Home Fries
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Easy Home Fries, crispy on the outside, tender on the inside, and properly seasoned. They’re perfect for breakfast with bacon and eggs, for lunch with a sandwich or for dinner next to anything that could use a good potato beside it.
Good Home Fries come down to two things. A quick par boil before they hit the pan, and the patience to leave them alone once they are in it. Skip either one and you get pale, soft potatoes that stick to the pan and refuse to brown. Do both and you get crispy, golden, properly seasoned home fries that are better than most diners.
The par boil takes 5 minutes and is completely worth it. The patience is harder but also completely worth it. We’ll get there.
Ingredients For Home Fries
- Russet or Yukon Gold potatoes. Either works. Russets get crispier. Yukon Golds hold their shape better and have a creamier bite. Use what you have.
- Paprika. Adds color and warmth. Smoked paprika is even better if you have it.
- Onion. Goes in after the potatoes are crispy, not at the start. Added too early it burns before the potatoes are done.
- Fresh parsley. Sprinkled over at the very end off the heat. Keeps it bright and fresh.
Jo’s Tips
Don’t touch the potatoes for the first 5 to 7 minutes in the pan. This is the hardest part of the whole recipe. Leave them alone until they release from the pan on their own and then flip. That is when you know they are ready.
How To Make Home Fries
Cut the potatoes into half inch cubes. Place in a pot, cover with cold water, bring to a boil and cook for 5 minutes until just slightly tender. Drain well and let them sit for a few minutes to dry out.
Heat the olive oil in a large skillet over medium high heat. Add the potatoes in a single layer and leave them completely alone for 5 to 7 minutes until the bottoms are golden. Do not stir. Do not peek under them every 30 seconds. Leave them.
Flip and cook for another 10 to 12 minutes, stirring occasionally, until crispy and browned on all sides. Add the onion and cook for 3 to 4 minutes until softened. Season with salt, pepper, paprika, and garlic powder. Toss well and cook for another 2 to 3 minutes. Finish with fresh parsley and serve immediately.
Swaps and Variations
- Potatoes: Red potatoes hold their shape well and work great here. Sweet potatoes are a good swap with the same cooking method. Baby potatoes halved are convenient and skip most of the cutting.
- Olive oil: Butter adds richness that olive oil does not. A mix of both is the best of both worlds. Either works.
- Seasoning: Cajun seasoning makes these spicy and bold. Everything bagel seasoning is surprisingly good. Add diced bell pepper with the onion for a more classic diner style home fry.
Troubleshooting
The potatoes are not getting crispy: They were either stirred too early, the pan was overcrowded, or they were still wet when they went in. Dry them well after par boiling, give them room in the pan, and leave them alone for the first 5 to 7 minutes.
The potatoes are falling apart: They were par boiled too long. Five minutes is enough. They should still feel fairly firm when they go in the pan. They finish cooking in the skillet.
The onion burned: It went in too early. Always add the onion after the potatoes are fully crispy, not at the start.
Storing and Reheating
Store in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a drizzle of oil for a few minutes to bring back the crispiness. The air fryer at 375°F for 5 minutes also works well. The microwave is fine in a pinch but the potatoes go soft.
Try These Potato Recipes Next
- Mashed Potatoes
- Gruyère & Leek Scalloped Potatoes
- Greek Potatoes
- Parmesan Garlic Roasted Potatoes
- Funeral Potatoes
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Home Fries
Ingredients
- 4 medium potatoes (such as russets or Yukon gold, cut into ½ inch cubes (about 4 cups))
- 3 tablespoons olive oil
- 1 small onion (chopped)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the 4 medium potatoes, cut into ½ inch cubes, in a pot and cover with water. Bring to a boil and cook for 5 minutes, just until slightly tender. Drain well and let them steam dry for a few minutes.
- Heat 3 tablespoons olive oil in a large skillet over medium high heat. Add the potatoes in a single layer and let them cook undisturbed for 5 to 7 minutes, until the bottoms start to turn golden. Do not stir too early or they will not crisp. Flip the potatoes and continue cooking, stirring occasionally, for another 10 to 12 minutes until they are crispy and browned on all sides.
- Add the chopped onion and cook for 3 to 4 minutes until softened.
- Season with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon garlic powder. Toss well to coat. Cook for another 2 to 3 minutes to let the seasoning settle into the potatoes.
- Remove from heat and sprinkle with 2 tablespoons chopped fresh parsley before serving.
Equipment
- 12" All-Clad Stainless Skillet
Notes
- Do the par boil. Five minutes in boiling water before the potatoes go in the pan is the step that makes these work. It gets the inside cooked through so the outside can spend all its time in the skillet getting crispy. Skip it and you get potatoes that are browned on the outside and hard in the middle. 5 minutes. Worth it every time.
- Leave them alone in the pan. The first 5 to 7 minutes after the potatoes go in the skillet, do not touch them. No stirring, no checking, no moving them around. A crust needs time to form and it cannot form if we keep disrupting it. When the potatoes release from the pan on their own they are ready to flip. Not before.
- Add the onion last. The onion goes in after the potatoes are fully crispy, in the last 3 to 4 minutes only. Added any earlier it burns long before the potatoes are done. Same goes for the seasoning. It goes in with the onion at the end, not at the start.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Frequently Asked Questions
Can we skip the par boil?
You can but the results will not be as good. Without it the outside browns before the inside is cooked through. The par boil is what gets you crispy outside and fluffy inside. It takes 10 minutes and it is worth it.
What is the difference between home fries and hash browns?
Home fries are cubed or sliced potatoes cooked until crispy. Hash browns are shredded potatoes pressed flat and cooked until golden. Same potato, very different result. Home fries have more interior texture. Hash browns are almost entirely crust, which is either their best feature or their only feature depending on who you ask.
Can we make these ahead of time?
Yes. Par boil the potatoes, drain and dry them, and refrigerate uncovered overnight. Cold dry potatoes crisp up even better the next morning. Cook them straight from the fridge. It is a good trick for weekend breakfast without the wait.
