Learning how to make home fries has never been easier! My simple home fries recipe makes the crispiest potatoes with just a few ingredients. I love to make this for my family on weekends or anytime they’re craving a hearty breakfast. They’re perfectly seasoned and pan-fried with onions for a savory side dish.
I love that this home fries recipe only calls for a handful of ingredients, most of which are already in my pantry. Learning how to make home fries has made me the hero of breakfast! They are super simple for me to cook up anytime one of the kids gets a craving.
What’s in This Home Fries Recipe?
- Potatoes: Yukon Gold potatoes work best for home fries since they have a high starch content. Russet potatoes will work too.
- Vinegar: Adding vinegar (I used distilled white vinegar) to the pot of water will help the potatoes stay intact while boiling so they don’t fall apart or get mushy.
- Fats: Use both butter and vegetable oil for pan-frying. This adds in more richness and helps everything get super crispy.
- Onion: Diced onions add flavor and texture into the mix.
- Seasonings: Salt and pepper, plus fresh thyme and cilantro are all you need to season these potatoes.
Tips for Success
- I only needed to boil the potatoes for about 5 minutes, just until they started to get tender. I don’t like when they get too soft!
- Be sure to let the potatoes cool and dry after par-boiling (don’t transfer them directly to the skillet).
- I recommend adding garlic (as much as you like) while cooking the onions for a more savory flavor. I also love to mix in bacon crumbles, different herbs and spices, or even make them cheesy!
- Let the skillet, butter, and oil fully heat up before adding the potatoes.
- These potatoes are going to be their best if served fresh. When I do want to make them ahead of time I just boil, cool, chop, and refrigerate the potatoes until it’s time to eat. Then I quickly pan-fry them and serve.
How to Store and Reheat
Once cooked, I let the home fries cool completely, then store leftovers in an airtight container. We keep them in the fridge for up to 3 days. Freeze these home fries in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a warm skillet with more butter to help them crisp.
Serving Suggestions
These classic diner-style home fries go well with all our favorite breakfast foods! I love to serve them with a stack of buttermilk pancakes, scrambled eggs, buttery toast, crispy brown sugar bacon, and plenty of iced coffee.
They also make a great side for steak and eggs, a breakfast burger, or these croissant breakfast sandwiches.
5-Star Review
“I forgot to take a pic! They took longer to cook than the recipe called for, but that’s okay. (I’m at 7000 feet: everything takes longer!) I added some diced green pepper to the onions and smashed the potatoes a bit at the very end–just like NYC Greek diner home fries but better since fresh and homemade (and crispier)! Hubby loved them. Thanks!” -Annie L
How to Make Home Fries
Ingredients
- 1½ pounds Yukon Gold potatoes
- 1 tablespoon kosher salt
- 1 tablespoon distilled white vinegar
- 3 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter divided
- 1 sweet yellow onion diced
- 1-2 teaspoons minced fresh thyme
- Kosher salt & freshly ground black pepper to taste
- 1 tablespoon minced fresh cilantro parsley or chives
Instructions
- Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool.1½ pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1 tablespoon distilled white vinegar
- While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat.3 tablespoons vegetable oil, 2 tablespoons unsalted butter, 1 sweet yellow onion, Kosher salt & freshly ground black pepper
- Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil.
- Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes.3 tablespoons vegetable oil, 2 tablespoons unsalted butter
- Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley, or chives. Serve immediately.1-2 teaspoons minced fresh thyme, 1 tablespoon minced fresh cilantro
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Home Fries Step by Step
Boil the Potatoes: Place 1½ pounds of Yukon Gold potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of distilled white vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool.
Sauté the Onion: While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add 1 diced sweet yellow onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat.
Cut the Potatoes: Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil.
Cook the Potatoes: Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes.
Season the Potatoes: Add the cooked onions and 1-2 teaspoons of minced fresh thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley, or chives. Serve immediately.
I also followed the instructions,
to make the hash browns! Her’s were like making “latkes” , for the holidays.
It was very close, however, Becky ‘s recipe, was so much easier, than the traditional recipe, for latkes.
It’s easier to make hash browns with Becky , at your side. 🤗
Thank you for this delicious recipe. I eat them all day long …. Just delicious!!!🌟
I love how Becky expressed,
“How to make Egg McMuffin. “
Absolutely exceptional recipe!!
I followed her instructions ( without the meat) and it was exactly like the same as one would purchase at McDonald’s, only better!!!! 👏👏👏👏👏👏👏👏👏👏
🌟 🌟 🌟 🌟 🌟
Thank you so very much for my favourite breakfast meal 🤗👏🌟🌸🌷💐🌺🥳
This recipe was delicious! I’ll definitely be making this again
The home fries were great! I added paprika and only had dried herbs so I used those instead of fresh herbs.
Hi, are we supposed to peel the potatoes at some point?
We did not peel ours!
How long will dough keep in the fridge
I’m not sure what dough you’re referring to? These home fries will keep well for about 4 days in the fridge!
I forgot to take a pic! They took longer to cook than the recipe called for, but that’s okay. (I’m at 7000 feet: everything takes longer!) I added some diced green pepper to the onions and smashed the potatoes a bit at the very end–just like NYC Greek diner home fries but better since fresh and homemade (and crispier)! Hubby loved them. Thanks!
Sounds amazing, Annie!
They didn’t have much taste. I’d suggest adding garlic powder and broiling the potatoes after sauteeing.
Definitely modify to your liking!
nice and delicious
Thanks Andrina!
You can also microwave the potato and it turns out great. Just don’t microwave until they are mushy.