Filed Under: Breakfast | Brunch | Savory

Home Fries

By Tessa Arias
May 25th, 2022
5 from 2 votes
5 from 2 votes

Your family will love this Home Fries recipe! These breakfast potatoes are easy to make, loaded with flavor, and have that perfect crispy yet fluffy texture. Serve with eggs and bacon for a crowd-pleasing breakfast!

Yield: 6 servings

Prep Time: 10 minutes

Cook: 25 minutes

Tessa's Recipe Rundown...

Taste: So much more flavorful than any home fries I’ve had out to breakfast at a restaurant. These babies are savory, slightly spicy, and slightly sweet.
Texture: The potatoes have that rich golden brown, buttery crust and fluffy inside. What’s better than that?
Ease: Not exactly an on-the-go breakfast recipe but perfect for Sunday breakfasts or brunches.
Appearance: The potatoes with their golden crusts and the red bell peppers just look like comfort food.
Pros: Your family will ask you to make these potatoes every weekend.
Cons: Requires some times at the cutting board and at the stove.
Would I make this again? Yes.

Waiting in long lines for brunch at a restaurant or diner < making delicious, easy, crispy Home Fries right at home to enjoy with family.

These breakfast potatoes make the absolute best breakfast side dish.

But they’re so delicious, you could really eat them any time of day!

These potatoes are ultra crisp on the outside and fluffy inside, just like the ones from the diner.

They also taste AMAZING, thanks to the seasonings we sprinkle over the potatoes.

Fry up with some bacon and eggs for the most delicious breakfast.

How to Make Home Fries

What are home fries?

Home fries are a breakfast dish or side dish of potatoes that have been parboiled, and then seasoned and pan-fried to crispy potato perfection. They’re often cooked with other veggies and served alongside eggs, bacon, or sausage.

What is the difference between home fries and fried potatoes?

Home fries are diced potatoes that are boiled then pan-fried. They’re not deep fried like ‘fries’, and they’re not shredded like hash browns.

Ingredients for Home Fries

  • Olive oil
  • Yellow onion
  • Red and green bell pepper
  • Baking soda (see below)
  • Yukon Gold potatoes
  • Unsalted butter
  • Seasonings: salt, black pepper, paprika, Italian seasoning, garlic powder, red pepper flakes
  • Green onions

Why use baking soda in breakfast potatoes?

Adding baking soda to the boiling water to cook these potatoes makes the water more alkaline. This helps to break down and rough up the surface area of the cubed potatoes with a kind of starchy paste. Once that starchy paste hits the heat of the frying oil, it helps the potatoes to develop an ultra crisp exterior while maintaining a fluffy interior.

If you’re curious about how baking soda works, check out my Baking Soda vs. Baking Powder article for more of the science of these two leaveners.

What is the best potato for home fries?

I suggest using Yukon Gold potatoes for home fries. These starchy potatoes fry up nice and crispy in the cast iron skillet.

Russet potatoes are another good option.

Should you boil potatoes before frying them?

Yes, don’t skip the boiling. This is essential for the potatoes to develop an ultra deeply golden crispy crust with a fluffy interior.

How to make home fries CRISPY:

Cook in boiling water with a little bit of baking soda before frying in a hot oil. Use a heavy bottomed pan, like a cast iron skillet, to help develop that golden crispy crust. Avoid using a nonstick pan for this recipe. The most important part is to have PATIENCE! Don’t stir the potatoes around too much, otherwise they won’t get crispy. You know the potatoes are ready to stir when you can easily pick one up with your spatula or tongs and it doesn’t stick to the pan. If it’s still sticking, it likely hasn’t developed enough of a crust to release naturally.

How to store breakfast potatoes:

Breakfast potatoes are definitely best served hot off the pan. You can cube, boil, cool, cover, and refrigerate a batch of them in advance as well as chop up all the other ingredients and refrigerate them. This is helpful if you’re hosting company for breakfast or brunch.

If you have leftovers, cover and refrigerate them for up to 2 days. Reheat either in a pan or large skillet over medium-high heat on the stove top until warmed and crispy again, or on a sheet pan in a 400°F oven until warmed and crispy again.

