A quick and easy method for cooking home fries on the stovetop.
"*" See Kitchen Notes for more information or links to special ingredients.
Cut the potatoes into small cubes (about 1/2").
Spread the potatoes evenly across the pan. Cover over medium to medium high heat* and cook for 2 minutes. Stir, cover and cook another 2 minutes. Continue to cook the potatoes covered until they are "just" tender. Depending on the type of potatoes, this could take 10 - 15 minutes. I find that yellow potatoes cook faster than red one.
Potatoes – Because I only use organic potatoes, I never peel – just wash and scrub. You can use just about any type of potatoes, but I prefer yellow or red potatoes. Sometimes I’ll get adventurous and use a mix of potatoes, including sweet potatoes.
Butter – If you don’t want to use butter, then substitute with a mild olive oil or non-dairy substitute of your choice. For those of you who aren’t oppose to bacon drippings, a teaspoon or two of drippings in place of some of the butter adds a bit of a bacon flavor to fries.
Cooking Temperature – Medium or medium high is dependent upon the size burner. For a big skillet, I use a large diameter burner at medium. This keeps the potatoes from browning too fast before they are done. Once I remove the cover, I’ll turn the heat up to medium heat to finishing browning.
Recipe author: MJ of MJ's Kitchen