Julie Clark
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Home Fried Potatoes
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Master the art of making irresistible home fried potatoes. Uncover easy-to-follow steps for a deliciously crispy, golden potato side dish.
Table of Contents
Everyone loves going to their favorite breakfast diner and having a pile of golden brown home fried potatoes. With crispy outside and melt in your mouth insides of fluffy Russet potatoes…crispy fried potatoes are a highly sought after recipe that everyone wants to perfect.
I’ve made home fried potatoes for years, and honestly we’ve had varying results. Sometimes they get too oily. Other times they don’t get cooked through so aren’t soft (this is the worst). And yet again, they may end up over done and burnt.
I spent some time working with potatoes and testing different methods to come up with the recipe that is sure to impress.
About this Home Fried Potatoes Recipe:
- Flavor: The flavor variations are endless, but for this recipe, I stick with a salt, pepper, garlic & onion powder combination which makes a great base to a weekend brunch or a cozy family dinner.
- Texture: Soft, fluffy potatoes with a crispy, golden-brown finish.
- Method: To use my method, you’ll need a stove top. That will include a pot to boil the potatoes, then a pan to fry them in. The whole process takes less than 1 hour. and much of the time is hands off.
Our 3 Steps to the Best Home Fried Potatoes
There are three key steps to making home fries:
- Soak the potatoes. Soaking the potatoes in cold water for 30 minutes to an hour before boiling helps to wash away excess starch on the surface of the potato. This results in a crispier texture when fried. Excess starch can cause sogginess or potatoes sticking together.
- Parboil the potatoes. To ensure even cooking and a tender interior, start by parboiling your potatoes. Simply place the diced potatoes in a pot of cold water, bring it to a boil, and cook for 5 minutes until slightly softened. Drain the potatoes and let them steam dry, which will help achieve a crispy exterior when frying.
- Fry the potatoes. After the potatoes have steamed dry and cooled slightly, add them to a frying pan with hot oil. The potatoes should be golden brown within 10-15 minutes.
Doesn’t this seem like a lot of steps?
Why not just throw the cubed potatoes in a frying pan? I mean, you certainly could and we’ve done that for years. But if you’re looking at restaurant quality fried potatoes, sometimes it takes an extra step or two. I highly recommend soaking the potatoes and boiling potatoes before frying. Give it a try and see what you think.
What potatoes are best for frying?
When it comes to frying, selecting the right type of potato can significantly impact the final outcome. For the best results, choose potatoes with a high starch content and low moisture, as they yield a crispy exterior and a fluffy interior when fried.
The most popular choice for frying are Russet potatoes (also known as Idaho potatoes). Russets are high-starch potatoes with a mildly earthy flavor. They develop a crisp, golden-brown crust when fried. They may fall apart slightly when frying, but that’s a much-loved characteristic of home fries.
Yukon Gold potatoes are a solid second choice. They aren’t as starchy as Russets, but still work well for frying due to their moderate starch content. They have a creamy, buttery taste and a golden color that adds visual appeal to the dish.
How to Make Home Fries
- Wash the potatoes and cut into 1” cubes.
- Place the cubes in a large bowl and cover with water. Allow them to sit for 30 minutes.
- Drain the water off the potatoes and rinse the potatoes.
- Pour 6 cups of water in a large pot and add the potatoes.
- Heat the potatoes until boiling, then allow to boil 5 minutes or until mostly soft. The exact timing will depend on how big the pieces of potato are. The need to be tender, but they’ll cook a little longer in the pan.
- Drain the potatoes and let them steam dry to evaporate the moisture.
- Heat 3 tablespoons of oil in a large nonstick skillet (granite coating works great). Heat over medium high heat.
- Add the potatoes, then sprinkle the seasoning on top.
- Cook and stir the potatoes for about 10-15 minutes until they are golden brown. If the skillet is not non-stick, you may have to add more oil so that they don’t stick to the bottom. With non-stick pans, you can use less oil, but don’t scrimp on the oil if you want the potatoes to be golden brown.
How to Season Fried Potatoes
Seasoning fried potatoes can be as simple or as complex as you like. Here are some popular seasoning ideas to enhance the flavor of your fried potatoes:
- Basic seasoning: Start with a simple combination of salt and freshly ground black pepper to bring out the natural flavors of the potatoes. This works well with almost any dish.
