Ultimate Crispy Home Fries

You know people can say what they want about Facebook but honestly I think it’s an amazing thing.  Due to how much I work and where we live, it’s honestly at times the only way I can talk with my family and friends or ‘see’ them.  And with my starting TKW Facebook page I’ve met so many amazing people all over the world. It’s truly been a blessing.  Once I graduated high school I lost track of pretty much everyone I was friends with growing up.  We all venture out into the world, and make new lives, meet new people.  However at times we tend to think back and play the “I wonder” game – wondering how those old friends are doing these days, married,  kids and so forth.  And yes, truth be told, I wondered if those people that either hated me in school or picked on me ended up fat/bald or losers since they were jackasses in school.  Remember.. being a bully isn’t cool and that kid you picked on may just turn out to be one of the most amazing people to ever come into your life. *as she toots her own horn tyvm*

For me I’ve been able to rekindle long lost friendships that I’ve truly missed and make new friends, even with those that weren’t so kind growing up.  But hey, kids are kids. Some grew up for the better; some didn’t and well those people aren’t in my life.  That being said I was fortunate enough to get back in touch with a dear sweet girl I went to school with a million years ago.  Erin has been asking me for the longest time for a really great recipe for Home Fries.  For one reason or another (mostly that I kept forgetting) I never posted one.

This morning before I went out to cut the grass for 4 hours while my sexy Mr. Fantabulous weedwhacked, I made us a hearty breakfast.  Nothing fancy, just toast, dippy eggs and home fries.  However these home fries are anything but ordinary. These home fries are da bomb! Yes I just said da bomb cause they are THAT FRIGGEN AMAZING! They truly are the Ultimate Crispy Home Fries!

Make these but make extra as you’re gonna eat the whole batch yourself!  I’m telling you!

So Erin, this is for you hon!

HomeFries14 servin

Look how crispy and golden brown those little tater nuggets are!!!  I literally could have just eaten an entire plate of these with a bottle of ketchup!  God they were good! I mean really, really, REALLY good!

HomeFries

HomeFries6


Ultimate Crispy Home Fries

Rating 

Serves: 4 servings

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Ingredients
  • 2 Tbl extra virgin olive oil
  • 1 Tbl butter
  • 1/2 cup yellow onion, chopped into small pieces
  • 1/2 cup red pepper, seeded and chopped into small pieces
  • 4 medium-large red potatoes, skin on and cubed
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 1/2-3/4 tsp smoked paprika
Instructions
  1. Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke.
  2. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently.
  3. When done, remove from heat and transfer to a bowl.
  4. While the onions and peppers are cooking add the potatoes into a large sauce pan.
  5. Add just enough cool water just until the tops of the potatoes are covered and they float slightly.
  6. Place the pan over high heat.
  7. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.
  8. In the pan the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil.
  9. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet.
  10. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown.
  11. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.
  12. Once all the sides are crispy brown, add the onions and peppers back in and gently stir.
  13. Next add in the salt, black, pepper and paprika.
  14. Stir gently and remove from heat.
Notes
If you're a fan of smoked paprika, this is really good with garlic powder or hot sauce. Maybe some cumin or just plain salt and pepper.

Breakfast is served! And yes, that is ketchup on my hash browns.  And YES, after I took this shot I most certainly put ketchup on my egg.  Don’t judge me… haha

HomeFries-Breakfast

HomeFries-collage

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49 Responses to “Ultimate Crispy Home Fries”

  • Nicole M says:

    I have Russet potatoes that I don’t want to go to waste. Can you advise me on how to adjust your recipe?

    • TKWAdmin says:

      Hi Nicole!

      You can use russet but you’ll have to peel them. Plus they have more starch so watch how long you cook them as they can get super soft and creamy if over cooked.

      Best Kitchen Wishes!

  • BlackBird says:

    I found this recipe about 3am, was at the store’s doors at 6am to buy red potatoes. And they were just as good as advertised, best breakfast potatoes I’ve ever had, much less made. I made 3 portions, and only half of one is left, lol. The only reason I didn’t scarf that up too is I want to see how well they hold as left overs.

