Home Fries Recipe - The Cookie Rookie® (2024)

Home Fries Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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This simple home fries recipe makes the crispiest potatoes with just a few ingredients. I love to make this for my family on weekends or anytime they’re craving a hearty breakfast. They’re perfectly seasoned and pan-fried with onions for a savory side dish.

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Table of Contents

What’s in this Home Fries Recipe?

I love that this recipe only calls for a handful of ingredients, most of which are already in our pantry. These breakfast potatoes are super simple for me to cook up anytime one of the kids gets a craving.

  • Potatoes: Yukon Gold potatoes work best for home fries since they have a high starch content. Russet potatoes will work too.
  • Vinegar: Adding vinegar (I used distilled white vinegar) to the pot of water will help the potatoes stay intact while boiling so they don’t fall apart or get mushy.
  • Fats: Use both butter and vegetable oil for pan-frying. This adds in more richness and helps everything get super crispy.
  • Onion: Diced onions add flavor and texture into the mix.
  • Seasonings: Salt and pepper, plus fresh thyme and cilantro are all you need to season these potatoes.

Pro Tip: I only need to boil the potatoes about 5 minutes, just until they start to get tender. I don’t like when they get too soft!

What else can I add to these home-fried potatoes?

I recommend adding in garlic (as much as you like) while cooking the onions for a more savory flavor. I also love to mix in bacon crumbles, different herbs and spices, or even make them cheesy!

  • For spicier potatoes, I add red pepper flakes or cayenne pepper.
  • For cheesy home fries, I melt shredded cheese on top at the end (I recommend a sharp cheddar).
  • For a final touch, I top potatoes with hot sauce, ketchup, or sour cream.
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Can I make home fries with sweet potatoes?

Yes! Sweet potatoes are quite starchy, so they work fine as a substitute. Just follow the directions as is.

Do you have to boil potatoes before frying them?

Yes, the potatoes need to be boiled briefly in order to soften them, otherwise they won’t cook through fully while frying.

How do get super crispy potatoes?

Using both butter and oil creates a really crispy texture when pan-frying these potatoes. Let the skillet, butter, and oil fully heat up before adding the potatoes. Lastly, let the potatoes cool and dry after par-boiling (don’t transfer them directly to the skillet).

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How to Make Ahead and Store

These potatoes are going to be their best if served fresh. When I do want to make them ahead of time I just boil, cool, chop, and refrigerate the potatoes until it’s time to eat. Then I quickly pan-fry them and serve.

Once cooked, I let the home fries cool completely, then store leftovers in an airtight container. We keep them in the fridge for up to 3 days.

How to Freeze and Reheat

Freeze these home fries in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a warm skillet with more butter to help them crisp.

Serving Suggestions

These classic diner-style home fries go well with all our favorite breakfast foods! I love to serve them with a stack of buttermilk pancakes, scrambled eggs, buttery toast, crispy brown sugar bacon, and plenty of iced coffee.

They also make a great side for steak and eggs, a breakfast burger, or these croissant breakfast sandwiches.

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Recipe

Home Fries Recipe

4.41 from 102 votes

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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Serves4

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These home-fried potatoes are pan-fried until crispy for the most delicious side dish to pair with eggs, bacon, and pancakes.

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Ingredients

  • pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • 1 tablespoon distilled white vinegar
  • 3 tablespoons vegetable oil divided
  • 2 tablespoon unsalted butter
  • 1 sweet yellow onion diced
  • 1-2 teaspoons minced fresh thyme
  • Kosher salt & freshly ground black pepper to taste
  • 1 tablespoon minced fresh cilantro parsley or chives

Instructions

  • Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon kosher salt and 1 tablespoon vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain. Cool, to touch, and cut potatoes into fourths. Place the potatoes in a bowl and toss with 1 tablespoon oil.

    1½ pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1 tablespoon distilled white vinegar

  • While potatoes boil, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt & pepper and cook until onion is translucent and tender, 3-4 minutes. Transfer onion to a paper-towel lined plate and remove skillet from heat.

    3 tablespoons vegetable oil, 2 tablespoon unsalted butter, 1 sweet yellow onion, Kosher salt & freshly ground black pepper

  • When potatoes are ready, set the skillet over medium heat and add 1 tablespoon oil and 1 tablespoon butter. Heat the oil & butter until the oil shimmers, and add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until potatoes are crispy and lightly browned on the bottom (about 6 minutes).

    3 tablespoons vegetable oil, 2 tablespoon unsalted butter

  • Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley or chives. Serve immediately.

