Growing up, we always called them Seasoned Potatoes, but most would call them Home Fries. Either way, these potatoes, with their crispy outsides and soft insides, are lip smacking good!
Is there anything that you grew up eating and calling one thing, only to realize that basically everyone else in the world calls it something else? About once a week for dinner, mom would make what we always called seasoned potatoes, better known as home fries. They were different from fried potatoes or hash browns. Seasoned potatoes were in big chunks rather than shredded or diced small, and they still had the skins on. Looking back, I’m pretty sure I know my mom’s reasoning behind that last bit: it was easier (peeling potatoes after a long day is not what I would call fun), the crispy skins tasted good, and it was just about the only way any of us kids would actually eat the skins. Smart woman, my mom.
These potatoes are incredibly easy to make. You just need to keep an eye on them and make sure there’s enough butter in the pan and that all side are browning evenly. And they’re super fast thanks to a special trick my mom came up with to lessen cooking time! They’re one of my favorite sides to make when I’m needing to throw dinner together quickly. I know most people enjoy home fries as a breakfast or brunch food, and you can certainly do the same with these, but we almost always have them at supper time.
Start by giving the whole potatoes a good scrub under cold water. Since you’re going to be leaving the skins on, you’ll want to make sure they’re good and clean. I usually figure about one medium to large sized potato per person. Once they’re washed, use a sharp knife to cut a small slit in the middle of each potato to allow steam to escape.
Then…get ready for this…put the potatoes in plastic baggies (however many will fit per bag. I can usually get 2 in) and partially seal the bags, but not all the way. Put the bags in the microwave in one layer, and heat the potatoes for 3-4 minutes. When the microwave dings, flip the potatoes over onto the other side (be careful, the bags will be hot!!) and heat them for another 3 minutes. Carefully remove the potatoes from the microwave using a dry kitchen towel or an oven mitt to protect your hands. Dump them out of the baggies onto a cutting board, and let them cool down until you can handle them.
When they’re cool enough to handle, use a very sharp knife (a dull one will rip the skins off), cube the potatoes in 1-2 inch cubes. You’ll want to keep the knife clean; I usually keep a paper towel on hand to wipe the blade down every so often because trust me, you want those skins on there! Melt a good tablespoon of butter in a non-stick skillet, and put your potatoes in it in a single layer. I usually start most of them on the skin side so it can get good and crispy. Season with seasoned salt and garlic salt, making sure to get a little on every potato.
Let them brown for a few minutes, then gently flip to another side. Keep an eye out; you’ll probably need to add a little more butter here and there as the potatoes cook. Keep flipping until all of the sides have a nice, golden brown color to them. Grab you a plate full and dig in!
Seasoned Potatoes (Home Fries)
- 4 large potatoes
- 2 tbsp butter divided
- 2 tsp seasoned salt approximate
- 2 tsp garlic salt approximate
- Wash the potatoes well under cold water. Cut a slit in the middle of each potato to release steam, and place into plastic baggies (usually 2 per bag).
- Microwave potatoes for about 3-4 minutes on both sides. Carefully remove from microwave and baggies, and allow to cool slightly.
- Once potatoes are cool enough to handle, use a very sharp knife to cut the potatoes into 2 inch cubes.
- Melt about a tablespoon of butter in a large non-stick skillet. Place the potatoes in the skillet in a single layer and brown on one side. Season with garlic salt and seasoned salt, making sure there is some seasoning on every potato.
- Gently turn potatoes every few minutes so that they brown on all sides.