made home fries. am s'posing we also made poached eggs and a béchamel, but were little more than an excuse to make home fries. we like home fries, particular in duck fat. yum. the thing which occurred to us is we has seen folks make home fries and they near always add an extra step (or a wrong step) which is complete unnecessary, requires extra cleaning efforts and is time consuming, and who wants extra cleaning?
recommendation: the microwave oven is your friend.
ordinarily our microwave does little work in our kitchen. popcorn and boiling water? the thing is, the microwave is the perfect tool for getting your potatoes prepared for home fries. no par boiling. no pre baking. cut your tatters into whatever size you believe is right for home fries, then place in a microwave safe container with whatever fat you intend to use for cooking (duck fat is best, but avocado or even olive oil is fine as long as you are careful once you add the olive oil coated spuds to a hot skillet,) seasonings and a teeny bit o' water. shake container so potatoes is coated, then vent container and place in microwave on high for 'bit less than two minutes for a single medium russet, depending on size o' your potato pieces. more potatoes does not require an additional two minutes-- each additional spud requires proportional less time. is not science but art, but am confident y'all can figure it out with a bit o' practice. regardless, after cooking, take tatters from microwave and remove lid and allow steam (water) to escape. fork tender is goal. toss your preseasoned and fat covered potatoes in a hot skillet.
we do recommend fully cooking whatever vegetation, meat and/or garlic you might wanna contribute to your potatoes before adding the potatoes to skillet. remove veggies + whatever and then cook spuds separate. near end o' cooking, return veggies to the skillet so everything is warmed through. may be heretical, but this is also a reason why we sometimes use garlic powder 'stead o' garlic for home fries. overcook garlic is wasted garlic. garlic powder is gonna be a bit more robust and if you season your fat/potatoes with garlic powder before you cook 'em, the garlic flavor will not become burned/overcooked garlic flavoring. if you cook your garlic with your veggies, then you are imparting all that wonderful garlic flavor to a mass o' slight caramelized onions and whatever but not genuine to the potatoes.
regardless, don't par boil. don't pre bake. save self from the hassle and cleaning. microwave your spuds is an ideal time saver which does not affect end result taste whatsoever.
downside is home fries remain nice and hot for what feels like no more than a few seconds once removed from skillet. like french fries, home fries is capable o' going from mouth scalding to room temperature in in the blink o' an eye. ideally, if you do not mind being viewed as a savage and are willing to risk burning yourself, eat outta your skillet is probable the best approach.
HA! Good Fun!