Easy Southern Home Fries

Crispy, golden home fries made with simple ingredients and Southern know-how. A quick, skillet-cooked side perfect for breakfast, brunch, or supper.

Prep Time 5

Cook Time 25

Total Time 30

Servings

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

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.