Creating Crunchy Home Fries For Breakfast

October 4, 2019

© Msphotographic | Dreamstime

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The weekend is nearly here and perhaps you celebrate the weekend with a hearty made-from-scratch breakfast for the family! But if your home fries are always coming out soggy, add some baking soda to the mix. Baking soda breaks down the outside of the potato to help create a starchy, kinda mushy outer layer that, in turn, turns into a super crisp crust. Start with 2 large russet potatoes, diced into 1/2-inch pieces. Bring to a boil a quart of water and add 1 tablespoon of salt and 1/4 teaspoon of baking soda to a boil. Once the water is boiling, add the potatoes, then let the water return to a boil. Let them cook for about five minutes, until the potato pieces can be easily pierced with a knife. Remove the potatoes from the water with a spider or a sieve, then place them in a large nonstick pan (avoid stainless steel pan, as it will steal your delicious potato crust, no matter how much oil you use.) Let the steaming potatoes vent their water for about a minute. Then add 2 tablespoons bacon grease (or any other fat you prefer) and give everything a stir with a wooden spoon or spatula to evenly coat the potatoes. Bake at 450°F for 20-30 minutes, flipping every once in a while to make sure they don’t burn. Serve immediately.

  • 2 large russet potatoes, diced into 1/2-inch pieces
  • 1 quart of water
  • 1 tablespoon fine sea salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons bacon grease (or any other fat you prefer)

SOURCE: Skillet

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