Home Fries Recipe
This tasty Home Fries recipe of golden brown pan-roasted potatoes with onions, peppers, and garlic is a fantastic breakfast side dish that is ready in 20 minutes. My daughter is obsessed with these and constantly asks me to make them. They’re that good.
Ingredients
- 3 pounds Yukon gold potatoes
- 1 peeled small diced medium-sized yellow onion
- 4 tablespoons avocado oil
- 1 seeded small-diced red bell pepper
- 1 seeded small-diced poblano pepper
- 5 finely minced garlic cloves
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- coarse salt and freshly cracked pepper to taste
Instructions
- Start by cutting the potatoes, onions, peppers, and garlic.
- Add the oil to a large non-stick frying pan over high heat and heat until it begins to smoke lightly.
- Pour in the potatoes and onions and spread them out across the pan so that they are in a single layer.
- Let them stand for 7 to 8 minutes to get a good brown crust on them.
- Next, sauté them for 3 to 4 minutes getting them browned on all sides.
- Add in the peppers, garlic, paprika, salt, and pepper, and continue cooking them for a further 3 to 4 minutes or until the potatoes are crispy and tender.
- Finish the potatoes with butter and an optional garnish of sliced green onions.
- Try serving the potatoes with my steak and eggs recipe.
Notes
I highly recommend for making my Home Fries to let the potatoes sit in the pan without moving them so they get a nice golden crust. Waiting just a few minutes makes all the difference for those crispy edges everyone loves.
Fresh herbs: I sometimes finish the potatoes with rosemary, thyme, chives, or sage for extra flavor.
Vinegar: I like tossing the potatoes with a teaspoon of white vinegar right before serving for a tangy touch.
Drying: If I soak the potatoes in water after peeling, I make sure to dry them well before frying.
Peeling: I peel the potatoes if I want a smoother texture, but it’s totally optional.
Paprika: I switch between sweet or spicy paprika depending on the flavor I want.
Bacon fat: I render bacon in the pan and fry the potatoes in the fat, then serve them with the crispy bacon lardons.
Make-Ahead: These are meant to be eaten within an hour of you making them. However, you can keep them warm uncovered in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: Cover and store in the refrigerator for up to 3 days. These do not freeze well, so I advise against freezing them. If you do freeze them, they may turn mushy after thawing, in which case you can fry them and make hash browns or potato pan cakes.
How to Reheat: Place the fried potatoes in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
Nutrition
Calories: 312kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 17mgPotassium: 1077mgFiber: 6gSugar: 4gVitamin A: 980IUVitamin C: 88mgCalcium: 41mgIron: 2mg