No need to save home fries for dining out. We’re sharing the secret to making the best home fries at home so you can enjoy them any time.
I’ve made home fries for breakfast on many occasions – for research, of course. I needed to find which potato would produce the best homemade home fries so you don’t have to guess. I’ve tried red potatoes, Yukon gold, russets and even sweet potatoes! Speaking of sweet potatoes, if you’re craving a sweet potato you’re definitely going to want to try these recipes.
The best results are always from using russet potatoes. I did some research and found that this is due to their high starch content. Plus, they do an amazing job of soaking up the butter and spices! I love how they produce a soft and creamy texture on the inside while being perfectly crisp on the outside.
Patience is another ingredient you need to make home fries. Instead of cubing the potatoes and immediately starting the cooking process, you’ll need to parboil the potatoes first. This is simply putting the potatoes in a pot on the stove with water and letting them come to a boil for about 2 minutes. But be careful, you don’t want to cook them for too long like you would when making mashed potatoes. This step is very helpful for achieving the soft, creamy texture inside your home fries.
Another tip for making home fries is to cook them in a cast iron skillet. The cast iron gives off great heat and gives the potatoes tons of flavor and crispiness. Heck yes!
My secret ingredient in this recipe is using the Everything But the Bagel seasoning from Trader Joe’s. Here’s what the bottle looks like at the store. Trust me, you won’t even need ketchup if you use this seasoning on the potatoes! Whatch’ya waiting for? Let’s get cookin’.Print
- 2 Russet potatoes, large
- ½ white onion, diced
- 2 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1 Tbsp. Everything But the Bagel seasoning
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. pepper
- Dash of paprika
- Cut the potatoes into half inch cubes. Add the potatoes to a large pot, cover with water and bring them to a boil and then simmer for about 2 minutes.
- While potatoes are cooking, sauté the onion in a small skillet over medium heat until softened, about 5 minutes. Then set aside in a small bowl.
- When potatoes are done, drain and rinse with cold water. Let cool.
- In a cast iron skillet, heat vegetable oil and butter over medium heat. It’s very important that it be on medium heat and not high heat.
- Add potatoes to the skillet and make sure they are in a single layer. Add seasonings. After they are in a single layer do not touch the potatoes! Let them cook on one side until browned underneath, about 8-10 minutes. You can flip 1 potato to check doneness but try not to flip them while they cook.
- Once they are browned on one side, add in onions, stir and cook for another 2-3 minutes to brown potatoes a bit on the other side. Serve immediately.