Home Fries

By Roze Traore | Published: August 25, 2022

Recipe Overview

Total Time: 15 minutes

Difficulty: Easy

Servings: 4 (adjustable for larger groups)

Rating: 4.0 (667 reviews)

Reader Engagement: 82 comments

Why This Recipe Stands Out

This home fries recipe redefines simplicity with its one-skillet cooking method, eliminating the need for pre-blanching potatoes—a time-consuming step that often leads to uneven texture. The result? Potatoes with a crispy, golden exterior and tender, pillowy centers, all cooked in under 15 minutes with minimal cleanup.

Ingredients (for 4 servings)

• 2–3 pounds russet or Yukon Gold potatoes (peeled)

• 3 tablespoons vegetable or canola oil (adjust based on pan size)

• ½ cup (120ml) water

• 1 teaspoon kosher salt (or to taste)

• Optional: 2 cloves garlic (minced), ¼ teaspoon dried thyme, or black pepper

Cooking Instructions

Step 1: Prep the Potatoes

Peel potatoes and cut into ½-inch cubes (uniform size ensures even cooking). Rinse briefly under cold water to remove excess starch (optional, but helps crispiness), then pat dry with a paper towel to prevent splattering.

Step 2: Steam the Potatoes

In a large, heavy-bottomed skillet (cast iron or non-stick works best), heat oil over medium heat until shimmering. Add water and salt, stirring to dissolve the salt. Once the mixture is heated, add the potato cubes, ensuring they are spread evenly without overcrowding. Cover with a tight-fitting lid and steam undisturbed for 5–7 minutes, until the potatoes are tender but not mushy.

Step 3: Pan-Fry to Crisp

Remove the lid and increase heat to medium-high. Let the skillet cook for 5–8 minutes, stirring occasionally, until the water evaporates and the potatoes develop a crispy, golden crust. Key tip: Avoid overcrowding the pan—if cooking multiple batches, use a larger skillet or separate portions to ensure even browning.

Step 4: Season and Serve

Taste and adjust salt as needed. For extra flavor, add minced garlic or dried herbs in the final 1–2 minutes of cooking. Serve immediately while still hot and crispy.

Pro Tips for Larger Batches

For feeding a crowd, double or triple the recipe, but cook in batches. Overcrowding traps steam, preventing crispiness. Each batch should follow the same process: steam until tender, then pan-fry until golden and crunchy.

Author’s Note: This recipe prioritizes ease without compromising taste, making it a staple for quick breakfasts or casual dinners. With 667 reviews and 82 comments, it’s clear home cooks everywhere love its hassle-free preparation and crave-worthy texture.

Enjoy!