These home fries turn out crispy every time. They're great for breakfast or as a side dish. If you prefer crispy hash browns, use shredded potatoes (instead of cubed) and follow the recipe directions.
If you like your potatoes crisp you must add your favorite oil to this recipe either with or without butter and don't cover. The potatoes will brown their best if you don't 'play with them', just let them cook/brown turning occasionally, also for a little added flavor add a little garlic salt and onion powder.
Read MoreNext time I'll just use the frozen potatoes you get in a bag.
Read MoreIf you like your potatoes crisp you must add your favorite oil to this recipe either with or without butter and don't cover. The potatoes will brown their best if you don't 'play with them', just let them cook/brown turning occasionally, also for a little added flavor add a little garlic salt and onion powder.
Good Base recipe. I used canola oil and butter and dried off potatoes with paper towel after cutting them and they were nice and crispy when cooked. The key is not to keep stirring the potatoes if you want them crisp on the outside. I put some diced bell pepper and chopped onions. Also garlic powder and onion salt to taste. Thanks for giving me the idea for a nice compliment with our Saturday morning omelettes and fruit.
If you slice the potatoes instead of cubing them the cooking time is about right. I did 15 mins cover on and 10 off. I like this version of home fried potatoes...if you want the crispy version fry them in oil.
We make these a lot ~ for breakfast, dinner, and late-night snacking. I add chopped onion and sometimes cut up pieces of bacon (yum). You can really play with the spices here ~ whatever appeals to you.
Finally a fool-proof home fries recipe! We used red bliss potatoes with rosemary, then threw in some minced garlic for the second 10 minutes. They came out perfect. Great with any meal. Almost impossible to mess these up! This has now become my official home fries recipe. Thanks Angie!
Growing up, my mother and grandmother always quarted their potatoes and boiled, drained, and refrigerated them overnight. The next morning they cubed them and fried them in butter with salt, pepper, and onion. The frying time was quicker in the morning. I have tasted them both ways and I personally think they taste better when pre-boiled the day before. (Evenly cooked thoughout too.)
This is a great base for home fries. Like any other recipe everyone has their preference. Some people swear by bacon grease, others by oil - cook the potatoes in whatever you like and get them just as crispy as you like. Thin sliced or cubed with or without onions or spices. Home fries are a Sunday breakfast tradition that go great with any kind of egg, bacon and toast.
Super tasty and super easy! Here are my suggestions: Cook potatoes covered for 8 minutes with salt, pepper, butter and 2 tbsp veggie oil. Uncover- add chopped onion, bacon, and paprika. Cook another 8 minutes uncovered. Limit the stirring, they brown up better if you let them sit.
Much better with half bacon grease, half butter. It's one of my favorite ways to eat homefries, especially when trying to recover from a heck of a hangover. Say it with me, EVERYTHING IS BETTER WITH BACON.
Made these this morning, used yukon golds and added some onion as well. Family loves these nice and crispy with salt,pepper,and ketchup. Thanks!
That's an absolutely great and oh ! so easy recipe ! I made it today following the recipe to the letter ( exception: I used a combination of unsalted butter and O.O.) and it turned wonderful ! I cubed the potatoes and fried under the lid without desturbing and then took the lid off and seasoned with salt and pepper and stirring fried some more ( less than 10 minutes even ) Thank you so much for the recipe ! Everyone will enjoy the "Quick and Easy Home Fries"
Home fries are one of those "simple" recipes that are oh so hard to replicate at home. The only changes I made were using 1 1/2 tbsp butter and 1 1/2 tbsp oil (I've used both vegetable and olive oil, both work fine) per others suggestions and using Johnny's Seasoning Salt. I like the blend of seasonings in it. These potatoes came out crispy, yet moist. Great base recipe.
Good basic fried potato recipe. I find that adding a little canola or vegetable oil along with the butter will help crisp up the potatoes. Butter alone burns easily leaving the potatoes with an unpleasant look. I have better luck without using the lid.
These were very good! I made them with 2tbsp of garlic infused olive oil instead of the butter. this will be my recipe for hash browns from now on.
Delicious! Slightly crispy on the outside, tender but not too mushy on the inside. I soaked the potatoes in salted water for a few minutes before cooking (helps to remove some of the starches to keep them from sticking together when frying) I then patted them dry, and spiced them up with seasoned salt, garlic powder, red pepper flakes, and a few green onions. They were absolutely perfect! Thanks so much for this great basic recipe!
