Published May 1, 2000.
When developing our home fries recipe, we discovered that Yukon Gold potatoes make terrific fries when sautéed in a heavy skillet. Browning and crisping the potatoes, we learned, meant letting them sit undisturbed in hot fat. We found that we had to let them sit for a full four to five minutes before the first turn. A total of three or four more turns over another 10 to 15 minutes gave us the delectably golden-brown nuggets we wanted for our home fries recipe.
If you need to double this recipe, instead of crowding the skillet, cook two batches of home fries separately. While you make the second batch, the first can be kept hot and crisp by spreading them on a cookie sheet and placing them in a 300-degree oven. The paprika adds a warm, deep color, but can be omitted. An alternative is to toss in 1 tablespoon minced parsley just before serving the potatoes.
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