On 1/28/2014 6:45 AM, Alan Holbrook wrote:

>
> I've talked with a few short order cooks about how they do home fries and
> most of them par boil them rather than par bake them. After they've been
> boiled for several minutes, they're drained and put in the refrigerator
> over night, then "fried" on the flattop in the morning for the breakfast
> crowd.
>

I don't make home fries often, but I do fry potatoes otherwise. One of
my favorites is a Yukon Gold that I'll nuke for a few minutes, cut
either into a steak fry or chunks and brown them in a frying pan. Nice
crispy outside, soft inside.

Sometimes I use just salt, other times I mix salt, pepper, garlic
powder, basil, rosemary.