Home Fries are the perfect crispy, crunchy side to any breakfast, lunch, or dinner.
Do you have a go-to order on a diner menu? Sometimes it’s hard for me to choose…do I want a classic diner breakfast or am I in the mood for a tuna melt? And there have been times when I’m trying to decide and then a server walks by carrying a plate of meatloaf and I’m like, “Oh, never mind: I want that!” But one thing never changes when I’m in a diner: no matter whether I go with a breakfast, lunch, or dinner option, I am definitely getting the home fries!
You know I am a huge fan of the potato, pretty much in any form. But there’s just something about home fries—those little cubes with their delectably crunchy crusts and creamy insides—that brings me so much pleasure. I used to think that I could only get perfect home fries at our local diner, but now, with this recipe, I can have them whenever I want (which is pretty often), and so can you!
Microwaving the potatoes before frying them contributes mightily to the Home Fries’ tender interior, which is the ideal complement to the crispy exterior. Be patient at this stage, because when the potatoes hit that hot oil, you need to leave them there for several minutes to allow that irresistible crust to form, and then you have to flip them and wait again. But as you know, “Good things come to those who wait,” and these Home Fries are definitely worth waiting for.
Home Fries as part of a delicious breakfast is a given, right? You can have them with any kind of egg dish, like Sunny-Side Up Eggs or these cheesy Mini Spinach Frittatas. But they also make a great side for lunch or dinner…one of our favorite meals around here is Baked BBQ Chicken Breast with these Home Fries and some Slow Cooker Baked Beans.
Why Russet Potatoes Are Best for Home Fries
There are so many different kinds of potatoes and sometimes it’s hard to choose which ones work best with certain recipes. Some potatoes are waxier, like red potatoes, and work well in potato salad. Some are considered all-purpose, like the Yukon Gold, which I love to use for mashing. But when it comes to Home Fries, you want the starchiest potato: the beloved russet.
Russets, also known as Idaho potatoes, have the highest starch content of all potatoes. That is very important when you are making Home Fries because it’s the thing that allows them to crisp up so perfectly. Russets are also low in moisture, which aids in the crisping process but also helps the potatoes absorb all the flavors of the fat and spices you are cooking them in. In our recipe here, that means paprika, cumin, and garlic powder—spices that bring that rich, savory flavor that makes these Home Fries so delicious. Leaving the skin varies the texture, and provides much of the potato’s fiber, vitamins, and minerals.
How do I store home fries?
Home Fries can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months (thaw frozen Home Fries in the fridge overnight before reheating).
Serving Suggestions
One of my family’s favorite meals is ‘breakfast for dinner’. I think they ask for it a lot because they know it will come with these Home Fries (and also because we don’t always have time to make all the great morning foods in the morning!). So when that’s what they want, here’s what I make: either Steak and Eggs and Home Fries and Cinnamon Rolls, or Savory Oatmeal with Cheddar and Fried Egg, Home Fries, and this amazing Blueberry Pecan Granola over Vanilla Ice Cream and drizzled with Blueberry Sauce for dessert.
But what about ‘lunch for lunch’ and ‘dinner for dinner’? Well, Home Fries belong to those meals, too! A delish lunch can involve Turkey and Pepper Jelly Sandwiches with Home Fries and a light Mango Avocado Salad. A lovely dinner is Baked Stuffed Pork Chops with Home Fries and Roasted Brussels Sprouts. But let’s not forget about snacks, because Home Fries make a great one, especially when served with Tzatziki Sauce or Chipotle Sauce for dipping!
Home Fries
Ingredients
- 4 medium russet potatoes
- 2 tablespoons olive oil or another neutral oil
- 1 1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Wash and dry the potatoes, keeping the skin on for extra texture.
- Prick the potatoes with a fork and microwave them until they are tender but still firm, about 5-6 minutes.
- Let the potatoes cool slightly, then dice them into bite-sized pieces.
- Heat oil in a large skillet over medium heat, then add the diced potatoes, paprika, garlic powder, cumin, salt, and pepper.
- Stir to coat the potatoes with the seasonings and oil. Press them into a single layer and cook for 3-4 minutes without stirring to develop a crispy crust.
- Flip the potatoes and cook for another 3-4 minutes until golden brown and crispy to your liking.
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