Home Fries are just about the ultimate in comfort food. Not quite French fries, not quite hash browns, they’re perfectly crispy on the outside, fluffy on the inside, and seasoned with thyme and paprika. Serve them for breakfast with eggs and bacon, for lunch with a warm ham and cheese sandwich, or for dinner with a juicy burger.
If you’re a meat and potatoes lover, then this recipe is perfect for you! I happen to have one of those in my home and he is crazy for Home Fries.
I think every country and every food culture has some variation of this recipe. In the south, we have southern fried potatoes (or smother fried potatoes as some people call them). In other areas, they’re known as breakfast potatoes, house fries, American fries, bistro potatoes, or peasant potatoes.
This home fries recipe reminds me a lot of the potatoes we had at almost every restaurant on our trip to Ireland. No matter what we ordered it came with fried potatoes. And without exception all those potatoes were fantastic! Believe me, the Irish know what to do with potatoes!
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Microwave
Total Time: 30 Minutes
Servings: 2
Primary Ingredient(s): Russet potatoes, butter, oil, thyme, paprika
Skill Level: Easy
What You’ll Like About This Recipe
- It’s quick and easy enough for a weekday breakfast but special enough for Sunday brunch.
- Nothing fancy needed. Just potatoes, pantry basics, and a skillet.
- A short pre-cook in the microwave helps them cook quicker and more evenly.
- You can dress them up with onions, peppers, or ham, or keep them plain and simple.
WHAT PEOPLE ARE SAYING …
“Perfect seasonings and perfect flavor! They go wonderful with a poached egg and a little hot sauce.”
— Kristi
Ingredient Notes
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- Potatoes – Starchy potatoes make the best home fries. Choose russet potatoes (sometimes labeled as “Idaho” or “baking” potatoes in your grocery store) that are firm and free of blemishes.
- Oil and Butter– I use a mix of both. The butter adds flavor, and the oil keeps it from burning. Canola oil, vegetable oil, or peanut oil all work equally well.
- Thyme – Optional but I like it for a little pop of brightness. Use either fresh or dried.
- Paprika – To be honest, plain papriks doesn’t add much flavor but it does give the finished potatoes a prettier color. If you don’t have it, don’t worry.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Home Fries
Making home fries from scratch is easier than you might think, and with just a few simple steps, they come out perfectly crisp and golden every time.
Prep the Potatoes
- Wash the potatoes well and dry them thoroughly. Then cut them into 3/4-inch cubes.
👉 PRO TIP: I leave the skins on because there’s good flavor and texture in them, and honestly, there’s no need to make extra work peeling unless you just want to. Don’t worry if the potato cubes aren’t precisely the same size, you just want them to be approximate so they’ll cook in the same amount of time.
Par Cook in the Microwave
- Place the cubed potatoes in a microwave-safe bowl. Cover with plastic wrap, leaving a small opening on one side so steam can escape.
- Microwave the potatoes on high for 8 to 10 minutes.
👉 PRO TIP: Start checking for doneness after about 8 minutes. A sharp knife should easily pierce the potatoes. You want them to be cooked through but still able to keep their shape.
- Carefully remove the potatoes from the microwave and set them aside.
❗ CAUTION: Take care when removing the bowl from the microwave – it will be HOT!
Finish Cooking in a Skillet
- In a large skillet (preferably nonstick) over medium-high heat, melt the butter and add the oil.
- Once the mixture is hot, add the potatoes to the pan. Sprinkle evenly with the salt, pepper, and paprika.
- Use a spatula to gently lift and turn the potatoes, coating them evenly in the butter and oil. Allow the potatoes to sit for a minute or two between turns so they develop a crisp, golden-brown exterior. Continue to toss and stir every few minutes to prevent burning.
- When the potatoes are beautifully browned, remove the skillet from the heat and sprinkle with fresh thyme. While it’s absolutely not necessary, it’s a simple finishing touch that adds a little something extra.
Tips
- The microwave step is key to this recipe. It softens the centers so the skillet can take care of the crispy exterior. It also cuts down the total cook time.
- A non-stick skillet works best for me but you can also use a cast iron frying pan if you’d like. Just make sure it’s well-seasoned so the potatoes won’t stick.
- Take care when stirring and tossing the potatoes. You want to keep the pieces whole if possible. If the worst happens and they break down, you can always say you made hash browns :-)
- Actual cooking time will vary. Don’t try to rush the potatoes, just let them cook until they turn an appealing golden brown color.
Variations/Options/Add-ins
- Add about a cup of very thinly sliced onions and/or sweet bell peppers with the potatoes. They’ll cook down to be nicely caramelized.
- Add a half cup of cooked diced ham or bacon about 5 minutes before the end of the cooking time.
- Three to four cloves of minced garlic are great as an add-in.
- Substitute a teaspoon of Creole or Cajun seasoning for the salt and pepper.
- Add a generous dash of garlic powder along with the other seasonings.
- Substitute finely chopped parsley, green onions, or fresh chives for the thyme.
Keeping Leftovers
Leftover home fries can be stored in the refrigerator for up to 3 days in a tightly sealed container to maintain freshness. For the best texture, reheat in a skillet over medium-high heat with a small amount of oil. Cook in a single layer, turning occasionally, until they regain their crispiness.
More Recipes You’ll Like
- These Parmesan Garlic Baked Potato Wedges are crisp on the outside, soft in the middle, and loaded with flavor from grated parmesan, garlic, and a sprinkle of dried herbs.
