Home fries is an easy, crispy potato side dish made in a pan and can be served for breakfast or dinner. Potatoes are the most comforting side dish for your eggs and meat and it’s even better when it’s seared to a crispy perfection. There are two great ways to make home fries and you can read and decide which is best for you.
Home fries is usually thought of as a breakfast food item, but my family loves to eat it any time of the day. It’s actually my family’s favorite way of eating potatoes and my favorite way of cooking it. You get crispy potatoes that are soft on the inside with minimal effort. These awesome potatoes only take about 30 minutes too.
I’ve been making these potatoes since I was about 10 years old and before that, my mom made it for me. Potatoes are the best comfort side dish whichever way it’s cooked. Kids love it just as much as adults. So whether you’re serving it for breakfast or dinner, you know that everyone in the family will love it.
After so many years of making these potatoes, I figured out the best potatoes to use, the best pans to use, seasoning I like, and whether potatoes need to be parboiled or not.
WHICH PANS TO USE
When it comes to the pan, I like to use a pan that had less chance of potatoes sticking to it because I prefer to use less oil. Pans like stainless steel and bare cast iron have higher tendencies of potatoes sticking to it so I don’t usually use those. Although, a well seasoned cast iron skillet and an enamel cast iron like Le Creuset will work quite nice.
Just to be safe and if you want it to be hassle free, I recommend non-stick cookware.
To help ensure that the food doesn’t stick to the pan, use a clean pan and preheat it first. Always make sure to use clean cookware, no matter which type you use. If a pan has any leftover food residue, there is a higher chance that new food will stick to it.
It’s important to preheat the pan before adding anything to it. As the pan heats up, the surface of the pan expands. If you place food in the pan while it’s cold, the surface of the pan will “hold on” to the food as it expands.
WHAT POTATOES TO USE
I’ve tried just about every type of potato for home fries and golden potatoes are the best in taste and texture. Red potatoes come as a close second with a very similar texture but the taste of red potatoes is a little different. Golden potatoes have a very slight sweetness to them, while red potatoes don’t.
Idaho potatoes actually work the worst so I do not recommend using it for home fries.
DO I HAVE TO PARBOIL POTATOES
There is actually quite a debate surrounding this question. Many people believe that potatoes absolutely have to be parboiled for home fries, while others believe that raw potatoes taste best.
Personally, I always made home fries with raw potatoes and that is the method that I like the best. But, let’s talk about the difference between two methods.
Parboiling Home Fries:
To parboil potatoes, place potatoes in hot, boiling water and cook for 6-7 minutes. Time will depend on the size of the potatoes. So if you’re using baby golden potatoes, boil it for 3-4 minutes. Let potatoes cool before cutting.
The biggest benefit of using parboiled potatoes is saving time, of course. You can parboil potatoes ahead of time and keep it in the fridge for a few days. It will be easier to grab and cook faster in the morning.
The drawback of using parboiled potatoes is the texture and the fact that it falls apart easier. Texture of pre-cooked potatoes in home fries is crumblier and mushier than when using raw potatoes. Parboiled potatoes also don’t get as nice of a sear because they tent to fall apart while stirring.
Using Raw Potatoes:
Using raw potatoes gives a little different texture. Potatoes are crispy on the outside and still nice and soft on the inside but the texture is more smooth and silky vs crumbly. Sear on the outside also comes out crispier.
The drawback of using raw potatoes to make home fries is the time. It could take 10-15 minutes longer to cook, depending on how thick you cut the potatoes.
HOW TO MAKE HOME FRIES
Whether you parboil potatoes first or not, you’ll need to cut them into small cubes that are about 1/2 inch thick.
Preheat a cooking pan over medium heat and add some oil. Add cut potatoes and season it well.
Cover the pan with a lid and let potatoes cook, stirring occasionally.
Once potatoes are fork-tender, take off the lid and cook potatoes uncovered for a few minutes to give it a crispy browned sear.
CAN I REHEAT HOME FRIES?
Store leftover fries in a refrigerator, in a food storage container with a lid. Reheat it anytime in a preheated pan with a little bit of oil. Start reheating with a lid on to heat them through and then, take off the lid and cook a few more minutes to crisp the sides.
MORE POTATO RECIPES TO TRY:
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
Connect with Will Cook For Smiles!
Be sure to click below and follow me on my social media, so you never miss a recipe.
Don’t forget to sign up for email, so you won’t miss any new recipes.
Home fries is an easy, crispy potato side dish made in a pan and can be served for breakfast or dinner.
- 2 lbs golden potatoes
- 2-3 tbsp canola oil
- cracked black pepper
- garlic powder
- cayenne pepper
- dried parsley
- dried dill weed
No need to peel potatoes, simply wash each one with a soft scrub sponge.
Cut potatoes into small cubes that are about 1/2 inch thick. (You can even go smaller to cook potatoes faster.)
Preheat a cooking pan over medium heat and add oil.
Add cut potatoes and season it well. Stir and cover with a lid. Let potatoes cook, stirring occasionally.
Once potatoes are fork-tender, take off the lid and sear potatoes uncovered for a few minutes to give it a crispy browned sear.
To parboil potatoes (optional):
To parboil potatoes, place potatoes in hot, boiling water and cook for 6-7 minutes. Time will depend on the size of the potatoes. If you’re using baby golden potatoes, boil it for 3-4 minutes. Let potatoes cool before cutting.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.