We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.
The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!
These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!
Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning
Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.
Potatoes at Very Good Recipes
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