    • TKWAdmin says:

      Haha I beyond LOVE your comments!!! Thank you so much! I’ve done the same thing as you – saw a recipe and within a few hours had already gone to the store and made it! Thank you so much!

      As leftovers they rock! I’ll just pop them in the oven or toaster oven to heat up.

      Best Kitchen Wishes’

      • BlackBird says:

        I cooked them in my cast iron skillet to begin with, so to heat the leftovers I used it again. Here in Texas it’s too hot to use the oven if you can help it. They still came out nicely crisp the next day. Thanks again for such a great recipe.

  • Mellisa R says:

    The best recipe!! Loved it. Only thing I added differently was some sazon.

  • Edie says:

    Can these be made a day ahead of time, refrigerated and reheated in the frying pan when time to serve?

    • TKWAdmin says:

      Hi Edie!

      Most certainly! Either reheat then in the pan or even in the oven at 400F for 15 min or so.

      Best Kitchen Wishes!

  • Elisa Pugh says:

    Plan on making breakfast for dinner tonight for my family, can’t wait to try these!!! Just curious, what does the cold water do for the potatoes?

    • TKWAdmin says:

      Hi Elisa,

      You use the cold water as it aides in the cooking process of the potatoes. You’re essentially par-boiling the potatoes. You should always cook your potatoes starting out in cold water in general. Adding potatoes to hot or boiling water can cause them to cook unevenly.

      Best Kitchen Wishes!

  • Ivette says:

    I just made these today for dinner and they were delicious! Mu husband was licking the fork!

  • Becky says:

    About how many people would this recipe serve? Having Easter brunch for 8 and wondering if I need to double this recipe.

    • TKWAdmin says:

      Hi Becky,

      I’m going through my older posts and updating the recipes to notate servings. This serves 4 so definitely double. And if you have some leftovers, tis not a bad thing 😉

      Best Kitchen Wishes!

  • Jeanette says:

    Made these exactly as you first posted and these truly are the best that I have ever had and my husband is very particular about his potatoes and he told me to make them this way from now but put a little bit of bacon grease in it he likes that flavored in his potatoes thank you very much Happy Holidays God bless

    • TKWAdmin says:

      Hi Jeanette,

      Thank you so much! I really appreciate that! And oh yeah I’m totally on board with your husband’s thinking! Bacon grease is EPIC! I have a quart jar of it in my fridge at all times!

      Merry Christmas to you and your family!

      Best Kitchen Wishes!

  • M dog says:

    Ya ok like I’m going to flip each individual potato lmfao

    • TKWAdmin says:

      It’s the dual engineer anal side in me that likes uniformity. You don’t have to flip one by one silly – if you’re good you can flip a bunch at once 🙂 If not just flip until the sides are all browned – that’s how home fries should be – crispy on all sides, soft in the middle.

      However if you had a deep fryer – problem solved 🙂

      Best Kitchen Wishes!

  • Frederick Squires says:

    OMG!!! I have never had Home Fries like these before… They are the Greatest! Restaurants, Diners, Truck Stops and Deli’s here on Long Island take great pride in their Home fries. They can make or hurt your business. These are by far the best I have ever had. I will be adding some heavily browned chopped Hot Italian Sausage to this recipe and skip the ketchup… Thank You

    • TKWAdmin says:

      Wow Frederick, thank you SO SO SO much! I’m so thrilled that you loved these so much. I’m literally smiling from ear to ear. Thank you.

      And OH YEAH on the sausage! But yeah I’m from Pittsburgh… ketchup goes on everything 😉

      Best Kitchen Wishes!

  • Mary says:

    Can I par boil red potatoes and then move on to your recipe?

  • Mary says:

    Can I par boil the red potatoes first, and then move on to your recipe? Thanks.

