These crispy, well-seasoned, oven-made homefries can enhance any meal if you just follow just a few simple concepts. Be sure to briefly boil them (for just a few minutes) prior to seasoning, don’t be shy with the seasonings, and use extreme temperatures. You can achieve similar results using one of two methods — frying in a skillet (cast-iron if you have one), or a roast/broiling combination method in a shallow pan. Both methods have their own pros and cons — a skillet is more laborious requiring more attention having to stir frequently so they cook evenly, but will not heat up your entire kitchen. On the other hand, the roasting and broiling is less work but your kitchen will get quite hot. Instructions for both are below.
If you can, avoid using the standard russet potatoes and reach for either yellow or red potatoes. Chopped garlic is a no-brainer, but also think about introducing different types of onions and peppers into the mix … red or white onions, scallions, bell peppers, jalapeños or poblanos, and optional ingredients like chopped artichoke hearts. This is also a great time to utilize Mexican oregano if you can find it.
• 3 large yellow potatoes
• kosher salt as desired
• 4 cloves garlic
• 1 bay leaf
• 1 large red onion, halved
• 3 stalks scallions
• ½ red bell pepper
• Mexican oregano
• smoked paprika
• Chipotle powder (or any chili powder)
• olive oil as needed
1. Preheat oven to 400 degrees.
2. Seasoning your water. In a medium pot bring to boil with the a dash of kosher salt, bay leaf, half of red onion halves and a 2 crushed garlic clove.
3. Meanwhile peel potatoes and cut into ½-inch cubes. Chop the other 2 garlic cloves, scallions, bell pepper, other half of red onion, and any other optional ingredients into small matchstick-like sizes.
4. Cook the cubed potatoes in the seasoned water for approximately 2 minutes, then drain. Discard the bay leaves, onions and garlic and transfer potatoes into a large bowl.
5. Add the olive oil and mix until thoroughly coated. Stir in the bell pepper, scallions, Mexican oregano, smoked paprika, chili/chipotle powder and black pepper until all seasoning is evenly distributed. Now is the time to add any other optional ingredients.
6. Transfer seasoned potatoes onto a shallow baking sheet lined with foil. Be sure not to stack the potatoes into more than one layer. If the sheet is too crowded, cook them in batches.
7. Roast potatoes in the middle of the oven at 400 degrees until they turn slightly golden and start to sizzle a bit, about 25 – 30 minutes. Remove from heat and stir potatoes to re-distribute.
8. Increase heat to 500 degrees and place on broiler rack, checking every 5 minutes until they reach your level of crisp.
9. Remove from heat and serve.
1. Follow instructions 2 through 5 above
2. Heat cast iron skillet on medium high temperature and add about 2 more tablespoons of olive.
3. Transfer potatoes onto the already-hot skillet and distribute as evenly as possible.
4. Stir potatoes in a bottom-up, flipping-type motion every 5 minutes to assure even distribution.
5. When the potatoes are tender throughout, turn the heat to high so they can crisp to your liking.
9. Remove from heat and serve.