These home fries are a duplicate of Kurt’s grandma Irma’s oven roasted home fries. The foundation of these home fries begins with fluffy baked russet potatoes, peeled and broken into craggy chunks. Tossed onto a sheet pan with onions, parsley and butter then placed into a hot oven; these fries require very little attention and are certain to yield ultimate deliciousness.
Ingredients
- 2 pounds russet potatoes, baked, peeled, and broken apart into medium chunks
- 1 small white onion, thinly sliced
- 6 tablespoons butter
- ¼ cup Italian parsley, chopped
- Salt + pepper to taste
- 2-3 tablespoons bacon grease
Preparation
Preheat the oven to 350°. Prepare a rimmed half sheet-sized baking sheet by coating the bottom with bacon grease.
In a large nonstick skillet, over low flame, sweat onions and butter for 5 to 7 minutes, or until tender and translucent. Stir in parsley and season with salt and pepper.
In a large mixing bowl, combine the potato chunks and onion mixture, tossing to evenly mix.
Spread out onto the prepared baking sheet and bake for 30 to 35 minutes or until the potato tops turn golden brown and crispy. When finished, taste and add additional seasoning as needed.
Chef’s notes for this recipe:
1. Chef Fleischfresser prefers russet potatoes for this recipe because of their fluffy, pillowy texture.
2. For best results, bake the potatoes the same morning as they’re being used for the home fries.
