Perfect Home Fries

The latest from the Weirdacre cook book.

Before the pandemic, home fries seemed like way too much trouble, unless I wanted to nuke some frozen ones. The problem with those is that they suck. But finding myself with nothing better to do in Coronaville I remembered what I could about making them, tried a few experiments, and settled on a recipe worthy of you, my precious Medium audience. Yes, both of you.

After eating a batch of these yummies, you will actually feel like it might be worth it to change out of your pajamas. In fact I recommend that you do so before you make them, because you are going to be dealing with hot oil, and if you splatter some on your PJs not only might it hurt like crazy (depending on how thin the fabric of your pajamas is) but they might even take on a home fry like aroma. I know that sounds like it would be fine but it might not be conducive to sleep. You might find yourself thinking about whether or not you should get up and make another batch.

OK. Here we go. Start by putting on some water to boil, and if you have a cast iron fry pan heat it to medium or a little higher. Heat it, that is. Don’t pre-heat it. That’s redundant. Just heat it but don’t put any oil in yet because it might start smoking if you do that, and you wouldn’t want it to get cancer.

Use enough to cover the potatoes plus an inch or so. This and all images by the author.