    1-2 teaspoons minced fresh thyme, 1 tablespoon minced fresh cilantro

  • Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Calories: 284kcal (14%) Carbohydrates: 32g (11%) Protein: 4g (8%) Fat: 16g (25%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 6g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 15mg (5%) Sodium: 1764mg (77%) Potassium: 762mg (22%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 209IU (4%) Vitamin C: 36mg (44%) Calcium: 32mg (3%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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More Potato Side Dishes We Love

  • Instant Pot Scalloped Potatoes
  • Au Gratin Potatoes
  • Crockpot Potato Casserole
  • Air Fryer Potato Wedges
  • Garlic Parmesan Sweet Potato Fries
  • Roasted Red Potatoes with Bacon
  • Twice Baked Potato Casserole

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Home Fries Recipe - The Cookie Rookie® (2024)

FAQs

What is the difference between home fries and hash browns? ›

For home fries, the potatoes are typically cut into small cubes, allowing for crispy edges but soft interiors. Hash browns, on the other hand, are created from shredded potatoes. Squeezing out the moisture creates a very crispy exterior.

How to freeze homemade home fries? ›

Here's how you freeze your own fries:
  1. Step 1: Rinse and Cut. I usually skip the peeling part because it's where a lot of the nutrients are, and I actually enjoy eating it. ...
  2. Step 2: Blanch. Drop the cut fries into a pot of boiling water with salt for about three minutes. ...
  3. Step 3: Freezing.

Why are they called home fries? ›

While the origin is unclear, home fries were probably named to distinguish them from French fries. According to Merriam-Webster, the term was first used in 1951.

Do you have to parboil potatoes before frying? ›

Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.

Can I use regular potatoes instead of frozen hash browns? ›

Substitute fresh potatoes for 30 ounces of frozen hashbrowns. Substitute diced green onions for 3 tablespoons dried chives.

Should I freeze homemade fries before frying? ›

Spread potatoes in an even layer on a parchment-lined baking sheet and freeze until solid, about six hours or overnight. Transfer frozen fries to an airtight freezer bag and freeze for up to six months. Homemade french fries can be baked or fried straight from the freezer.

Do you have to blanch potatoes before freezing? ›

Fresh potatoes can be frozen; however, you need to take a few extra steps to ensure their quality will hold up in the freezing process. First, cook/blanch the potatoes. Blanching means to par-cook and rapidly cool an ingredient. To prepare and freeze your potatoes cut them into whatever shape you plan to use them in.

Can I freeze uncooked potatoes? ›

You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.

Are home fries healthy? ›

In moderation and with the right cooking method, the answer is YES baked fries are healthy! While white potatoes often receive a bad reputation, much of that has to do with how we typically prepare potatoes (ahem, deep fried instead of baked), as well as the quantity in which we eat them.

Why do my home fries stick to the pan? ›

When the pan is properly preheated, add a generous amount of oil to coat the bottom of the pan. Then, carefully add the dried potatoes to the pan in a single layer, ensuring they have enough space between them. Overcrowding the pan can cause the potatoes to steam, increasing the chances of sticking.

Why do you Soak potatoes in water before frying? ›

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

How to drain potatoes without cheesecloth? ›

Since cheesecloth is cotton, other types of cotton fabric will work as a substitute. You can use a flour sack towel, pillowcase, bandana, scrap of fabric, clean cloth diaper, cloth napkin, or jelly bag to strain foods or contain little bundles of herbs.

What is the difference between home fries and fried potatoes? ›

What is the difference between Home Fries and fried potatoes? Home fries are diced potatoes that are boiled then pan-fried. They're not deep fried like 'fries', and they're not shredded like hash browns.

What is another name for home fries? ›

Home fries (US, Canada), gommer fries (Western Canada), house fries (US), American fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), or bistro potatoes (southeastern US) are a type of basic potato dish made by pan- or skillet-frying chunked, sliced, wedged or diced potatoes that are ...

What are the two types of hash browns? ›

Remarkably, there are four different styles in the hash brown category: shredded, patties, country-style (aka cubed potatoes), and O'Brien (cubed potatoes mixed with onions and bell peppers). Because plain shredded hash browns are super versatile, I zeroed in on this style.

What's the difference between hash browns and tater tots? ›

Are Tater Tots Hash Browns ? Tater Tots and Hashbrowns are very very similar,the main difference between these two dishes is the spicing. Both are best made with Russet Potatoes as they are dry and high in starch, making them perfect for crispy fried potato dishes such as french fries and tater tots.

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