Very good recipe. I added chopped sweet onion to the oil and butter until transparent, then added the potatoes. I put Garlic powder and a hefty pinch of ground Cayenne Pepper.Had this with a Strip Steak for breakfast. Great...
Nice and crispy! Very good recipe..I added some minced onion and garlic. Definitely a keeper.
These were fantastic! I made them for breakfast this morning and they were great! I did add a little onion and garlic powder to the potatoes for an extra kick of flavor. Yummy!
Simple, but a great recipe to start with. I used 3 Yukon gold potatoes, 1 Tbsp butter, and a cast iron skillet. They tasted just like diner home fries (the butter is the key to the diner taste, I think). Mine didn't really crisp up, but I used much less fat and didn't dry them after dicing. I also added in diced onion, green pepper, breakfast sausage, and mushroom after uncovering and cooked everything probably an extra 10 minutes. I know that varies considerably from the base recipe here, but I wanted something that tasted just like diner fries to accompany my french toast, and this recipe got exactly the results I wanted.
Pretty good basic recipe, followed pretty much as written except didn't use russet but 'white premium'. I used a non-stick pan, about 1.5 tbsp butter (stick measurement) since I was too lazy to try to measure out the scaled down amounts. For my one & half potato took about 7 mins uncovered since I cut them down to small bite sized cubes & didn't want to burn them. They came out basically really crisp brown on one side yet cooked soft on the inside - like diners. Yes, quick and easy home fries. I ate it all with ketchup on the side as if dining out....will be trying other variations as others have mentioned. A keeper!
Used2 tbsn of butter and1 of oil. I seasoned with Kosher salt, Lawrys seasoned salt and course pepper. Great on a weekend or anytime.
Great! I doubled the recipe, added minced onions, onion and garlic powder, and parsley flakes. It does have a lot of butter. I lined a plate with paper towels and put the potatoes on it. I made muffins, cut them in half and placed the halves in the iron skillet I used to cook potatoes. Beautifully buttered muffins, no waste.
Good. Better than frozen and very easy to prepare. I will add some garlic and onion next time I make.
Great recipe! I only used half of a potato because I wanted to try it out for myself for breakfast. It came out great! I added onion and cooked it with the potato according to the recipe. Salt pepper and ketchup on the side, and they tasted like they were fresh from a diner, crispy outside, soft inside. awesome. I used less butter and the time was a lot shorter because I had less potato.
Nice and easy. I used seasoning salt instead of plain salt, and added a dash of cayenne cuz we like it hot :) Potatoes done nicely, and I would recommend not stirring them too frequently so they brown better.
Great recipe, I didn't change anything. I cooked the recipe exactly as posted and the potatoes turned out perfect. They were crisp and brown on the outside but still soft on the inside, without being mushy.
followed recipe instructions exactly. also added garlic salt, seasoned salt, and parsely flakes. very yummy, quick and easy to make. Thanks for keeping things simple!
Thank you for sharing your recipe for perfect potatoes for breakfast. I whipped up a triple batch to use in tailgating breakfast burritos. So yummy!
very simple and good. used olive oil and added butter at the end. seasoned with garlic and onion powder along w/ salt and pepper. served with chicken and ' daddy's fried corn and onion' recipe from this site.
They were really good! I used 4 potatoes and kept everything else the same; could have cut the butter to 2 tablespoons. I cut them pretty small and had to cook for about 8 minutes longer. Will make again!
It was very yummy and easy. I hardly ever have luck potatoes like this and they came out just like at a restaurant. I added garlic, onion powder, and Italian seasoning.
This was a pretty good recipe. I took the advice of others and added some garlic salt and union powder. I also added some diced onions. I covered my potatoes for 15 minutes and then uncovered for another 15, turning every 3-4 minutes.
Great easy recipe. I cooked a couple slices of bacon first and added 1TBSP of the oil. Very tasty!!
Followed a couple of recommendations by other reviewers: used part olive oil and part butter, added some grated onion, and cooked uncovered for about 25 mintues. Really great!
excellent, so easy! I have never made homefries before, but these turned out better than i expected! I took the advice of some reviweres, added oil as well to crisp the potatoes more and added chopped vidalia onion as well as some garlic salt. All in all, i will make again and again!
These are very yummy! I also sprinkle on some ranch dressing mix along with the salt and pepper. I make these potatoes often!
These are exactly as described: quick and easy. Oh more importantly really delicious. I sprinkled mine with salt, pepper, and red pepper flakes (aka pizza heat). So good, and I have since made them 2 more times.
