I feel as though because I have a food blog, there is a misconception about me. People assume that I am a foodie.
Au contraire, my friends!
I am so simple in our tastes. I rarely go out to eat, and when I do, am the world’s pickiest eater! I have to butcher every dish I order, make sure all dressings and sauces come on the side or not at all. Don’t you dare put cole slaw on my plate, lest that mayo-layden junk pollute whatever food it is next to!
I don’t touch fish. I turn my nose up at bleu cheese, goat cheese, and burrata. I don’t even enjoy eating dessert in a restaurant because ummmm I’d rather go get an ice cream cone.
However, if there is one meal I truly enjoy at a restaurant, it’s breakfast.
Omelettes, and pancakes and french toast, oh my!
Home fries! Over-buttered toast! Bacon! Maple syrup. MAPLE SYRUP!
I mean, I can’t not think of Buddy the Elf when I order a big stack of fluffy pancakes and then drown them in that stuff. Heck yes. Breakfast is the stuff dreams are made of, and I think it was a meal created with hangovers in mind. I’ve recreated many a tasty breakfast dish at home, but until now, the one thing I could never quite conquer was home fries! How do they do it? How do they make them so darn irresistible?!
While I still don’t have the exact answer, I think my attempt comes pretty damn close!
The secret? Nuke them in the microwave to save some time and get them soft and pillowy on the inside before pan-frying them to achieve that desired crisp on the outside.
Adapted from Smitten Kitchen
1 1/2 lbs Yukon Gold potatoes, washed, peeled, and cubed
2-3 tbsp extra virgin olive oil (or butter)
salt and pepper, to taste
garlic powder and onion powder, to taste
ketchup, for serving
Place cubed potatoes in a microwave safe bowl. Heat on high until softened, about 7 minutes.
Meanwhile, heat EVOO in a skillet over medium heat. Add potatoes and cook, stirring minimally, until the bottom of the potatoes is golden brown, about 5 minutes. Flip potatoes and continue to cook until the other side is browned, about another 5 minutes.
Reduce heat to medium-low. Add your seasonings.
Continue to cook potatoes, stirring frequently, until crispy and brown.
Serve with a healthy dose of ketchup.