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Learn how to make home fries crispy like the ones at your local diner! The secret to getting a crispy surface on home fries is to make sure the potatoes aren’t warm when you pan-fry them. In this recipe, we precook the potatoes and let them cool to room temperature before they hit the buttered pan, ensuring perfectly crusty and crispy edges.
Ingredients
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- ¼ teaspoon paprika
- 1 pinch cayenne pepper, or to taste
- 1 pinch garlic powder
- 1 pinch onion powder
- salt and ground black pepper to taste
- 1 tablespoon chopped fresh chives
Directions
Step 1
Arrange potatoes evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-sized chunks.
Step 2
Heat butter and olive oil in a nonstick skillet over medium-high heat until butter melts and starts to turn brown. Swirl the pan and add potatoes; shake the pan to arrange in an even layer. Season with paprika, cayenne, garlic powder, onion powder, salt, and pepper.
Step 3
Continue to toss potatoes and cook until reddish-brown, crusty, and crispy on the edges, 10 to 12 minutes. If potatoes are cooking too quickly, reduce the heat to medium. Garnish with chives.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 306 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat3g | 14% |
| Cholesterol8mg | 3% |
| Sodium35mg | 2% |
| Total Carbohydrate51g | 18% |
| Dietary Fiber4g | 13% |
| Protein6g | |
| Vitamin C16mg | 82% |
| Calcium39mg | 3% |
| Iron3mg | 14% |
| Potassium1167mg | 25% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Good. However, I do a short cut by baking extra “baked” potatoes and chill them overnight in the fridge. Next morning, cut into desired sized pieces, season and fry. I don’t bother with peeling them at all. Much easier, quicker and cheaper than buying pre-packaged, cubed potatoes. Want to peel them? Save the clean peels, spray with cooking spray or toss with vegetable oil. Arrange in a single layer on a baking sheet. Cook in a pre-heated oven at 400 for 15 minutes – easy potato chips.
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I made these the other night, but instead of microwaving (I don’t care for the texture after microwaving taters), I steamed them in the pressure cooker for 4 minutes at high pressure with a quick release (I used the steamer basket so the potatoes wouldn’t be waterlogged). Perfection!
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This technique worked for me– the first time I’ve successfully made home fries! I could never get the browness and crispiness right. Perfect!
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This recipe popped into my inbox just in time. I have a full day planned and needed a decent breakfast. Got a couple of potatoes into the microwave then cooling on the cutting board while I took a shower. Cut up and into the fry pan with the seasonings as listed. 1 egg in the same pan and breakfast is ready with a cup of coffee. I too, do love hash browns made with left over baked potatoes but this is a very decent alternative when those are not on hand. Much better than frozen!
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I have been making these potatoes for years BUT the hint that makes them the best is to cook them in bacon grease with real chopped onions
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These potatoes are wonderful. Followed recipe almost as directed, including the ketcup. What I did differently was to add chopped onions when frying. Heavenly!!
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The big difference from the way I usually make, is the addition of butter to the oil. As I use a good olive oil, only a dab of butter will suffice for me
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Yes, I will make it again! The night before I microwaved for 3 minutes and put in fridge for morning. When I pulled out of fridge most of them had turned brown/black, i continued on to cook and they tasted fine but how do I prevent them from turning black????
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Made this a few times now and it only gets easier! I cooked onions and peppers prior to the taters and incorprated at the very end after crisping the potatoes. Everything turned out as you would want it, crisp, tender, and savory. Thanks again Chef John!
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I have made this recipe multiple times and am always pleased. Tonight I added fresh chopped rosemary to the oil and butter as it was heating, which went well the Grilled Lemon Rosemary Chicken Breasts recipe found on Allrecipes.
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I LOVED them and so did my family they were gone within minutes i made two casserole dishes full of them
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Made it exactly like the recipe and it was delish. Definitely will make again. Thanks for the recipe. Love it!
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Best fries ever. No oil mess. Thanks
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Quick, easy and excellent what more can I ask!
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This recipe turned out just great !! I’ve always wanted to know to cook them. This recipe will stick with me for life
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Great recipe I made as recipe is stated and the second time with leftover ipot potatoes
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I followed the instructions except after cooking, I cut up the potatoes, put in a plastic bag and put in the frig overnight. They turned black along the edges! I cut that off each piece–very time consuming–then cooked per instructions. They were very good, crispy on the outside but soft in the middle, just like we like them. Next time I’ll add more garlic powder.
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No changes. These potatoes are so good. I’ll use this recipe a lot! So easy.
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I added some more touches and that’s all!
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It was not bad, and I say this because when I usually make home fries I’m stirring in fresh chopped onions, green peppers, mushrooms and bacon bits or diced ham with it. Perhaps I’m making an unfair comparison considering. This recipe is still good but lacking, by myself the family consensus.
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I’m not one to “cook” in the microwave. I made 2 batches, one precooked in the microwave, and the other precooked by boiling the peeled and quartered potatoes in lightly salted water for 10-12 minutes. Both methods turned out fine.
