Home Fries are the ultimate 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 house fries, American fries, bistro potatoes, or peasant potatoes.
Home fries remind 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!
❤ Why You’ll Love This Recipe
- They’re very versatile
- Easily accessible ingredients
- Easy to make even for beginner cooks
- 30 minutes from start to finish
🛒 Ingredients You’ll Need
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Potatoes – Starchy potatoes make the best home fries. Choose russets (sometimes labeled as “Idaho” or “baking” potatoes in your grocery store) that are firm and free of blemishes.
- Oil – I recommend using either canola, vegetable, or peanut oil.
- Salt and Pepper
- Thyme – Optional but I like it; use either fresh or dried.
- Paprika – Oops… I forgot to include that in the photo.
🔪 How to Make Home Fries
Prep the Potatoes
- Wash and dry the potatoes. I don’t bother to peel them. Cut them into approximately ¾-inch cubes.
👉 PRO TIP: Don’t worry if the potato cubes aren’t exact, you just want them to be about the same size so they’ll cook in the same amount of time.
Par Cook in the Microwave
- Place the cubed potatoes in a microwave-safe bowl and cover with plastic wrap leaving a small opening on one edge so the steam can escape.
- Microwave on high for 8-10 minutes or until tender.
👉 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.
- 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
- Melt the butter and oil in a nonstick frying pan.
- When the butter and oil are hot, add the potatoes. Using a spatula, lift and toss to coat with the butter and oil. Be careful not to break the potatoes. Add salt, pepper, and paprika.
- Continue tossing every few minutes to prevent burning.
- When the potatoes are golden brown, remove the pan from the heat and sprinkle with fresh thyme. Dust with additional paprika if you’d like.
- 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.
- 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.
- Substitute finely chopped parsley, green onions, or fresh chives for the thyme.
❓ Questions About 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.
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
- 1 pound russet potatoes
- 1 tablespoon butter
- 1 tablespoon oil (canola, vegetable, or peanut)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon fresh thyme finely chopped (or ½ tsp dried thyme)
- ¼ teaspoon paprika
- Wash and dry potatoes but don't peel them. Cut the potatoes into approximately 3/4-inch cubes.
- 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.
- Add the potatoes. Using a spatula, lift and toss the potatoes to coat with the butter and oil. Be careful not to break the potatoes. Add salt, pepper, and 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.
- Home fries may be made a day in advance and stored in the refrigerator. Reheat in a skillet with just a drizzle of oil.
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.