    • TKWAdmin says:

      Hi Mary,

      Yes but…. In my recipe you’re putting them in cool water then bringing it just to a boil. Then as soon as it starts to boil you’re immediately removing them out of it. Par boiling you cooking the for a longer time which can break down the potato. For these you want the potato to be soft on the inside but crispy on the outside.

      Best Kitchen Wishes!

  • I like your take on fries. These are definitely not traditional, but still look very delicious. The addition of the red pepper is a nice touch. Do you think it would ruin it if I used a different colored pepper though? Or maybe even more than one?

    • TKWAdmin says:

      Hi Philius!

      See around here, these are deemed traditional home fries. No you could use any type of pepper; it all depends on your tastes. Ancho chilies would be awesome in this over a plate of chorizo eggs!

      Best Kitchen Wishes!

  • Kate says:

    Just wondering if you’ve ever made these with cubed frozen hash brown potatoes?

    • bob dickson says:

      i make these most every weekend , my daughters college age friends luv them, only for seasoning i use — onion salt -celery salt-paperika-clery flakes and parsley flakes, they prefer red potatoes to white boiling potatoes, cook mine in a cast iron skillet using smart balance instead of oil.

    • bob dickson says:

      tried your potatoes this evening , seasoned half your way and the rest using onion salt,celery salt ,paperika, celery flakes and parsely flakes. both were a hit with the kids. great recipie,

    • TKWAdmin says:

      Kate,

      No I have not. You could if you were short on time but to me, nothing beats the taste of fresh potatoes in this recipe!

      Best Kitchen Wishes!

  • Erin could i sustitue onin powder instead of the chopped onion, i ake a dish similar but i use celery poder also–can;t wait to try yours

    • TKWAdmin says:

      It’s Lori, Erin is the girl that inspired me for this recipe. Nice to meet you 😉 Yes you can use onion powder in lieu of chopped onion. It’s all about personal taste.

      Best Kitchen Wishes!

  • Joe says:

    Used this recipe this morning, my wife and I both loved it. Reminds me a of dish called Potatoes Lester that I used to make but this came out much better. Great recipe, easy to follow directions!!

  • Diandra Gwyn says:

    Followed this recipe this morning for breakfast!! My daughter & I enjoyed it. Thank you!!

  • Alan Holbrook says:

    Erin, I cook on an induction cooktop. That means that a watched pot does indeed boil. If I put the cubed potatoes in a pot, cover them with water, and put them on high heat, they will come to a boil within two minutes. Any suggestions about how to apply this to your recipe? Let them boil for a couple of extra minutes? Take them off the heat as soon as they boil, despite the time difference? I could experiment, but I don’t want to waste the potatoes.

    • TKWAdmin says:

      Hi Alan,

      I’m Lori, nice to ‘meet’ you! You essentially want to just being the parboil process on the potatoes; just slightly before fork tender. Normal gas range is about ~5 minutes from cool water to first boil. If yours heats up in 2 minutes, then I would think you’d remove it then; at first boil. This is just to remove that initial hardness and some of the starch in the potato. The true cooking process of the potato is in the “2nd” cooking in the pan with the other ingredients.

      Best Kitchen Wishes!

      • Alan Holbrook says:

        Hi, Lori, thanks for the prompt reply. I’ll definitely give it a try very soon. If King Arthur’s quest was for perfect home fries instead of for the Holy Grail, I would have applied for knighthood, so I have high hopes for the recipe.

        Of course, anything with potatoes, onion, and green pepper isn’t going to be bad. But I _WILL_ be adding a clove or two of minced garlic.

  • Jennifer says:

    I can’t wait to try these. They look so good.

  • Erin Eyster McKain says:

    You always were and always be a wonderful human being. That anyone treated you badly amazes me. You were one of those few seniors that took pity on this lowly backward shy freshman and befriended her, I will always remember how you and Craig treated me. I was lucky! Thank you for this recipe. I am no chef like you, but several of your recipes have entered into my special box and You my friend are DA BOMB!!!!

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