This simple, four-ingredient dish is sure to impress at your next breakfast or brunch. I love making home fries; they are inevitably the one dish that gets gobbled up before any others.
Home fries is really just a fancy way to refer to cut up, pan-fried potatoes. You can make them plain (just potatoes), or with additions like garlic, onion, and bell pepper. The version that I made today contains potatoes and leeks and is spiced with nutmeg.
When buying potatoes for home fries, you want to choose waxy potatoes rather than pulpy baking potatoes. Baking potatoes have a tendency to fall apart once they’re cooked, so you’d end up with potato mash instead of wedges. The potatoes that I used are mini tri-colour potatoes, which are quick to cook and add visual interest, but you can use any type of waxy potato.
There are a couple of ways that you can cook your fries. You can use the method that I used, which is to boil the potatoes first, then add them to the pan and cook them until crispy. This method has the benefit of being slightly quicker and requires less time watching the potatoes to make sure they don’t burn. You can also use less cooking fat because they are in the pan for less time. The alternative is to add raw potatoes to the pan, then cook until crispy. This way requires one less step and less dishes, but takes a bit longer. If you choose to use the raw potato method, you’ll want to add the leeks closer to the end of the cooking time, as raw potatoes take a while to cook through and you don’t want your leeks to burn. You should also double the amount of cooking fat called for in the recipe.
If you’ve never cooked with leeks before, they taste like mild onion. They’re very easy to use. Just chop off the top, dark green part of the leaves. Slice the leek lengthwise almost until you get to the root, but not quite. If you look inside the leek, you’ll see lots of layers like the pages of a book. Dirt tends to get caught in between these layers, so wash thoroughly. Then just slice crosswise into thin rounds.
Spiced Home Fries
2 lbs. potatoes
1 leek, chopped
1/4 tsp. nutmeg
2 Tbsp. butter
- Boil the potatoes in a pot of salted water for about 10-15 minutes, just until tender (you don’t want them to get mushy).
- Drain the potatoes and rinse with cold water. Cut into bite size wedges.
- Melt the butter in the bottom of a large pan. Add the cooked potatoes, chopped leek, and nutmeg.
- Cook until the leek is soft and the potatoes are crispy on the outside., about another 10 minutes. Flip the potatoes to prevent them from burning, but avoid flipping too often in order to help them keep their shape.