I fried the microwaved potatoes first. They ended up over seasoned and over cooked. I should have turned the heat down about halfway through the frying. Chalk that one up to cook error.
The second batch turned out beautifully, and are delicious. I will make this again, but will precook by boiling, since it seemed to work just as well.
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Easy to make and absolutely delicious.
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Made it exactly as shown apart from the addition of some roasted garlic. Served them with steak. Now a firm favourite with my partner 🙂
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I’ve made these twice now. The first time I used a nonstick skillet and most of the brown of the potatoes was stuck to the bottom of the pan, so much for nonstick. The second time I used a black skillet and all was good. I baked several potatoes in the oven, then put them in the refrigerator. Each day I want potatoes I pull one out of the refrigerator, peal it, cut it up and cook it. When I ask my wife what kind of side she wants these are it.
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I did not make any changes. I made the recipe as written and I will make these potatoes again and again. My husband and granddaughter loved the potatoes.
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I made the potatoes just like the recipe says they turned out yummy great.
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I boiled the potato, left them in fridge for few hours. cut them in cubes and fried them with olive oil and butter for 15min. half way I added sliced onion and mushrooms.
We all love it. -
I made it for some friends and we loved it.I didn’t change a thing
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These home fried chips are the best ever! Couldn’t find russet potatoes so used sweet potatoes.
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These were perfectly crisp on the outside and soft on the inside!!! I followed the recipe exactly, with the exception of leaving out the cayenne since my kids don’t like heat. I’ve been trying to make crispy breakfast potatoes for years, and I finally found the perfect recipe!! (Reheated the next day in a pan with a little more butter and olive oil – practically as good the second time!)
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My boys LOVED these home fries! It took a little longer to cook until crispy and you have to eat them as soon as you plate them though as they will not hold their crispy state long. Very tasty and will be making these again. Thank you Chef John!
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Very good.
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They were delicious, so easy to make. Making them for the crowd Thanksgiving and Christmas breakfasts
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Great recipe but I think I will try and add onions to the pan next time.
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Now a Saturday morning breakfast staple.
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These were good, and they turned out just as the recipe said–crispy on the outside, soft inside. But how do you stop them from turning black?! Definitely don’t like cutting all the black off before cooking. Also, a “pinch” of onion powder and one of garlic powder wasn’t enough, to my taste. Maybe I don’t know how much a “pinch really is! Maybe I could microwave without peeling, put in frig to cool, then peel right before cooking. This recipe definitely needs some work before it becomes an “old standby.”
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Loved how easy this was!!! My daughter and I like more seasonings so we added more and these were great! We even put the extra in the oven the next morning to heat them up crispy again! Yummy!
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I followed the recipe as written. Crunchy outside, soft inside!
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These were excellent… i always wondered how restaurants made them… I tried so many times and it never worked out- but now i know exactly how to make it! As far as the spices… i used garlic salt, smoked paprika, and black pepper. Next time as others reviewers indicated I will use onions and bell peppers. Thank you for the recipe!
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These are super easy and yummy.
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Turned out perfectly and every single morsel was devoured by my family!
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Made as directed. As my potatoes cooled, post microwave, they turned brown and gross looking. This was over a two hour time period left on the counter to cool to room temp pre cooking. I had to throw out some of the uglier ones, about a quarter of the potatoes and then cooked the rest. They did not get crispy either. There were crispy edges but not all over as in Chef John’s video. I will not make again using this method.
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A very good recipe! Ideally prep your potatoes the night before (assuming you want them for breakfast). I came across this recipe one weekend morning when we were going through and single digit cold snap. I prepped the potatoes as directed and placed them outside on the patio while preparing pancake batter. In the video he suggests cold potatoes work best. I must say the were delicious!
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Followed your steps and the potatoes turned out great. My husband asks me all the time are you making those crispy potatoes with our meal, ha he?s addicted.
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Awesome! Made these for Mother’s Day and the next weekend as well – they were a huge hit. Perfectly crispy on the outside, and like a baked potato on the inside.
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I did not change a thing and they turned out perfect
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I will make it again , it was a perfect side dish 4 a Father’s day breakfast.
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Excellent tip to pre-cook thee taters and let them cool. It seem to really make a difference in getting a nice crispy home fried dish.
I used bacon fat instead of the butter and oil and seemed to work fine. -
I made it! I followed the directions to the tee (including cutting the potatoes correctly lol) & it came out PERFECT – the only way I’m cooking my home fries for life!
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This really is a simple and delicious dish. They taste exactly like the ones you get at a diner or restaurant and because of par-cooking them in the microwave, super fast to make. Perfection!
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I added a little less than 1/4 cup of chopped onions and about 1/8 tsp of ground Cayenne pepper.
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It cooks up just as the title states! A new breakfast favorite ?n our house!
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This is my go to home fry recipe from now on !!!
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I followed the recipe. They turned crispy on the outside and soft on the inside.
After softening them in the microwave I put them in freezer to cool. As soon as they were cool I cut them up( skin on). And finished dish on the stove. Don’t let the potatoes cool too long that is what makes them turn . -
Pre made in the same pan with only olive oil some finely chopped bell pepper, onion, fresh garlic and long hots in advance then added them to the finished potato’s. Worked well for my BBQ chicken I made for them. Would do this receipt again but with my twist.
