Spicy Home Fries

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Think of the best brunch place you know.

What do you like to get there?

Do they have the best pancakes in town? Do you love their omelet? What about their home fries? Do they do them right? Or are they pretty bad?

The thing about home fries is that when they are good…they’re amazing. You can’t stop eating them and you completely clean your plate…then you eye the plate of the person next you and hope that they won’t finish theirs…so you can.

Am I right?

But, when home fries are bad – you know, soggy and flavorless – you could care less about them and end up pushing them to the side of your plate. You probably won’t even ever go back to that breakfast joint.

Well I am going to show you how to make home fries so good you won’t even need to go out to breakfast.

And it’s all because of one little trick.

It’s something I learned from my all time favorite cookbook, America’s Test Kitchen Family Cook Book.

The trick is to microwave the cut up potatoes before putting them in the skillet. This helps to cook the insides of the pieces before the outsides become overcooked. It will give them a perfect crisp on the outside and a soft inside.

Exactly what you want, right? Yeah, don’t thank me – thank the guys at ATK.

Then you want to add a bunch of spices to the potatoes for great flavor. Don’t worry – I didn’t make them too spicy (I personally wouldn’t be able to handle that).

It’s just the right amount of spice for [most] taste buds.

Spicy Home Fries Recipe

You also want to make sure that they sit awhile to ensure a crunchy outside coating.

Spicy Home Fries Recipe

Make these babies for a crowd – you’ll be sure to impress ‘em.

Spicy Home Fries Recipe

Spicy Home Fries
Serves: 4
  • 1 pound Yukon Gold potatoes
  • ⅛ cup vegetable oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • ½ teaspoon curry powder (I added more because I like the taste)
  • 1 Tablespoon unsalted butter
  1. Peel and cut the potatoes into ½ inch cubes (leave the skin on if you want your potatoes to be even crispier). Place in a microwaveable bowl and toss with vegetable oil and lightly with salt and pepper. Cover the bowl with plastic wrap. Microwave the potatoes of 5-10 minutes (until they are tender, but not falling apart), shaking the bowl every 3 minutes to redistribute the potatoes. Remove plastic and drain the potatoes in a strainer.
  2. Toss the potatoes with the spices.
  3. Heat a large skillet on medium-high heat. Add the butter. When the butter is melted, add the potatoes. Cook for about 5 minutes on one side and then flip. Add the onions and garlic to the skillet. Continue cooking and turning the potatoes every few minutes until they are browned to your liking and the onion is softened (about 10-15 minutes).
  4. Season with salt and pepper to taste. Serve immediately.



  • Mama J
    July 3, 2014 - 9:31 am | Permalink

    Hi! What if you don’t have a microwave? Is there an alternative?
    Thank you!:-)

    • Rachel (littlechefbigappetite)
      July 3, 2014 - 9:44 am | Permalink

      Then I would suggest actually roasting the potatoes in the oven at 425 degrees, tossing every 15 minutes, until they are nice and crispy! You may want to make your garlic and onion pieces a little bit bigger so they do not burn in the oven.

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