Home Fries

Home Fries are cubed potatoes that are pan-fried crisp on the outside, smooth and creamy on the inside, and seasoned simply with common pantry spices and seasonings.

These diner-style fried potatoes are a family favorite and always a welcome sight on the dinner table. They are the perfect side dish for bacon and eggs, roast chicken, sausage gravy, or chile relleno casserole.

These home fries are just as good, if not better, than any diner’s fries, with the added bonus that you can make them at home and control all the seasonings. I love to serve them for breakfast with eggs over easy and with a side of sausage gravy for dipping. Or serve them for dinner with pulled pork or pulled chicken sandwiches. Anyway, you serve them; they are delicious and addicting.

How to make the best Home Fries

First, add the potato cubes to a large pot and fill it with cold water and a sprinkle of salt. Bring the pot to a boil and cook for just a couple of minutes. You are just trying to get a little jump start on creamy, tender insides. Drain the potatoes well. Use a paper towel to blot up extra moisture.

Meanwhile, heat a little oil and melt a little butter in a large skillet or cast iron skillet over medium-high heat. Add the onions, salt, pepper, and garlic powder and cook until soft. This will take about 7 minutes. Using a slotted spoon, plate the onions and cover them to keep them warm.

Heat a little more oil and melt a little butter in a large skillet over medium heat. Once the oil shimmers, add the potatoes in a single layer in the skillet. If needed, work in batches. Cook the potatoes until browned or for about 4-5 minutes, then toss and cook until golden brown on the other side and fork tender. Add the onions back to the skillet and stir to combine. Season with more salt and pepper to taste, and if desired, sprinkle with red pepper flakes and chopped fresh herbs like parsley, thyme, or rosemary.

Helpful Recipe Tips

• The best potatoes for this recipe are Russet potatoes or Yukon Gold potatoes. I prefer not to use waxy potatoes like red potatoes. You can peel the potatoes or leave the peels on.
• If the potatoes are still not cooked through after browning, reduce the heat and continue to cook for a few more minutes.
• Season with what you have and like. Try paprika, seasoned salt, Cajun seasoning, and crushed red pepper. Try fresh herbs like parsley, rosemary, dill, or thyme.
• You can add
• Add diced bell pepper to the mix, but then it really becomes Potatoes O’Brien.
• These fries are best enjoyed promptly, so try to plan accordingly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. They will not have their original crispiness, but they will still be delicious.
• To freeze, first cool completely, then store in an airtight freezer container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a skillet on the stovetop.

Do you have to parboil the potatoes?

No, technically, you don’t have to. The potatoes will cook through in the skillet if you cover them and let them steam for a bit, and then brown them. However, parboiling is traditional for homefries, and it does make for extra creamy insides.

How do I get extra crispy home fries?

The key to getting extra crispy home fries is to get the oil and butter hot before you add the potatoes to the skillet. Also, let the potatoes sit for several minutes in the skillet undisturbed until they brown. Then flip them. Serve them promptly while they are crispy and hot.

More Potato Recipes

Potatoes O’Brien

Scalloped Potatoes

Roasted Sweet Potatoes

Garlic Mashed Potatoes

Loaded Potatoes

Mashed Sweet Potatoes

Grilled Potatoes

Colcannon – Cabbage and Potatoes

Home Fries Recipe

The best diner-style Home Fries recipe with crispy outsides and smooth and creamy insides seasoned perfectly with simple and tasty ingredients.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 6 servings

Calories: 200kcal

Author: Beth Pierce

Ingredients

• 2 lbs Yukon Gold Potatoes skin on cut into ½ inch cubes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• A sprinkle of red pepper flakes optional
• Fresh chopped parsley rosemary, thyme, or dill (optional)

Instructions

• Add the potato cubes to a large pot and fill it with cold water and a sprinkle of salt. Bring the pot to a boil and cook for 2-3 minutes. Drain the potatoes well. Use a paper towel to blot up extra moisture.
• Meanwhile, heat 1 tablespoon oil and melt 1 tablespoon butter in a large skillet over medium heat. Add the onions, salt, pepper, and garlic powder and cook until soft. This will take about 7 minutes. Using a slotted spoon, plate the onions and cover them to keep them warm.
• Heat 1 tablespoon oil and melt 1 tablespoon butter in a large skillet over medium heat. Once the oil shimmers, add the potatoes in a single layer in the skillet. If needed, work in batches. Cook the potatoes until browned or for about 4-5 minutes, then flip and brown the other side. Cook until tender
• Add the onions back to the skillet and stir to combine. Season with more salt and pepper to taste, and if desired, sprinkle with red pepper flakes and chopped fresh herbs like parsley, thyme, or rosemary.

Notes

• Both Russet potatoes and Yukon Gold potatoes work with this recipe.
• If the potatoes are still not cooked through after browning, reduce the heat and continue to cook for a few more minutes.
• Season with what you have and like. Try paprika, seasoned salt, Cajun seasoning, and crushed red pepper. Try fresh herbs like parsley, rosemary, dill, or thyme
• These fries are best enjoyed promptly, so try to plan accordingly.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. They will not have their original crispiness, but they will still be delicious.
• To freeze, first cool completely, then store in an airtight freezer container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a skillet on the stovetop.

Nutrition

Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 204mg | Potassium: 670mg | Fiber: 4g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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