I have always wanted to make yummy, restaurant-style, home fries, but could never get them just right. Alex and I always go back and forth about what the trouble is with my home fries...too much oil? too little oil? High heat versus low heat? Skin on? Skin off? But you know what the key is to perfect textured home fries? BOILING them!!!! Because I am lazy, I have always microwaved my potatoes and never considered that might be the problem. Don't get me wrong, microwaving will totally help you out in a pinch and I'm sure you'll find me microwaving them again the future, but the way to go is boiling them until they are soft.
Check out this KILLER curried home fries recipe I found in the October edition of the Food Network Magazine. It has the PERFECT combination of curry seasoning that makes a GREAT side dish for dinner or AWESOME home fries to serve with breakfast!
Two Potato Home Fries:
2 Yukon Gold Potatoes
2 Sweet Potatoes
2 tablespoons vegetable oil
1 teaspoon grated ginger
1/2 teaspoon grated garlic
1 teaspoon curry powder
cilantro, chopped - I added a sprinkle of coriander because I didn't have cilantro.
Boil potatoes in a pot of salted water and cook until tender, 5-8 minutes. Drain and pat dry. Heat oil in a large skillet over medium-high heat. add the potatoes and cook turning until browned, about 8 minutes. Stir in ginger, garlic, curry powder, salt and pepper. Cook for an additional minute. sprinkle with chopped cilantro.