Tessa’s Recipe Rundown
Taste: Savory, slightly spicy, and slightly sweet – SO much more flavorful than any home fries I’ve had at a restaurant!
Texture: The potatoes have that rich golden brown, buttery crust and fluffy interior. Heaven!
Ease: Super simple to make – the hardest part is chopping everything.
Why You’ll Love This Recipe: Breakfast comfort food.
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You’ll never want to eat breakfast at a diner again after you try these delicious homemade Home Fries!
These breakfast potatoes make the best breakfast side dish – and they’re so wonderfully flavorful, you’ll crave them for lunch and dinner, too.
These potatoes are ultra crisp on the outside and fluffy inside, just like the ones from your favorite diner.
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And thanks to the perfect combination of seasonings, they taste amazing too!
Add some bacon and eggs and enjoy the most delicious breakfast ever.
Sprinkle of Science
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 and bacon or sausage.
What is the Difference Between Home Fries and Fried Potatoes?
Home Fries are diced potatoes that are boiled and then pan-fried. They’re not deep-fried like ‘fries’, nor shredded like hash browns.
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. I haven’t tried using red potatoes.
Why Use Baking Soda in Breakfast Potatoes?
Adding baking soda to boiling water 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 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 leavening agents.
Boiling Potatoes Before Frying
Don’t skip boiling the potatoes! This is essential for the potatoes to develop a deeply golden, crispy crust with a fluffy interior.
How to Make CRISPY Home Fries
- Baking soda boil. As mentioned above, the baking soda par-boil helps tremendously in making crispy Home Fries.
- The pan. 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.
- Be patient. Don’t stir the potatoes too much, or 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 best served hot off the pan. You can cube, boil, cool, cover, and refrigerate a batch in advance, and also chop the other ingredients, cover, and refrigerate them. This is helpful if you’re hosting 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 re-crisped.
More Breakfast and Brunch Recipes You’ll Love:
Home Fries
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Ingredients
- 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
Instructions
- 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.
- 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.*
- 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.
- Heat the remaining 1 tablespoon olive oil and butter in the same 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.
- 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.
- 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 Notes
This post was originally published in 2012 and updated in 2022 with recipe improvements and new photos. Photos by Joanie Simon.
I plan to make these in the next few days; but can you boil the potatoes and let them dry out, then refrigerate overnight and then pan fry them the next day , or for best results do it all on the same day.
Best recipe guidance I’ve tried for home fries! I used peeled russet potatoes (because that’s what I had on hand) and just one color bell pepper. I boiled in the crock pot express, lid off, then drained and put them back in the warm pot to dry out (I was poaching eggs in there after this, so I was trying to minimize dishes to wash). I used an Le Creuset enameled cast iron skillet for the rest. Our kids loved them. They added sour cream and/or cheese as a topping because they were available, but said they didn’t need that to make them yummy. Next time I will have diced bacon to add as a topping as well. These are so versatile and easy to adapt to your family’s preferences and what you have on hand. Having tried many recipes, my observations on what pieces to NOT modify are: size of the dice for the potatoes, baking soda in the boiling water, drying potatoes out, and using butter and olive oil.
These potatoes are perfect!
I make home fries all the time. But wanted something a little different. This was great. Thank you. I hadn’t used baking soda before.
Delicious so much flavor!
This recipe was amazing! Thank you so much! It was better than the home fries you get at the diner.
they are best homefries I ever had.yum
These home fries were fantastic! Just enough heat for us! We loved it!
Delicious recipe. Quick and easy to make as well.
I made this and they were excellent but I put them in the microwave to soften them, like I do for baked potatoes, and it worked WONDERFULLY! Saved lots of time
These are great as a side for dinner also.