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 it). 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 everywhere 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!
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Why You'll Love This Recipe
- They very versatile
- Easily accessible ingredients
- Easy to make even for beginner cooks
- 30 minutes from start to finish
Ingredients You'll Need
- Potatoes (you'll want a starchy potato like a russet or baking potato for this)
- Oil (I recommend using either canola, vegetable, or peanut oil)
- Salt and pepper
- Butter
- Thyme (optional but I like it; use either fresh or dried)
- Paprika (oops... I forgot to include that in the photo)
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
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How to Make Home Fries
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Prep the Potatoes
You'll want a starchy potato for your home fries. Choose russets (sometimes labeled as "Idaho" or "baking" potatoes in your grocery store) that are firm and free of blemishes.
Wash and dry the potatoes. I don't bother to peel them. Cut the potatoes into approximately ¾-inch cubes. Don't worry if they're not 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.
Start checking the potatoes 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 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 golden brown, remove the pan from the heat and sprinkle with fresh thyme. Dust with additional paprika if you'd like.
Tips
- 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 make 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/Addins
- Add about a cup of very thinly sliced onions and/or sweet bell peppers into 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.
FAQs
They can. As a matter of fact, that's how most diners do it. You can make them a day in advance and store 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 Recipes You May Like
- Potato, Leek and Bacon Au Gratin
- Parmesan Garlic Baked Potato Wedges
- Potatoes au Gratin
- Crispy Roasted Potatoes
- Roasted Potato Salad
- Ham and Cheese Stuffed Potatoes
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
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
- 1 teaspoon fresh thyme finely chopped (or ½ tsp dried thyme)
- ¼ teaspoon paprika
Instructions
- Wash and dry potatoes but don't peel them. Cut the potatoes into approximately ¾-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.
Notes
- A non-stick skillet works best for me but you can also use a well-seasoned cast iron frying pan.
- Take care when stirring and tossing the potatoes. You want to keep the pieces whole if possible.
- 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 into 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 in 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.
- You can make home fries a day in advance and store them in the refrigerator. They'll reheat nicely in a skillet with just a drizzle of oil.
- 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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on October 1, 2009.
More Home Fries Recipes ...
- Home Fries from Handle the Heat
- Sheet Pan Home Fries from Skinny Taste
- Quick Crispy Home Fries from Everyday Maven
- Sweet Potato Home Fries from How Sweet Eats
Weezy says
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.
Lana Stuart says
You're welcome!
alyssa | everydaymaven says
Thanks for including a link to my quick home fries!! :)
Rex Hall says
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.
Jackie says
Thk u for this recipe, I made it this morning!
Jackie
Lana says
You're welcome, Jackie! We always enjoy these home fries, too.
Kristi says
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*
gaga says
I love home fries! I especially like your addition of thyme. Yum!
Miss P says
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
Lana says
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.
Miss P says
They were great. It's a good way to use the leftovers. Thanks for the idea.
Miss P
Lana says
That's good to know. Glad it worked out well for you.