When I order home fries in a restaurant, I’m almost always disappointed. They’re too orange, or not salty enough, or they have a strange flavor. Home-cooked potatoes never disappoint me. They’re the perfect comfort food no matter how I make them. Potatoes get a bad rap nutritionally, but they’re actually quite healthy. If you eat a medium potato with the skin on, you get 45 percent of your recommended daily supply of vitamin C and more potassium than a banana. This simple recipe for home fries is adapted from Mark’s Bittman’s method in How to Cook Everything Vegetarian. I make this two or three times a month and it goes with just about anything. You can vary the seasoning according to your tastes. I think the onion is essential, but you can substitute a bit of onion powder if you don’t have onions on hand.
1½ lb. potatoes, cut into bite-sized pieces
1 tbs. olive oil
1 to 1½ tsp. salt
½ tsp. smoked paprika
¼ cup diced onion
- In a large covered skillet, cook the potatoes in the olive oil over medium heat for 10 minutes.
- Stir the potatoes and turn the heat down to medium-low. Add the seasonings and onion and stir again.
- Continue to cook over medium-low heat for 10-15 minutes, stirring every two minutes. If the onion bits are turning too brown, turn the heat down a bit. Keep the pan covered.
- When the potatoes are tender, remove the cover and turn the heat back up to medium. Cook for another minute or two to dry the potatoes out and brown them a bit.
- Serve warm.
This batch of home fries costs $1.56, or $.26 per serving. Home fried potatoes are easy to make and they’re a great accompaniment to all sorts of dishes.