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Easy to follow, exactly what I was looking for
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This recipe is awesome! My 5 yo granddaughter loved them as well as 3 adults. We had them with ketchup but we all agreed after they were gone that sour cream would go well with them also.
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Thanks man, now I?m stuck making these every weekend lol
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Very simple to make! I added a bit of lemon juice to it after, and it tasted great. I love this and will be making it often!
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Soooo good! I think I am going to have a bunch of the pre-baked potatoes in the fridge just so I can make these in the morning. Thanks Chef John.
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These fried up well, but our 9 year old thought they were a little spicy for her.
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good
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Follows the recipe exact and I?m enjoying the best home fries I ever had right now! Thanks chef John for making me look good – again!
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Go to recipe.
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Was great and I added ham too
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Followed recipe video to a tee, my crispy home fries were perfect taste wise and look wise.
I will make them again, this time I?ll fry some onions and stir them in at the very end. -
Perfect easy, yummy
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I have made this recipe multiple times and it always turns out well. I have even done it with “Little Potatoes”, a variety from Canada that tastes pretty much like Yukons. Sorry there is no photo; they always get eaten before I have time to take a picture!
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I thought I could never make these. I longed for them but every time I tried they came out gray, raw, burnt or inedible. Followed the recipe exactly the results were predictably just like the video and they were eaten with coincidentally the best eggs I’d ever made with some sriracha ketchup. Happy days.
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Chef John never fails me. Came out perfectly. I cut them smaller and changed the seasoning to cumin, smoked paprika, chili powder, garlic powder and salt. I made them for my burritos! Yummy.
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My family liked them a lot, but I think I didn?t make the cubes are uniform enough so some were still a little chewy. Next time I?ll get it right!!! Thanks Chef John!!
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If you’re looking for flavorful home fries, I would recommend adding a lot more seasonin than the recipe calls for. Otherwise it’s great.
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I didn?t think I needed a new fried potato recipe. Mine were already top notch…I thought…
These are doggone amazing! Sooo impressed! The taste, the texture…the aesthetic appeal… Love them! -
They turned out restaurant quality. I needed to microwave a little longer, but that’s an easily fixed issue next time.
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I made this recipe today, 22/8/2021. I made 2 servings, baked my whole potato at 350?F for an hour, wrapped in foil and refrigerated overnight. The next morning, rather than frying, I cut them into bite sizes, and baked at 400?F for 20 to 25 minutes, stirring every 10 minutes, and they were perfectly crispy. I used 1 TBSP of Olive Oil and a tsp of butter which I patted on the potatoes, added a clove of garlic, chopped onion rather than powder, and a chopped Chili pepper. Served with homemade Ketchup and fried egg. What a sumptuous breakfast! Thanks Chef John.
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Potatoes blackened after 4 minutes in microwave. Made a double batch and all ruined. I can’t believe no one else had this issue.
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No changes .. very good as written.
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Chef John is King. This method is a revelation. The missing fifth star is because I think less is more. My country home fries get fried in plain vegetable oil that is virtually tasteless, and they are seasoned with only salt and pepper. I hate ordering them in a restaurant only to find they have been doctored up with everything but the kitchen sink. Mine are also golden and crispy, not fried quite as much as Chef John’s, and dipped in ketchup they are delicious. I also cook two or three baking potatoes at a time and store the bite sized chunks in the refrigerator for future frying. Now I need to learn how to flip them in the skillet.
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Having worked in the food industry, I know that the pre-cooking is what MAKES a good Home Fry. Most often leftover bakers are used for this and it works very well. I love the seasoning that this recipe calls for.
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These potatoes are very tasty and versatile, and can be served for breakfast, lunch, or dinner. I did increase the onion and garlic powder to 1 tsp. each, and used a bit more paprika. These can also be done in an air fryer without peeling the potatoes or pre cooking in the microwave, using baby potatoes cut in half and either butter or oil. Come out great either way.
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Great recipe. The only way I’ll make home fries from now on.
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These were great! I liked the idea of some microwave time. The browning of the butter helped them crisp. I doubled the recipe and cooked both batches on my nordicware stove top griddle. I added all of the seasonings, but just a very small smidgen of the cayenne. I cooked mine for 20 minutes and let them sit for 10 minutes. I didn?t have chives, but that was fine. Thank you, Chef John.
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This is the recipe for perfect Home Fries! I should know, I’ve been trying for decades. The addition of the spices is delicious…they added a little zest without overpowering the dish. The secrets are to precook the potatoes to that sweet spot between firm and soft then allow them to cool. DO NOT do as I did. After microwaving and cutting the potatoes into bite-sized pieces, I set them aside for 10-15 minutes while I prepared other dishes. These potatoes did not appreciate my neglect so developed black patches. I trimmed them before cooking. Later, I learned that it is safe to eat cooked potatoes with black patches. But do not eat potatoes that have developed black places when they are raw.
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