Home-fried potatoes seems so simple, yet for years they eluded me. The challenge lies in achieving a crispy browned exterior on the potato without having to use copious amounts of oil. Starting with raw potatoes, I always found that the outside browned before the inside could cook through. Since I always used oil rather judiciously, the potatoes would stick to the pan and we would miss out on the flavorful, crispy skin. After much trial and error, I developed this recipe which results in perfectly seasoned potatoes with just the right amount of crunch, all with only a little bit of oil. —My Pantry Shelf
Put the raw, diced potatoes in a medium-sized pot and cover with water by 1 inch. Bring to a boil, then add 2 teaspoons of salt and reduce to a simmer. Cook for 5 minutes and then drain. Potatoes should be cooked, but still firm.
Heat a heavy-bottomed oven safe skillet over medium heat. (I like to use a 10-inch cast iron pan for this.) Heat the oil, then add onion, garlic, spices, and salt. Stir to coat onions. Cook for 2 minutes to toast spices. Add drained potatoes and stir to coat potatoes.
Place skillet in hot oven. Cook for 15-20 minutes, or until potatoes are browned and onions are soft. If you are opting for cheesy home fries, sprinkle the grated cheese over the top the last couple of minutes and stick under the broiler to melt.
Toss chopped parsley over the top and serve with ketchup for dipping.
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.