More breakfast recipes:

5 from 2 votes

How to make
Home Fries

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Your family will love this Home Fries recipe! These breakfast potatoes are easy to make, loaded with flavor, and have that perfect crispy yet fluffy texture. Serve with eggs and bacon for a crowd-pleasing breakfast!


  • 3 tablespoons olive oil, divided
  • 1 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 teaspoon baking soda
  • 2 pounds Yukon Gold potatoes, skin on, diced into 1/2” pieces
  • 2 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup green onions, sliced thin


  1. Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over medium-high heat until shimmering. Add the onion and peppers and sauté, stirring frequently, until translucent and lightly browned, about 7 to 8 minutes. Transfer the mixture to a bowl and set aside.

  2. Meanwhile, bring a large pot of water to a boil. Add baking soda to the water, and stir to dissolve. Place the diced potatoes in the boiling water, cooking the potatoes until just fork tender, about 6-7 minutes.

  3. Drain the potatoes in a colander and return them back to the dry pot over medium heat. Cook the potatoes for 2 minutes in the pot, carefully stirring them, to cook off all their remaining moisture.
  4. Heat the remaining 1 tablespoon olive oil and butter in the previous 12” skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until the bottom of the potatoes is golden brown, 4 to 5 minutes.

  5. Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 more times, in 4 to 5 minute intervals. About 12 to 15 minutes total cooking time. Remove from heat.

  6. Add the onion & pepper mixture, salt, pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes. Stir until evenly combined, coating the potatoes. Top with sliced scallions and serve.

Recipe Video

Course : Breakfast
Cuisine : American
Keyword : home fries

This post was originally published in 2012 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Giselle — June 22, 2022 at 5:36 am

    I love your science behind all you baking and cooking. Why the baking soda in the water for boiling potatoes?

    • #
      Kiersten @ Handle the Heat — June 22, 2022 at 8:49 am

      Hi Giselle! Baking soda helps create an ultra crispy exterior, while keeping the middle of the potatoes super fluffy! Tessa explains the science behind this in the pink tip box above the recipe! Let us know if you try these out – I’m sure you’ll love them!! 🙂

  2. #
    Mary — June 2, 2022 at 8:21 pm

    These home fries are so good ! They take a bit of time, but totally worth it. The spices that are used give these the best flavor. Will definitely make again and again.

    • #
      Kiersten @ Handle the Heat — June 3, 2022 at 7:00 am

      Hi Mary! So happy you enjoyed these home fries!! Thank you for taking the time to let us know 🙂

  3. #
    Janet — May 25, 2022 at 9:12 am

    They are a bit of work but so good! Boiling makes the potatoes creamy while frying them gives them that crunch on the outside. Love the flavorful spices too If you wanna impress your morning breakfast crew, this is the recipe!

    • #
      Kiersten @ Handle the Heat — May 25, 2022 at 9:30 am

      Hi Janet! We are SO excited you loved these home fries!! Thank you so much for letting us know! 🙂

  4. #
    Heidi — January 19, 2019 at 8:47 am

    Your directions for cooking aren’t posted.

  5. #
    Cory — January 14, 2019 at 6:26 am

    The directions for the home fries wont show

  6. #
    Malak — September 8, 2014 at 6:56 pm

    Can i use green onions instead of normal onions?

    • #
      Tessa — September 9, 2014 at 7:52 am

      You could but I’d definitely recommend sticking with the regular onions.

  7. #
    Chad — September 29, 2012 at 11:40 pm

    You can also microwave the potatoes for 2-3 minutes instead of having to boil them. Looks yummy!

  8. #
    Melissa — September 29, 2012 at 3:42 pm

    This sounds so good! My fiance and I love to go out to breakfast whenever we have a free weekend morning together, and it’s so hard to find tasty home fries. I’ll be trying this soon!

  9. #
    Jon — September 25, 2012 at 9:08 am

    Don’t you know, we can ship to you from The Container Store?

  10. #
    Tracey — September 24, 2012 at 7:24 am

    Those could not look more amazing!! I’ve never made home fries, but we have eggs every weekend, and man would these be a fantastic addition!

  11. #
    Blog is the New Black — September 24, 2012 at 4:57 am

    Home fres are the best!!! These look awesome.

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