Three cheers for Brittany, whose Better-Than-a-Restaurant Home Fries live up to their name—and have won our latest contest, Your Best Recipe with a Smarty Pants Trick or Technique.
Brittany (and her husband—she says that his home fries were among the top five reasons she married him!) has given us a hands-off method for making crispy, garlic-glazed potatoes. There's no par-boiling, frying, or even sautéing. How, you ask?
Just rely on the power of your food processor. Purée half an onion with neutral oil, paprika, salt, and a whole head of garlic. Toss your chopped potatoes in this slush, spread onto baking sheets, and bake.
About 45 minutes later (plenty of time to fry bacon, poach an egg, toast an English muffin, take a shower...), you'll have potato cubes with crispy edges, creamy insides, and a garlicky intensity, through and through.
"My husband came up with this after working as a breakfast cook through college," says Brittany. "He wanted a deeply flavored home fry (so many are so bland or pre-frozen) as well as to avoid some heavy, messy batter. We've played with different spices—cumin, celery seed, mustard, etc.—and it is so good with the salt, pepper, and paprika. We used to cook it down at 400° F or so, but really cranking the heat both brought the potatoes out faster (great at brunch) and created a delicious roasted exterior. Sometimes when I'm not looking, he'll crank the oven to 500°—but you didn't hear that from me."
Let's take a closer look, shall we? Photo by Julia Gartland
We bet that the first time you make these home fries, you'll eat the majority straight from the baking sheet. But the second time, serve them with Brittany's recommendation: a three-part mix of ketchup, mustard, and horseradish cream.
Try the winning recipe:
Better-Than-a-Restaurant Home Fries
- 2 pounds red or yellow potatoes
- 1/2 medium onion (about 2 ounces)
- 1 head garlic
- 1/2 cup frying oil (we use grapeseed)
- 1 to 2 teaspoons salt
- 1/2 teaspoon paprika
- 1 teaspoon freshly ground black pepper