I have always pre-boiled my potatoes, that is until now. Nice and simple. Delicious just the way the recipe is posted.
Works perfectly. Used 2 T. oil, 1 T. butter. Dried cubes in towel first.
These were VERY good, I used petite white potatoes and Whole Foods All-Purpose Seasoning in addition to a lil salt & pepper. These were awesome!
Made these with breakfast this morning. Very easy. As some others suggested, I pat the potatoes dry with paper towels before adding to the pan, and added some diced onion, Italian seasoning, and paprika. Took about 25 minutes (uncovered the whole time). Came out great!
These were sooo good. I made a larger serving also put alittle bit more butter and some onions. Thanks for this recipe, It is a bit hit in my household.
Worked perfectly! I have never covered my home fries before while cooking, but I will from now on. Did exactly as the recipe stated.
This recipe was simple, tasty, and quick! I spruced it up by adding diced onions, red bell pepper, cayenne, and seasoning salt.
These were simple, quick & yummy! Only thing I changed was to use Season Salt instead of regular salt. Next time I might try it with a little onion and maybe a little ham and cheese to make a meal out of it.
These home fries were great! I followed the suggestions of other people and added some chopped onions and garlic powder the last 10 minutes. Even my daughter, who is an extremely picky eater, loved them!
This was the easiest home fries recipe I have used. All the other recipes require other ingredients that I don't usually have on hand. It is so simple and tastes great! To spice it up I added red pepper flakes (just a little) and a little garlic. They tasted just like the restaurant down the street!
Very very good. This has been my most successful (and appreciated) stab at breakfast potatoes yet. PERFECTLY COOKED using the times and method provided. The second time I made them I threw in some sliced onion, a little garlic powder, and a bit of parsley.. also great!
I followed the recipe exactly and it did not work for me! The potatoes were mushy, soggy, and tasteless.
yummmy - and variations are easy and quick * good 1 !
If you've read many of my reviews you know I don't hand out 5-star ratings for anything but recipes I consider extraordinary, but this one deserves it. It's hard to believe that anything so fast and simple could taste so good. Works best for me with potato cubes that are cut about 3/8-inch square.
This recipe makes the most delicious breakfast potatoes I've ever had. I made them exactly as the recipe called for, in an enameled dutch oven. The potatoes had a tendency to stick to the bottom of the pan, and I wish I would have gotten more of it off the bottom of the pans. I will surely make this again, in a different type of nonstick pan.
Simple and tasty. I cut my potatoes a bit small and they were done faster, but they were also a bit mushy. They were extra tasty with a dash of garlic powder.
Very good and a lot less fat and calories than a traditional home fry. I added onion the second 10 minutes like a previous comment stated which I really liked. I ended up cooking it for 10 minutes covered, 10 minutes uncovered when I added the onion, and then an additional 10 minutes covered to get the potatoes tender enough.
I also sliced, which makes them a little harder to turn (the suction) but they were still delicious--tender inside and crispy outside.
This is a great home fries recipe. I fried the potato and left the pan uncovered. I fried the potatoes for 30 mins. to make sure they were cooked. I added red onion in the last 10 mins. Everybody loved them.
I have cooked quite a few things before, but never home fries. Mine were ready sooner (but that's because I have a restaurant grade stove, and its low heat is like a residential stoves high heat,) I also added chopped onions half way through. They came out very good. ADD ABOUT 3/4 TBSP OF ROSEMARY 5 MIN BEFORE ITS DONE. IT DOESN'T TASTE QUITE RIGHT WITHOUT IT.
So easy to do, and I love how it is so versatile. It's easy to add anything you like to it to make suit your taste.
These were great, and I made them exactly as written. I was worried that they would not cook through in the allotted time (they did) and that they would not get a lovely golden brown color with the lid on (they did). I made them in a few minutes on a weekday for a quick breakfast for supper. It is a good thing they turned out well as everyone hated my strata, so this is all we ate. ;-) Make with confidence! I will add these to my Easter Brunch menu.
I was looking for something fast to go along with hamburgers, and this was great!! Just what I was looking for. I can't wait to try it with breakfast.
This was an awesome home fries recipe turned out so tasty and it was fast not like the usual hash brown recipes. Easy just dice throw in pan and put lid on till tender toss to brown. Thumbs Up! So happy I looked here for the best home fries recipe to date!
