You can make this quick crispy home fries recipe using our par-cooking hack! These vegan and gluten-free potatoes are the best part of any breakfast!
Home Fries Recipe
You need this crispy home fries recipe in your life, now! They are a go-to side dish that’s perfect almost any time of the day. Start your day with eggs and a side of homemade home fries, or end the day with a Whole30 Paprika Chicken Skillet and some crispy home fries instead of rice!
You can’t go wrong no matter how you serve them up!
They are that great comfort food we all crave sometimes, and now you can cook up a batch any time you want. This recipe gives you potatoes that are quick, crispy, savory, and full of that amazing diner potato flavor you’ll love.
What Are Home Fries?
Home fries are a dish that can go by many names. You might see them being referred to as house fries, American fries, or fried potatoes. All are the same, and taste so good!
They are a basic potato dish made by frying wedged or diced potatoes in a skillet and are a popular breakfast dish that can be a great substitute for hashbrowns.
Ingredients to Make Home Fries
- Small russet potatoes washed and cut into 1/2″ pieces
- Avocado oil or other high heat oil or fat
- Ground paprika
- Kosher salt
- Freshly ground black pepper
What Is Par Cooking?
A couple of weeks ago, I was making breakfast and mentioned to my mom that I felt like having home fries but didn’t feel like waiting 45 minutes for the potatoes to cook properly. She asked me why I didn’t par-cook the potatoes in the microwave to save time and a light-bulb went off in my head. What?! Why didn’t I ever think of that?
You par-cook the potatoes in the microwave (alternately if you are not a microwave person, you could make some extras in the oven and stick them in the fridge till you want to make these home fries) and then all you need to do is season them and crisp them up.
You wind up with PERFECTLY seasoned home fries that are super crispy on the outside and tender on the inside.
How to Make Home Fries
- Start by washing the potatoes, then poke each one multiple times with a fork.
- Wrap each potato in a small piece of paper towel and place on a microwave-safe plate. (Picture #1)
- Microwave until just fork tender, but not falling apart! (Picture #2)
- Transfer to a cutting board and slice into pieces. (Picture #3)
- Next, you will heat a large 12″ frying pan. Once hot, add the oil and allow the oil to heat up, and then add potato chunks in a single layer. Sprinkle with half of the paprika, salt, and pepper. (Picture #4)
- Cook until all sides get browned evenly, then sprinkle remaining paprika, salt, and pepper on potatoes as you turn them. When done, transfer to a plate lined with a paper towel (single layer if you want them to stay crispy) until ready to serve. (Picture #5)
Tips For The Best Home Fries Recipe
- Ghee is a great alternative to Avocado Oil. If you are not vegetarian, Beef Tallow or Duck Fat would be good as well.
- As for Avocado Oil, I get mine at our local Costco. It is usually about $8 or $9 for a large bottle.
- Potatoes are one of those vegetables you should always try to buy organic.
- I prefer to use Russett potatoes for home fries because of their high starch content – they stay tender on the inside and get super crispy on the outside BUT I have used Japanese sweet potatoes (they fall apart a bit, have a little natural sweetness and don’t get as crispy) and Yukon Gold potatoes (tend to stay tender on the inside but fall apart more on the outside).
More Easy Potato Recipes
White Potato Recipes:
Italian Sausage Sheet Pan Dinner with Paprika Potatoes
Smashed Fingerling Potatoes with Indian Spices
10 Minute Instant Pot Mashed Potatoes
Sweet Potato Recipes:
Leftover Ham, Cheese and Spinach Stuffed Sweet Potatoes
Healthy Sweet Potato Casserole
Hasselback Sweet Potatoes with Crispy Garlic
Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Did you make this recipe? Please give it a star rating below!
You can make crispy home fries quickly using our par-cooking hack! These vegan and gluten free crispy potatoes are the best part of any breakfast!
- 4 small russet potatoes washed and cut into 1/2" pieces
- 1/4 cup avocado oil or other high heat oil or fat - see NOTES
- 1 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black peppe
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Wash potatoes and poke multiple times with a fork. Wrap each potato in a small piece of paper towel and place on a microwave-safe plate. Microwave for 7 to 9 minutes until just fork tender (but not falling apart!)
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Transfer to a cutting board (they will be hot!) and slice into 1/2" pieces. I cut each half into 8 pieces but it really depends on the size and shape of the potato.
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Heat a large 12" frying pan (or cast iron skillet) over medium high heat. Once hot, add oil. Allow oil to heat up and then add potato chunks in a single layer. Sprinkle with half of the paprika, salt and pepper.
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Cook for 12 to 14 minutes, turning 3 to 4 times to make sure all sides get browned evenly. Sprinkle remaining paprika, salt and pepper on potatoes as you turn them.
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When done, transfer to a plate lined with a paper towel (single layer if you want them to stay crispy) until ready to serve.
- Ghee is a great alternative to Avocado Oil. If you are not vegetarian, Beef Tallow or Duck Fat would be good as well.
- As for Avocado Oil, I get mine at our local Costco. It is usually about $8 or $9 for a large bottle.
- Potatoes are one of those vegetables you should always try to buy organic.
- I prefer to use Russett potatoes for home fries because of their high starch content - they stay tender on the inside and get super crispy on the outside BUT I have used Japanese sweet potatoes (they fall apart a bit, have a little natural sweetness and don't get as crispy) and Yukon Gold potatoes (tend to stay tender on the inside but fall apart more on the outside).
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This Home Fries Recipes was originally posted in September 2014 and was updated in August 2019 with step-by-step instructions, edited photos and more helpful information about thow to make this recipe.
Easy & tasty. My bf loved this recipe. I used oregano in the place of paprika. It was great! Thank you.
Perfect Alx! I switch up the spices frequently as well 🙂
Try adding some chopped onion, seasoning with Lawry’s seasoning salt and sautéing in butter. Yum.
hello, i was wondering what the first step is if you choose to par-cook the potatoes in an oven? thanks so much
I fail at making crispy home fries on a regular basis, so I’m so excited about this tip!
It’s a game changer Joanne!
This is an awesome idea to par cook the potatoes.. I never would have thought to do that before! Thanks for sharing the idea, it’s definitely a new way I will be cooking my fries!
Right Thalia? I can’t believe I never thought of it before. So easy. Thanks for reading 🙂
Congratulations on discovering the secret of great potatoes for breakfast, lunch or dinner … the microwave. 🙂 This brunch was delicious and very fast to make.
Thank you! So glad you enjoyed them – here’s to “quick” home fries from now on 🙂
Instead of Avocado Oil I used bacon fat – Yum 😉
YUM! So glad you liked them Deeli 🙂
Totally agree with parcooking in the microwave. Why do you need to wrap each individually in a paper towel?
Love the idea of adding paprika! I usually also saute onions and peppers from my garden and then add the cooked potatoes to brown.
Hi Mickele,
I do it so that the potato steams inside the paper towel and moisture prevents the skin from getting all wrinkly and rubbery.