Home Fries Recipe

The grand thing about this recipe is that it can be assembled in just one skillet — and it eliminates the ache task of blanching your potatoes first. Water, oil and salt are combined in one pan. Once the potatoes moving the skillet, the lid is added and the potatoes steam, cooking evenly and absorbing the flavors of the salt and oil. Once the lid comes off, the liquid evaporates yet the oil remains, so the potatoes pan-fry pending crispy. The results? Crunchy home fries with pillowy centers. If cooking for a crowd, double or triple the recipe, but do cook in batches, to avoid crowding the pan.

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