Recently I've started adding some quartered Brussels sprouts when I make these potatoes. Super good! (If you like Brussels sprouts.) Some of the leaves tend to separate and get all crispy in the skillet. Make yourself a nice pile of potatoes and Brussels, then top it with an over easy egg, and mmmm.... you're in heaven.
A friend's Mom made potatoes like this but I never knew how until trying this recipe, it's so easy and tastes great! I added seasoning salt and they were perfect, thanks for sharing!
What a great way to use up potatoes! I had a few (they were getting soft, and still turned out with a perfect texture!) that I didn't want to spend a lot of time on, and tried this recipe on a whim. I sliced the potatoes into traditional french fry-shaped sticks, and followed the recipe exactly. The fries were a little brown on the side that got 10 minutes covered, and a few were soft when the batch was done, so next time I might start stirring a little sooner. Other than that, the recipe was amazing! My husband loved them, saying they were as good as the restaurant fries we had eaten last night. Easy and delicious - thank you!
Cooked these for a bit longer (10 mins., flip, 10 mins., flip, 5 mins.) and they are a hit!
These potatoes were good and very easy to make (as the title suggests). Not real flavorful, but if you're in a hurry and want a quick side dish it's great. I did think the cooking time was off quite a bit though - I cut these into bite size cubes and these took at least 45 minutes before they were cooked all the way through. We served these as a side for breakfast for dinner of scrambled eggs and bacon, but this would be good to go along with almost any type of meal. Thanks for the recipe, Angie!
thisis a very good recipe. like the other si use on thi site, its pretty simple and basic, leaving a lot of margine for adjustments according to personal preferance. the cooking time and directions are perfect. i give 5 stars (due to texture, which is a very inportant factor when cooking), however i prefer to use yukon gold or yukon rose potatoes. also, i prefer to use white pepper and coriander and a few otehr seasonings and herbs to liven up potatoes. the texture is perfect!
I make them all the time for my boyfriend. I do however love to add the thyme leaves. Love!
Pretty good recipe. It needed something a little more, so I added paprika and onions to it. This made me eat 2 servings! Next time I will cut down on the amount of butter as it was too greasy for me.
This is a great recipe - I've used it a few times and it comes out perfect every time. I cook it with the lid on for closer to 15 minutes and I like to use a mix of salt, pepper and garlic powder for the seasoning. The home fries come out crispy on the outside and the seasonings are cooked right in. Highly recommended.
Wow! These were really tasty. I added a little bit of onion at the end. They were perfect, thank you. :)
These were great! we are going to make them again but I think medium high in a cast iron skillet isn't the right temp (at least on my stove). My home fries didn't look like this picture, were more done than that.
So yummy! I took other's advice and used olive oil, chopped onions and added garlic powder and onion salt. Thank you for this recipe! We loved it.
I usually don't try things that seem this simple. I have this notion that they will be boring. This was simple and easy and very tasty. I did find that I needed to cook them longer than directed so that they weren't undercooked. My husband and baby really liked these! I will make again!
Love it, so good!! I added paprika and oil with the butter and they turned out perfect.
Great basic recipe for home fries. The second time I made them, I tossed in some fresh rosemary and garlic. Great recipe.
I had the best breakfast in a while. Made this with the fluffy eggs recipes....perfection. it was simple and quick.
Great restaurant style homefries...I use oil instead of butter and dry off the potatoes well before cooking.
Good and easy just as stated. I did add sliced onions a few minutes before the end. Tasted so good.
My family loved these. No need to peel or boil. The title says it all. I added some garlic powder and sprinkled a little parsley at the end. I'd make these for breakfast or dinner.
This was good. Used Yukon potatos, no onion or green pepper as my kids don't like them, but did season with Lowrey's. Crisped up just fine. I think the trick is to leave them alone and not turn them all the time. Let them fry for about 10 minutes before turning.
The directions were perfect. They turned out wonderful! Next time, I'll cut mine into smaller pieces so that they get a little crispier, but they were great as is.
I made these last night and they were terrific. I'd never made fried potatoes before, so the detailed instructions were very helpful. The only change I made was substituting one tbsp of butter for olive oil and using seasoning salt instead of regular salt.
Thank you so much for this recipe! I used to pre-boil the potatoes and it would take forever. This allowed me to make the potatoes in under half the time. After the first ten minutes, I added chopped onion, minced garlic, and chopped green onions. Picture perfect and delicious. Thanks a million!
Excellent. A hit with everyone. I have made these with Yukon Gold potatoes too and they're just as good.
I added some onion ans garlic powder for extra flavoring and they came out yummy!
