I make my home fries just like my mama used to make them. She would get a skillet going with potatoes, onions, peppers, and plenty of seasoning, then let those babies cook until the edges were nice and crispy. She didn’t even need to boil the potatoes first! Homestyle potatoes are seriously one of my all-time fave breakfast sides, boos. They’re so easy to make and just plain GOOD!
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How to Make Home Fries
These step-by-step photos show how to make home fries crispy and tender, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Home Fries Recipe
1. Sauté the onions and bell pepper in melted butter
Cook the veggies until softened and golden brown, then remove them from the skillet with a slotted spoon and set them aside.
2. Add the potatoes to the skillet and brown both sides
Let one side brown before turning them over to crisp up the other side.
3. Return the veggies and season the potatoes
Spread the onions and peppers over the potatoes, then add the salt, pepper, garlic powder, paprika, and water.
4. Cover and cook until your home fries are tender
Reduce the heat and let the potatoes cook low and slow until the centers are soft. Uncover them at the end and cook a few minutes longer if you want the edges even crispier.
PRO TIP: Keep the potatoes in cool water while you prep the veggies. It stops them from browning and removes some of the surface starch so they can crisp up better.
Full Home Fries Recipe
Home Fries recipe
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Equipment
Ingredients
- 5 medium Yukon gold potatoes chopped
- 2 tbsp butter
- 1 medium onion chopped
- 1 medium green pepper cored, seeded and chopped
- 2 tbsp vegetable oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Place the potatoes in a bowl of cool water to keep them from browning.
- Melt butter in a large skillet over medium heat. Add the onions and bell pepper and cook until golden brown, 4 to 5 minutes. Remove the onions with a slotted spoon to a plate.
- Add the oil to the skillet, add the potatoes and cook until lightly browned, 2 to 3 minutes, then turn them over and cook until browned on the other side.
- Return the onions to the pan and spread them on top of the potatoes. Season well with salt, pepper, garlic and paprika and add ¼ cup water. Cover the pan and reduce the heat to low.
- Cook for 20 minutes, or until the potatoes are tender. Serve.
Notes
How to Store
- Fridge: Let your home fries cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Add the cooled potatoes to a freezer-safe bag or container and freeze for up to 2 months.
- Reheating: Reheat them in a lightly oiled skillet over medium heat until hot and crispy again. You can also use a 375°F oven or air fryer. The microwave also works, but the potatoes won’t stay as crisp.
Nutrition
Recipe Tips
- Always dry your potatoes. Any water left on the surface will make them steam instead of brown. I spread mine over a clean kitchen towel and pat them really well.
- Cut them close to the same size. Even pieces finish cooking at the same time, so you don’t end up with some burnt and others still hard on the inside.
- Give the taters some room. Spread them out as evenly as possible so they brown properly. If your skillet is small, cook them in two batches.
- Leave your home fried potatoes alone while they brown. I know it’s tempting to keep stirring, but let them sit long enough to form a crust before turning them.
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Serving Ideas
- Eggs and Bacon: Serve these breakfast home fries with scrambled or fried eggs and a side of candied bacon. That plate won’t need another thing y’all!
- Southern Breakfast: Add cheese grits, buttermilk biscuits, and red eye gravy for a homestyle breakfast spread.
- Sweet and Savory Brunch: Balance the savory potatoes with buttermilk waffles, French toast pancakes, or brown sugar pancakes.
- Big Brunch Energy: Put them on the table with chicken and waffles, breakfast casserole, or Southern fried chicken biscuits when you’re feeding a hungry crew.
Recipe Help
White, red, russet, and Yukon Gold are all great options. I just personally love Yukon Gold because they almost taste buttery.
Nope! I leave the skins on because there’s plenty of flavor and texture in them. Give the potatoes a good scrub and you’re good to go.
They were probably too wet, crowded, or flipped too soon. Dry your potatoes well, give them some room, and let them sit long enough to get golden before turning.
Fo sho! As long as the skillet is well seasoned.
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I have made these several times and the results are always delicious. I want to double the recipe. Can you estimate how many pounds of potatoes needed? I also have family members who can’t eat dairy. Has anyone ever tried olive oil as a substitute for butter?
I’m so glad you enjoy this. 10 medium Yukon gold potatoes is roughly about 4 lbs. You can definitely use olive oil instead or a plant based butter.
The recipe is simple and delicious! Thanks
I’ve used this recipe eleventy bazillion times. It’s so easy, and it’s yummy. I add bacon sometimes, or sausage, and always cheese. I’m making it again tonight.
Just made for Sunday dinner and it was so goood! They asked if I can make them every Sunday ❤️
so delicious…so easy-peasy…you’re a genius!!!
Thank you for this recipe!! My husband ate it all! I made more later, lol.
I want to thank you for so graciously sharing your tasty recipes with the rest of us. What a gift it is to bless others with good food. And it’s a greater blessing to share the recipes with them! May you be richly rewarded!
This recipe offers insight on how to prepare a cultural staple BETTER! Many of us have recipes that are passed down from generations. What I can appreciate and love about this recipe is the thoughtfulness and education shared in the foods that we eat. This recipe helped me to elevate this family favorite in a whole new way! It will be my go to from here on out!!
Thank You!!
Our family’s new favorite potato recipe. I used red and yellow peppers instead of green. SO GOOD! Thanks!