary for the last frying segment, turning the flame up for extra crispness, then creating “baskets” in which i drop eggs…cover the pan again until eggs are cooked. So, so good.

It’s always kind of funny when NYT recipes are complete failures. Never got close to crispy, just slowly disintegrated over the course of 20 minutes. Useless recipe and I cook a lot.

Could this same cooking technique be used for frozen potstickers? Cook then brown in 1 step? Thanks from a Lazy Cook ~

Well, I for one was glad to see it here.

great method here, the potatoes need longer though. no way a 1/4 inch cube can cook in 15 minutes total. plan on more like 30-40 minutes if you want them to actually get crispy.

Russets are ever so much better than those Yukons!

I see numerous references to Asian potstickers in the comments. Forgive me, but what does that have to do with a recipe for home fries?