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Healthy & Delicious: Lighter Home Fries

Note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Have at it, Kristen.

While we may disagree on economic bailouts, abortion law, and whether cilantro is awesome or tastes like soap, Americans universally agree on a single principle: home fries are the freaking BEST. Salty, starchy, crisp on the outside and tender on the inside, they're the pinnacle of breakfast foods, rivaled in deliciousness only by bacon.

Alas, home fries are traditionally very fatty. When the Husband-Elect and I were searching for a good recipe recently, we discovered the highest rated ones tended to have at least one tablespoon of oil or butter per serving. Not good. So, I embarked on a mission: Using techniques from a few different blogs, I had to create home fries that were both tasty and significantly lower in fat.

First, I opted for Yukon gold over red potatoes because I wanted a buttery taste and texture without too much actual dairy. Second, I sautéed the accompanying onions and peppers in only a little butter, then steamed them to complete the cooking process. Finally, since I don't own a cast iron pan, we used a large nonstick skillet. That way, I could use less oil but still get a decent brown on the potatoes. The suggestion came from Deb at Smitten Kitchen, who argued that Teflon pans are just better suited to certain dishes (eggs, home fries, etc.). She was right.

In the end, this was good stuff. The recipe had all the benefits of homemade home fries with only about half the fat. And that, Americans, is something we can all be happy about.

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