My Pantry Shelf

Home-fried potatoes seems so simple, yet for years they eluded me.  The challenge lies in achieving a crispy browned exterior on the potato without having to use copious amounts of oil.  Starting with raw potatoes, I always found that the outside browned before the inside could cook through.  Since I always used oil rather judiciously, the potatoes would stick to the pan and we would miss out on the flavorful, crispy skin.  After much trial and error, I developed this recipe which results in perfectly seasoned potatoes with just the right amount of crunch, all with only a little bit of oil.

Super Tasty Home Fries start with cooked potato.  You can either boil them briefly or use leftover baked potato.  Either work well.  I used russet potatoes for the picture, but really any type of potato works well. The dish begins on the stove-top and finishes in the oven.  It works best with a cast iron skillet, but any oven safe pan will work.  In a pinch, you can spread out the potatoes on a baking sheet.  Saute the onion with the spices, then add the potato and toss in the oven.  For a cheesy touch, melt cheddar over the top of the potatoes in the final minutes.  These home fries are a staple at our house.  They really are super tasty!

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