Have you tried to make homefries? If so, do you have trouble balancing a crispy outside with a soft center? I used to struggle with this. I tried different oils and seasoning. Whether I baked them or pan seared them, the potato always tasted raw. Turns out I was missing an important step.
About five years ago, I started parboiling my homefries. This method is used with mash potatoes as well. However, you have to be careful. If they are over boiled, they won’t maintain their shape. As you try to pain fry them, they’ll get mushy. To avoid this, I stir and check them often.
During this process, the oven is preheating at 375 degrees. When the meat is white, I remove the pot from heat and strain them.
Next, I pour the potatoes in to a pan. I add seasoning and butter. Then, I put it in the oven.
This is not a quick process. Since the oven heats up my kitchen very quickly, I make my homefries in advance. I remove them periodically to stir the potatoes. While I pan fried them in the oven, I decided to stir fry vegetables with left over chicken. My husband and I had it over rice for lunch.
After about 90 minutes, my golden brown home fries were ready. I took them out of the oven and transferred then to a Rubbermaid container.
If these potatoes are too light for you, feel free to keep them in the oven longer. The main take away is parboiling, because my homefries come out fully cooked.
How do you make your homefries?
Do you add more vegetables like onions or mushrooms?