- Garlic and onion: Add a touch of minced garlic or onion powder to the potatoes while frying for a savory twist. This is my favorite combo for fried potatoes.
- Paprika: Sprinkle smoked or sweet paprika over your fried potatoes for a hint of smokiness and a pop of color.
- Herbs: Fresh or dried herbs like rosemary, thyme, parsley, or chives can add an earthy flavor to your fried potatoes. If using fresh herbs, be sure to add them towards the end of the cooking process to preserve their flavor and color.
- Parmesan cheese: Grate some Parmesan cheese over your fried potatoes just before they’re done for a rich and salty addition. The cheese will melt slightly and create a delicious crust.
- Spicy kick: If you prefer a bit of heat, add a pinch of cayenne pepper or red pepper flakes to your seasoning mix.
What to Serve with Home Fries
Home fries are delicious for breakfast or brunch served with eggs, bacon and sausage.
It also goes great with garlic butter steak or oven baked pork chops.
Home Fried Potatoes
Master the art of making irresistible home fried potatoes. Uncover easy-to-follow steps for a deliciously crispy, golden potato side dish.
Servings 4
Prep Time 15 minutes
Cook Time 15 minutes
Soak Time 30 minutes
Ingredients
- 2 pounds Russet potatoes
- 3 tablespoons vegetable oil peanut oil or coconut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Wash the potatoes and cut into 1-inch cubes.
- Place the cubes in a large bowl and cover with water. Allow them to sit for 30 minutes.
- Drain the water off the potatoes and rinse the potatoes.
- Pour 6 cups of water in a large pot and add the potatoes.
- Heat the potatoes until boiling, then allow to boil 5 minutes or until mostly soft. The exact timing will depend on how big the pieces of potato are. The need to be tender, but they’ll cook a little longer in the pan.
- Drain the potatoes and let them steam dry to evaporate the moisture.
- Heat 3 tablespoons of oil in a nonstick large skillet over medium high heat.
- Add the potatoes, then sprinkle the seasoning on top.
- Cook and stir the potatoes for about 10-15 minutes until they are golden brown. If the skillet is not non-stick, you may have to add more oil so that they don’t stick to the bottom. With non-stick pans, you can use less oil, but don’t scrimp on the oil if you want the potatoes to be golden brown.
- Serve the potatoes right away. Store any leftovers in the refrigerator in an airtight container for up to 3 days.
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 272kcal | Carbohydrates: 42g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 593mg | Potassium: 956mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 2mg
Frequently Asked Questions
Can you use any potato for home fries?
The best option is Russet potatoes with Yukon Gold coming in second. While these two varieties are considered the best options, other potato varieties can also be used, but the texture and taste may vary. It’s essential to experiment and find the potato that best suits your preferences for your fried dishes. Everyone likes something different!
What oil is best for frying potatoes?
Use an oil that has a high smoke point. Vegetable or peanut oil work great when you pan fry potatoes. Olive oil has a lower smoke point so you’ll have to keep it on medium heat so the oil doesn’t burn.
Can I use a cast iron skillet?
Yes, and we often do. Make sure skillet is well seasoned to prevent the potatoes from sticking.
Are home fries the same as cottage potatoes?
Cottage potatoes are cut in slices. The potato slices are usually baked until they are crispy.
Why are my deep fried potatoes soggy?
Usually fried potatoes are soggy when the oil isn’t hot enough. Oil needs to be about 325ºF.
Other Potato Recipes
Find a new potato recipe to love:
Mashed Potato Cakes Whole30 Potato Salad Tuna Stuffed Potatoes Air Fryer Baked Potatoes Air Fryer Potato Wedges Slow Cooker Garlic Mashed Potatoes Rosemary Roasted Potatoes Mexican Potato Wedges Potatoes O’Brien Twice Baked Potatoes Irish Potato Cake Roasted Red Potatoes Baked Sweet Potatoes Mashed Sweet Potatoes Potato Leek Soup Brown Butter Mashed Potatoes Baked Potato Soup pizza twice baked potatoes