- Potatoes au Gratin is a classic dish with layers of thin-sliced potatoes baked in a creamy, cheesy sauce. It’s just the kind of thing that feels right at home on a holiday table or alongside roast chicken.
- My Loaded Baked Potato Casserole has everything you love in a loaded baked potato, all in one pan with creamy potatoes, sharp cheddar, sour cream, and crispy bacon on top.
- If thinly sliced potatoes, buttery shallots, and crispy edges sound like your kind of thing, then the Crispy Roasted Potatoes will be a big hit. BeeBop declared them a keeper, and that’s saying something.
- Crispy Smashed Potatoes
- Ham and Cheese Stuffed Potatoes
Questions About Easy Southern Home Fries
They can. As a matter of fact, that’s how most diners do it. You can make them a day in advance and store them in the refrigerator. They’ll reheat nicely in a skillet with just a drizzle of oil.
I’m glad you asked! For an unforgettable breakfast, top your home fries with some grated Cheddar cheese, crumbled bacon or cooked sausage, a few finely chopped green onions, and a couple of over easy eggs. Serve with toast and jam on the side and a pot of coffee or orange juice.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Easy Southern Home Fries
Ingredients
- 1 pound russet potatoes
- 1 tablespoon butter
- 1 tablespoon oil (canola, vegetable, or peanut)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1 teaspoon fresh thyme finely chopped (or ½ tsp dried thyme)
Instructions
- Wash and dry potatoes but don't peel them. Cut the potatoes into approximately 3/4-inch cubes.1 pound russet potatoes
- Place the cubed potatoes in a microwave safe bowl. Cover with plastic wrap leaving a small space open.
- Microwave on high for 8-10 minutes or until the potatoes are tender. (Note: start checking the potatoes after 8 minutes; you want them to be tender but still keep their shape. A sharp knife should pierce through easily).
- Remove potatoes from the microwave and set aside.
- Melt the butter and oil in a large (at 10-inch) nonstick frying pan.1 tablespoon butter, 1 tablespoon oil
- Add the potatoes. Sprinkle evenly with the salt, pepper, and paprika. Using a spatula, lift and toss the potatoes to coat with the butter and oil. Be careful not to break the potatoes.½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon paprika
- Continue tossing the potatoes every few minutes to prevent burning.
- When the potatoes are a golden brown, remove the pan from the heat and sprinkle with fresh thyme.1 teaspoon fresh thyme
Notes
- Don’t skip the microwave step. It softens the interior of the potatoes so the time in the skillet is only for browning and crisping the exterior.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet over medium-high heat with a small amount of oil.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 1, 2009. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I love Fried Potatoes/ onions. Yum!! This recipe looks tasty. The next time I make fried ‘taters’, I will add thyme and paprika. I never had them this way, but, I can always experiment, Thanks for the idea.
You’re welcome!
Thanks for including a link to my quick home fries!! :)
With ancestors from the Ozarks, home fries were last night’s boiled potatoes. Whole potatoes were cut into wedges, fried in bacon grease/lard & served.
Thk u for this recipe, I made it this morning!
Jackie
You’re welcome, Jackie! We always enjoy these home fries, too.
I could never ever ever make hashbrows or home fries!!! This morning I woke up 5:30 to take the puppy out in the freezing weather, so I decided to make breakfast. I searched TasteSpotting.com and found your recipe. I’m 29 and I have been cooking since I was 16… I have NEVER EVER EVER NEVER and NEVER once again have been able to make an acceptable breakfast potato, until now!! Thank you soooo much for sharing this recipe. I know this post is old, but it’s worthy of a re-post!! My potatoes were not burned, stuck or greasy, they were perfect. The sweet smoked paprika and touch of thyme were perfect!! The only addition I had was to saute some onions, and in the furture I may add some red bell… but other than that PERFECT! Perfect seasonings and perfect flavor! They go wonderful with a poached egg and a little hot sauce. These will be repeated!!! :-D I can’t wait to try this with maybe some sweet potatoes and chili powder, paprika, pinch of oregano and touch of cumin! Yum! Thanks again for sharing!! *hugs*
I love home fries! I especially like your addition of thyme. Yum!
I am going to try these tonight, using left over baked potatoes. I’ll let you know how that goes.
Love the photos.
Miss P
That sounds good! Just make sure the baked potatoes are firm enough that they won’t fall apart. Let me know how that turns out.
They were great. It’s a good way to use the leftovers. Thanks for the idea.
Miss P
That’s good to know. Glad it worked out well for you.
Home Fries looks so delicious. I love potatoes cooked anyway. I will surely be cooking these. Thank you and have a wonderful day.
no fries are better than home-made ones. love the idea of adding a little paprika!!!
I had such problems getting my fried potatoes just right for a long time. You have definitely found a great recipe! Thanks for sharing it here. My problem was that I just wasn’t cooking them long enough… I guess I was too impatient!
I love that you put a dash of paprika on at the end. My Mom always used to do that and her fried potatoes were always my favorite, of course. Thanks again for posting this wonderful recipe!
Give these a try, Jessie. You’ll really like them.
My mother use to make American fries that looked just like these except she added onion.
Onion would be good in these, too. Also you could use any other herb you like.
Those look so delicious and comforting!
These homefries look perfect.
I could eat potatoes for every meal of the day…Yum.
Oh home fries are the best!. Although I am the type who slices potatoes for home fries these look amazing ;) the addition of thyme sounds great
Yum. Nothing beats home fries. Add some corned beef and you got yourself some hash. Yum!!
Oh yummy… I love potatoes!!