Home Fries
Crisp-edged potatoes with tender centers, browned onions, and simple seasoning. These home fries are a diner-style side you can make in a skillet for breakfast, brunch, or breakfast-for-dinner.
Total
40 min
Servings
4 servings
Level
Easy
Home fries are the kind of potatoes that make a plate feel complete. They are soft inside, crisp in spots, and full of savory flavor from onion, paprika, and a little butter.
The trick is to cook the potatoes most of the way through before they hit the skillet. A short simmer gives them tender centers, then a hot pan helps the edges brown without burning.
Serve them with eggs, toast, sausage, or a simple green salad. They are also a smart way to use up cooked potatoes from the night before.
01What you'll need
Ingredients
10 items · 4 servings
- 1 1/2 pounds Yukon Gold or russet potatoes, cut into 3/4-inch cubes
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 2 tablespoons neutral oil, such as canola, vegetable, or avocado oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 1/2 red bell pepper, diced, optional
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or sliced green onions, optional
02How to make it
Step-by-step
1. Parboil the potatoes
Place the cubed potatoes in a medium pot and cover them with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer for 6 to 8 minutes, until the potatoes are just tender when pierced with a fork. Parboil means to partly cook food in boiling water before finishing it another way.
2. Drain and dry
Drain the potatoes well in a colander. Let them sit for 3 to 5 minutes so steam can escape. If they look wet, pat them gently with a clean kitchen towel. Drier potatoes brown better.
3. Heat the skillet
Set a large cast-iron or heavy nonstick skillet over medium-high heat. Add the oil and let it heat until it shimmers. This means the oil looks glossy and moves easily across the pan.
4. Brown the potatoes
Add the potatoes in an even layer. Sprinkle with the remaining 1/2 teaspoon salt. Cook without stirring for 4 to 5 minutes, until the bottoms are golden brown. Turn the potatoes with a spatula and cook for another 8 to 10 minutes, turning every few minutes, until browned in several spots.
5. Add the onion and pepper
Push the potatoes to one side of the skillet. Add the butter, onion, and bell pepper, if using, to the empty side. Cook for 3 to 5 minutes, stirring the vegetables often, until the onion softens and starts to brown at the edges.
6. Season and finish
Stir the potatoes, onion, and pepper together. Add the paprika, garlic powder, and black pepper. Cook for 2 to 3 minutes more, until everything smells savory and the potatoes are fully tender.
7. Taste and serve
Taste a potato and add more salt or pepper if needed. Sprinkle with parsley or green onions, if using. Serve hot, while the edges are still crisp.
03From our kitchen
Cook's tips
- Make-ahead: Cube and parboil the potatoes up to 2 days ahead. Cool them, pat dry, and store in an airtight container in the refrigerator. Cook them straight from cold, adding a few extra minutes in the skillet.
- Using leftover potatoes: Leftover boiled or baked potatoes work well. Cut them into chunks and skip the parboiling step. Start with the skillet step and cook until browned and heated through.
- Storage: Refrigerate leftover home fries in an airtight container for up to 4 days. They will soften as they sit, but they still taste good.
- Reheating: Reheat in a lightly oiled skillet over medium heat until hot and crisp again. An air fryer at 375°F for 5 to 8 minutes also works. The microwave is quick, but it makes the potatoes soft.
- Potato swaps: Yukon Gold potatoes give creamy centers and golden edges. Russets get a little fluffier and crisper, but they can break apart more easily. Red potatoes also work and hold their shape well.
- Flavor swaps: Add a pinch of cayenne for heat, swap paprika for Cajun seasoning, or stir in cooked bacon, diced ham, or shredded cheese at the end. If your seasoning blend contains salt, reduce the added salt first.
Cook's note
A 12-inch skillet is ideal for this amount of potatoes. If your pan is smaller, cook the potatoes in two batches. Crowding the pan traps steam, which makes the potatoes tender but less crisp.
04Frequently asked
Questions & answers
Do I have to boil the potatoes before making home fries?
You do not have to, but it helps. Parboiling cooks the centers before the outsides get too dark. If you skip it, dice the potatoes smaller, cover the skillet for part of the cooking time, and expect a longer cook time.
Why are my home fries sticking to the pan?
The pan may not be hot enough, or the potatoes may be too wet. Let the oil heat before adding the potatoes, dry them well after boiling, and give them time to form a browned crust before turning.
Can I make home fries with frozen diced potatoes?
Yes. Use frozen diced potatoes or frozen hash brown cubes straight from the freezer. Cook them in a hot oiled skillet and add a few extra minutes. Check the package first, since some frozen potatoes are already seasoned.
What is the difference between home fries and hash browns?
Home fries are usually diced or sliced potatoes cooked until browned, often with onions or peppers. Hash browns are usually shredded potatoes cooked into a crisp layer or small patties.
Can I make these without onion?
Yes. Leave the onion out and keep the seasoning the same. You can add bell pepper, mushrooms, or a pinch of onion powder if you still want a savory flavor.
05Keep cooking
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