Home Fries Recipe

The best diner-style Home Fries recipe with crispy outsides and smooth and creamy insides seasoned perfectly with simple and tasty ingredients.

Course Side Dish

Cuisine American

Keyword home fries recipe, how to cook home fries, what are home fries

Prep Time 5

Cook Time 30

Servings servings

Calories 200kcal

Author Beth Pierce

Add the potato cubes to a large pot and fill it with cold water and a sprinkle of salt. Bring the pot to a boil and cook for 2-3 minutes. Drain the potatoes well. Use a paper towel to blot up extra moisture.
Meanwhile, heat 1 tablespoon oil and melt 1 tablespoon butter in a large skillet over medium heat. Add the onions, salt, pepper, and garlic powder and cook until soft. This will take about 7 minutes. Using a slotted spoon, plate the onions and cover them to keep them warm.
Heat 1 tablespoon oil and melt 1 tablespoon butter in a large skillet over medium heat. Once the oil shimmers, add the potatoes in a single layer in the skillet. If needed, work in batches. Cook the potatoes until browned or for about 4-5 minutes, then flip and brown the other side. Cook until tender
Add the onions back to the skillet and stir to combine. Season with more salt and pepper to taste, and if desired, sprinkle with red pepper flakes and chopped fresh herbs like parsley, thyme, or rosemary.

Both Russet potatoes and Yukon Gold potatoes work with this recipe.
If the potatoes are still not cooked through after browning, reduce the heat and continue to cook for a few more minutes.
Season with what you have and like. Try paprika, seasoned salt, Cajun seasoning, and crushed red pepper. Try fresh herbs like parsley, rosemary, dill, or thyme
These fries are best enjoyed promptly, so try to plan accordingly.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave. They will not have their original crispiness, but they will still be delicious.
To freeze, first cool completely, then store in an airtight freezer container. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a skillet on the stovetop.