My home fries are perfect as a brunch side dish or served alongside my Little Owl Crispy Chicken (page 146). Following these simple rules results in extraordinary, crispy browned potatoes. First, you must get your oil smoking hot. And second, you must work in batches so as not to overcrowd the pan. When there are too many potatoes in the pan, the temperature of the hot oil drops, causing your potatoes to stick (and if they stick, you’ll never achieve that venerated crispy exterior). So, patience, too, is key. Let them sizzle and fry and do their thing!
SERVES 4 TO 6
2 large skin-on Idaho potatoes
1 tsp olive oil, plus more for rubbing
Kosher salt
2/3 cup [160 ml] neutral oil, such as canola or safflower
1 large leek, root end and dark green top trimmed, thoroughly washed, and very thinly sliced
1 garlic clove, minced
1 generous pinch The Harrison Spice Mix (page 18)
2 Tbsp butter
Freshly ground black pepper
1 Tbsp finely chopped fresh parsley
Preheat the oven to 350°F [180°C]. Line a plate with paper towels and set aside.
Using your hands, rub each of the potatoes with a generous amount of olive oil and place them on a baking sheet. Sprinkle them all over with a generous amount of kosher salt and bake until cooked through but still firm—stick a fork in one and if it comes out easily, they are done, about 1 hour. Allow the potatoes to cool before handling so you don’t burn your hands off. (Ain’t nothing hotter than a hot potato!) Using a sharp knife, dice the cooked, cooled potatoes into 1 in [2.5 cm] thick pieces.
In a large cast-iron skillet over high heat, heat 1/3 cup [80 ml] of the neutral oil until it smokes—you’ll see a wisp of white coming off it. Working in three batches, add just enough potatoes to create a single layer, and cook until they are brown and crispy on the underside, about 2 minutes. Use a slotted spoon (or a slotted fish spatula) to flip the potatoes over and cook until the other side is brown and crispy, too, 2 to 3 minutes more.
Transfer each batch of potatoes to the prepared plate to drain any excess oil. The first two batches will absorb most of your oil, so by the time you are ready for your third batch, add the remaining 1/3 cup [80 ml] of neutral oil to the skillet before cooking them. After the final batch of potatoes, drain and discard any remaining oil from the skillet and give it a good wipe with a towel to remove any brown potato bits.
In the same skillet, add the leek, garlic, olive oil, and spice mix. Using a wooden spoon, mix to incorporate and cook until the leeks soften, about 1 minute. Return the reserved fried potatoes back to the skillet and add the butter, a generous pinch of salt, a few grinds of black pepper, and the parsley and mix it all together until the butter melts. Transfer to a platter and serve immediately.