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This home fries recipe is the perfect blend of crispy potatoes, with butter soft insides, spiced to perfection.
I love taking traditional restaurant recipes and making them simply at home. The goal is always to make them simple to make, but better than what you would get eating out. And that is exactly what we have here.
These home fries are perfectly crisp on the outside but tender on the inside. And they have the best flavor. This delicious home fry recipe is going to become a regular part of your brunch routine.
Home Fries Ingredients
- Potatoes: Russet potatoes work well due to their high starch content and low moisture, and you don’t even have to peel them. Dice the potatoes into even-sized pieces so they cook evenly.
- Baking soda: Adding a little bit of baking soda to the water to boil the potatoes helps break down the surface of the potatoes slightly, creating a crispy exterior but a soft interior.
- Butter: Adds rich, savory flavor and helps give the home fries a golden finish.
- Olive oil: Combines with the butter for frying the potatoes. The butter adds flavor, while the oil gives them a crisp finish.
- Paprika: Adds a warm, smoky flavor to the home fries.
- Cayenne pepper: Gives the crispy home fries a kick without overpowering the flavor.
Fried onions are a great compliment to these breakfast potatoes! If you would like to add diced onion or bell peppers, I recommend that you cook or sauté them separately, then add them to the potatoes once everything is cooked.
How to Make Home Fries
Parboil the Potatoes
Bring a large pot of water to a boil. Add in the potatoes, baking soda, and salt to the boiling water and cook for one minute. Drain the potatoes well, and pat them dry.
Heat the Butter
Combine the butter and oil in a large heavy-bottomed skillet over medium heat until the butter is fully melted.
Cook the Potatoes
Add the potatoes, salt, paprika, and cayenne pepper. Toss the potatoes so they are fully coated and in an even single layer. Cook for 10 minutes without moving the potatoes. Then toss and continue cooking for five more minutes.
Avoid overcrowding the pan so that the potatoes can cook evenly and they can all get that nice, crispy outside that makes them so delicious. If they don’t all fit at once, cook them in batches. If working in batches, be sure to add more butter and oil in between batches.
Storing and Reheating Leftovers
Store any leftover home fries in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in a skillet, or in the oven or air fryer until heated through.
What to Serve with Home Fries
These fried breakfast potatoes make the perfect breakfast side dish! Here are a few other ideas to round out your meal.
Scrambled Eggs or Easy Poached Eggs
Air Fryer Bacon
Crustless Spinach Quiche
Buttermilk Waffles
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Ingredients
- 5 small Russet potatoes or 3 medium-large potatoes, scrubbed clean and cut into 1/2 inch cubes
- 1/4 teaspoon baking soda see note
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon paprika
- dash cayenne pepper
Instructions
- Bring a large stock pot of water to a boil. Add in the potatoes, baking soda, and salt. Let the water return to a roaring boil, then cook for 1 minute. Drain the potatoes well and pat dry. 5 small Russet potatoes, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt
- Combine the butter and oil in a heavy-bottomed large skillet over medium heat until the butter is fully melted. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add the potatoes, kosher salt, paprika, and cayenne pepper. Toss the potatoes so they are fully coated and in an even layer. Cook for 10 minutes without moving the potatoes. Toss and continue cooking for 5 more minutes. Serve right away and enjoy! 1/2 teaspoon paprika, dash cayenne pepper, 1 teaspoon kosher salt
Notes
did you make this
Home Fries
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Easy Grilled Potatoes
Hashbrown Casserole
Air Fryer Potato Wedges
The Best Roasted Baby Potatoes
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Home Fries
Ingredients
- 5 small Russet potatoes or 3 medium-large potatoes, scrubbed clean and cut into 1/2 inch cubes
- 1/4 teaspoon baking soda see note
- 1/2 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon paprika
- dash cayenne pepper
Instructions
- Bring a large stock pot of water to a boil. Add in the potatoes, baking soda, and salt. Let the water return to a roaring boil, then cook for 1 minute. Drain the potatoes well and pat dry. 5 small Russet potatoes, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt
- Combine the butter and oil in a heavy-bottomed large skillet over medium heat until the butter is fully melted. 1 tablespoon unsalted butter, 1 tablespoon olive oil
- Add the potatoes, kosher salt, paprika, and cayenne pepper. Toss the potatoes so they are fully coated and in an even layer. Cook for 10 minutes without moving the potatoes. Toss and continue cooking for 5 more minutes. Serve right away and enjoy! 1/2 teaspoon paprika, dash cayenne pepper, 1 teaspoon kosher salt
Notes
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