• 2 pounds Russet Potatoes: Russet potatoes are the undisputed king of hash browns. Their high starch content and low moisture levels are crucial for achieving that perfect crispy exterior and fluffy interior. Look for firm, unblemished potatoes that feel heavy for their size. Avoid potatoes with green spots or sprouts. Using other potato varieties like Yukon Gold or red potatoes will result in a softer, less crispy hash brown due to their higher moisture content and lower starch. While they can be used in a pinch, russets are truly your best bet for authentic, diner-style hash browns.
• 3 tablespoons Olive Oil (or other high-heat oil): Olive oil is our go-to for its healthy fats and mild flavor. However, other high-heat oils like avocado oil, canola oil, or even melted coconut oil will work equally well. The oil is essential for promoting browning and crisping in the oven. It also prevents the hash browns from sticking to the baking sheet. Make sure to use a good quality oil for the best flavor and cooking results. Avoid oils with low smoke points, like extra virgin olive oil for very high oven temperatures, as they can burn and impart an unpleasant flavor.
• 1 teaspoon Salt: Salt is paramount for flavor enhancement. It not only seasons the potatoes but also helps to draw out moisture, contributing to a crispier texture. We recommend using kosher salt for its clean taste and ease of sprinkling. Table salt can also be used, but you may need to adjust the amount slightly. Don’t be shy with the salt – it’s crucial for bringing out the best flavor in your hash browns.
• ½ teaspoon Black Pepper: Freshly ground black pepper adds a subtle warmth and spice that complements the potatoes beautifully. Coarsely ground pepper is preferred for a more pronounced flavor, but finely ground pepper will also work. Adjust the amount to your personal preference. White pepper can be used as a milder alternative if you prefer a less peppery flavor profile.
• Optional: ¼ teaspoon Garlic Powder: For an extra layer of savory flavor, garlic powder is a fantastic addition. It adds a subtle garlicky note that enhances the overall taste without being overpowering. If you love garlic, feel free to add a bit more. Alternatively, you can use a clove of minced fresh garlic, but be mindful that it can burn easily in the oven, so ensure it is finely minced and evenly distributed.
• Optional: ¼ teaspoon Onion Powder: Similar to garlic powder, onion powder provides a subtle savory depth. It complements the potatoes and garlic powder perfectly, creating a more complex flavor profile. Again, adjust the amount to your liking. Freshly grated onion can also be used, but it will add moisture and may hinder crispiness slightly. If using fresh onion, make sure to grate it very finely and squeeze out any excess moisture before adding it to the potatoes.
