Do I have to use Beef Tallow?

No, you do not. Any high smoke point oil will work fine such as ghee, refined avocado oil or canola oil.

Can I make Baked Home Fries ahead of time?

Partly. You can parboil the potatoes ahead of time and store them in the fridge for up to 24 hours before baking.

Why do you parboil the potatoes first?

Parboiling jump-starts the cooking process so the potatoes bake up tender on the inside while getting crispy on the outside. It also helps prevent under cooked centers.

Do I have to parboil the potatoes?

For the best texture, yes. Skipping this step can result in home fries that are either too firm inside or unevenly cooked. I would highly discourage skipping this step.

Baked Home Fries - Alaskan Skillet

Description

Crispy on the outside and tender on the inside, these Baked Home Fries bring classic restaurant-style flavor to your own kitchen - no deep frying required. Made with simple ingredients and baked until golden, they're perfect as an appetizer with dill sauce, tucked into breakfast skillets or burritos, or served as an easy side dish for burgers and barbecues. Flavorful and incredibly versatile, these home fries are sure to become a go-to favorite.

Ingredients

Scale

3 large russet potatoes

1/2 cup beef tallow or other high smoke point cooking oil*

1 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

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Instructions

Preheat the oven to 450°F. Pour 1/2 cup of oil in a large oven-safe skillet or roasting pan and place it in the oven to heat with the oven preheats.
Peel and cut the potatoes into 2-3 inch pieces. Place them in a large pot, cover with water and bring to a rolling boil over high heat. Boil for 2 minutes, then drain well.
Return the drained potatoes to the pot. Add the spices and toss until evenly coated.
Carefully remove the pan from the oven and pour in the potatoes. Use Caution! The oil may splatter when the wet potatoes hit the pan. Spread them out in a single layer with a little space between the pieces.
Bake for 10-15 minutes (depending on desired crispiness), then flip the potatoes. Continue baking, flipping every 10-15 minutes, for a total of 40-45 minutes until golden and crispy.
Using a slotted spoon, transfer the potatoes to a serving dish or paper-towel lined plate. Discard excess oil once cooled. Season with sea salt or seasoning salt to taste.
Serve as a side or appetizer with dill sauce, or use in breakfast burritos or a skillet hash.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

There are several other cooking oils you can use such as lard, ghee, refined avocado oil, canola oil or corn oil. What's important is that you choose one that has a high smoke point.

Prep Time: 5 minutes
Parboiling: 5-8 minutes
Cook Time: 40-45 minutes
Category: Side
Method: Bake
Cuisine: American