The Secret To Crispy Home Fries Starts In The Microwave (Yes, Really)

Whether wrapped into a savory, smoky shawarma with garlic sauce and pickles, enjoyed as a classic snack with all kinds of dipping sauces, or loaded with bacon, onions, cheese, and ranch, fries are the ultimate comfort food. Data suggests fries even boost dopamine levels because their salty, greasy, and crispy texture activates the brain's reward system. And if you're looking to lift your mood and make legitimately crispy french fries at home, your microwave is your best friend.

Lynne Just, a chef and consumer test kitchen manager at Hamilton Beach Brands Inc., revealed to Chowhound that microwaving potatoes before frying them will give you irresistibly crispy home fries. "I dice russet potatoes into even-sized pieces, then par-cook them in the microwave," she said. "This allows the potatoes to become tender and dry out a little, which in turn makes it easier to get crispy when finishing them in a skillet."

This method will slash the cooking time down to minutes because it actually steams the inside of the potato, making it fluffy. After you pop them in the microwave for two to three minutes, you can finish them in the pan, air fryer, or oven, for some crunch. You'll be amazed by how quickly they turn golden brown and crispy.

If you're one of the many people who believe there's simply no need for a microwave anymore, you can boil the potatoes instead of microwaving them. Lynne Just recommended covering them in cold water and then bringing them to a boil. "This makes the potatoes soften without making them mushy or prone to falling apart when crisping them up in a skillet," she explained. 

Just emphasized that it's essential not to overcook them during par-cooking, a method where the potatoes are cooked halfway before they're finished. "Regardless of which method you use to par-cook the potatoes, overcooking them at this stage will result in mushy potatoes that will make it difficult to become crispy-on-the-outside, creamy-on-the-inside home fries," she added. Overcooking them will break down their pectin, a soluble fiber found in their cell walls, causing the potatoes to lose their structure and become sticky and mushy. To avoid this, take them off the heat while they're still slightly firm.

According to Just, another tip for deliciously crispy potatoes is to let them cool a bit before firing up the stove. Get your pan nice and hot and be sure to opt for an oil with a high smoke point. If you like adding veggies to your home fries, cook them separately, as they tend to release moisture, which can make your home fries mushy.