Simple Home Fries Recipe

Potatoes truly are the jack of all trades. There are practically endless ways to serve potatoes — from french fries to baked potatoes and everything in between. If you are looking for a fun and easy way to spice up the way that you make potatoes, then this recipe for simple home fries would be great to try. When most people think of fries, they think of wedges or hand-cut fries. This recipe features cubed potatoes that you fry in oil, making the outer shell crispy and the center nice and soft.

Recipe developer Miriam Hahn came up with this quick and easy recipe for any occasion. "I like potatoes in any way, shape, or form. My favorite thing about this recipe is how savory and crispy these come out with little effort," Hahn raves. She also gives a little bit of background information on her inspiration behind these. "Definitely inspired by roasted potatoes. I used to always roast cubed potatoes, but once I started doing them this way, I never went back," she explains. Perfect for a breakfast, lunch, or dinner side dish (that's right, they really complement any meal!), these simple home fries will become a go-to in your kitchen.

To kick things off, make a grocery list and head to the store. This recipe is simple, and you will only need three ingredients. Pick up russet potatoes, olive oil, and seasoned salt.

Grab your potatoes and give them a good wash to get them nice and clean. Next, take out a chopping board and sharp knife and cut the potatoes into ½-inch thick cubes. The great part about this recipe is that you don't need to peel the potatoes, making it much less work.

If you don't love russet potatoes or are looking for something different, there are a few subs you can try. "You can sub red potatoes and Yukon gold potatoes with no difference in cook time," Hahn notes. "Sweet potatoes cook a little quicker, so you just have to keep your eye on them, so they don't get over cooked."

Fill a large pot with water and place it on your stove. Bring the water to a boil and once you see bubbles hit the surface, toss in the chopped potatoes. Be sure to boil the potatoes for about 2 to 3 minutes, until they get tender. "When you are at the boiling stage, you just want a little "give" when you test with a fork, but not a complete glide in and out," Hahn says of testing the doneness of the potatoes. "This really just speeds up the stove top time; you don't want them ready to eat."

Remove the pan from your stove and use a colander to drain the potatoes. Next, put the oil into a large skillet and crank the heat up to medium-high. Toss in the potatoes and add the seasoned salt for flavor. Cover the skillet with a lid and cook for 5 to 10 minutes, stirring every few minutes. When finished, the potatoes should be golden brown and crispy on the outside while the center should be soft. If you need to taste test one, you can! 

If you'd like to use an air fryer instead, go for it. "You can make these in the air fryer, and they come out great. Cook at 400 for about 15 minutes," Hahn shares. "The only thing is you may have to work in batches since most air fryers have a pretty small cooking area. But if you are splitting the recipe in half, it will work great."

Once you remove the skillet from the stove, serve the potatoes as you wish. These tasty potatoes make a great side to any protein, but Hahn also gives some of her favorite serving suggestions to pair these with. "[These home fries go] great with eggs, omelets, tofu scrambles, or quiche. You can combine with black beans and other cooked veggies and make a great breakfast burrito," Hahn suggests, adding that they "also go great in a buddha bowl."

If you have anything left or made these ahead of time, they will keep for a while! "These will last all week. I store it in a sealed glass container in the fridge," Hahn shares. She recommends reheating in an air fryer if you have one. "The microwave will make them soft but still good!"