Home Fries Recipe - The Cookie Rookie® (2024)

Home Fries Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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This simple home fries recipe makes the crispiest potatoes with just a few ingredients. I love to make this for my family on weekends or anytime they’re craving a hearty breakfast. They’re perfectly seasoned and pan-fried with onions for a savory side dish.

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Table of Contents

What’s in this Home Fries Recipe?

I love that this recipe only calls for a handful of ingredients, most of which are already in our pantry. These breakfast potatoes are super simple for me to cook up anytime one of the kids gets a craving.

  • Potatoes: Yukon Gold potatoes work best for home fries since they have a high starch content. Russet potatoes will work too.
  • Vinegar: Adding vinegar (I used distilled white vinegar) to the pot of water will help the potatoes stay intact while boiling so they don’t fall apart or get mushy.
  • Fats: Use both butter and vegetable oil for pan-frying. This adds in more richness and helps everything get super crispy.
  • Onion: Diced onions add flavor and texture into the mix.
  • Seasonings: Salt and pepper, plus fresh thyme and cilantro are all you need to season these potatoes.

Pro Tip: I only need to boil the potatoes about 5 minutes, just until they start to get tender. I don’t like when they get too soft!

What else can I add to these home-fried potatoes?

I recommend adding in garlic (as much as you like) while cooking the onions for a more savory flavor. I also love to mix in bacon crumbles, different herbs and spices, or even make them cheesy!

  • For spicier potatoes, I add red pepper flakes or cayenne pepper.
  • For cheesy home fries, I melt shredded cheese on top at the end (I recommend a sharp cheddar).
  • For a final touch, I top potatoes with hot sauce, ketchup, or sour cream.
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Can I make home fries with sweet potatoes?

Yes! Sweet potatoes are quite starchy, so they work fine as a substitute. Just follow the directions as is.

Do you have to boil potatoes before frying them?

Yes, the potatoes need to be boiled briefly in order to soften them, otherwise they won’t cook through fully while frying.

How do get super crispy potatoes?

Using both butter and oil creates a really crispy texture when pan-frying these potatoes. Let the skillet, butter, and oil fully heat up before adding the potatoes. Lastly, let the potatoes cool and dry after par-boiling (don’t transfer them directly to the skillet).

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How to Make Ahead and Store

These potatoes are going to be their best if served fresh. When I do want to make them ahead of time I just boil, cool, chop, and refrigerate the potatoes until it’s time to eat. Then I quickly pan-fry them and serve.

Once cooked, I let the home fries cool completely, then store leftovers in an airtight container. We keep them in the fridge for up to 3 days.

How to Freeze and Reheat

Freeze these home fries in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a warm skillet with more butter to help them crisp.

Serving Suggestions

These classic diner-style home fries go well with all our favorite breakfast foods! I love to serve them with a stack of buttermilk pancakes, scrambled eggs, buttery toast, crispy brown sugar bacon, and plenty of iced coffee.

They also make a great side for steak and eggs, a breakfast burger, or these croissant breakfast sandwiches.

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Home Fries Recipe

4.41 from 102 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

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These home-fried potatoes are pan-fried until crispy for the most delicious side dish to pair with eggs, bacon, and pancakes.

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  • pounds Yukon Gold potatoes
  • 1 tablespoon kosher salt
  • 1 tablespoon distilled white vinegar
  • 3 tablespoons vegetable oil divided
  • 2 tablespoon unsalted butter
  • 1 sweet yellow onion diced
  • 1-2 teaspoons minced fresh thyme
  • Kosher salt & freshly ground black pepper to taste
  • 1 tablespoon minced fresh cilantro parsley or chives


  • Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon kosher salt and 1 tablespoon vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain. Cool, to touch, and cut potatoes into fourths. Place the potatoes in a bowl and toss with 1 tablespoon oil.

    1½ pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1 tablespoon distilled white vinegar

  • While potatoes boil, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt & pepper and cook until onion is translucent and tender, 3-4 minutes. Transfer onion to a paper-towel lined plate and remove skillet from heat.

    3 tablespoons vegetable oil, 2 tablespoon unsalted butter, 1 sweet yellow onion, Kosher salt & freshly ground black pepper

  • When potatoes are ready, set the skillet over medium heat and add 1 tablespoon oil and 1 tablespoon butter. Heat the oil & butter until the oil shimmers, and add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until potatoes are crispy and lightly browned on the bottom (about 6 minutes).

    3 tablespoons vegetable oil, 2 tablespoon unsalted butter

  • Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley or chives. Serve immediately.

    1-2 teaspoons minced fresh thyme, 1 tablespoon minced fresh cilantro

  • Enjoy!

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Nutrition Information

Calories: 284kcal (14%) Carbohydrates: 32g (11%) Protein: 4g (8%) Fat: 16g (25%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 6g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 15mg (5%) Sodium: 1764mg (77%) Potassium: 762mg (22%) Fiber: 4g (17%) Sugar: 3g (3%) Vitamin A: 209IU (4%) Vitamin C: 36mg (44%) Calcium: 32mg (3%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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More Potato Side Dishes We Love

  • Instant Pot Scalloped Potatoes
  • Au Gratin Potatoes
  • Crockpot Potato Casserole
  • Air Fryer Potato Wedges
  • Garlic Parmesan Sweet Potato Fries
  • Roasted Red Potatoes with Bacon
  • Twice Baked Potato Casserole

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Home Fries Recipe - The Cookie Rookie® (2024)


What is the secret to homemade french fries? ›

Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil. This ensures that the fries are cooked all the way through before getting crisped up in the fryer.

What is the difference between hash browns and home fries? ›

Hash browns (or hashbrowns and hashed browns), are traditionally shredded potatoes that are pan fried to a golden brown. Home fries are made from cubed or diced potatoes. They are fried up along with onions and often bell peppers. Hash browns and home fries are staple items of breakfast restaurants around the country.

What are cottage fries made of? ›

Served as a side dish, appetizer, or snack, cottage fries are potatoes (preferably Russet, but more on this below) cut into 1/2-inch rounds, seasoned, and roasted in a hot oven until they're crisp and lightly browned on the outside and fluffy on the inside.

Why do people soak potatoes before making fries? ›

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

Is it better to boil potatoes before frying? ›

What sets them apart from other crispy potatoes you might have encountered is the cooking process, which involves parboiling the potatoes before crisping them in a skillet. This allows for some of the starch to cook off, while also adding a big dose of flavor thanks to the salted water.

What is healthier, French fries or home fries? ›

The homemade version has fewer carbohydrates and calories, and less fat, saturated fat and sodium. The higher fat content of McDonald's fries is most likely due to deep fat frying or even some pre-frying done before the fries are shipped to the restaurant.

Are home fries unhealthy? ›

typical home fries recipes can lead to overload of salt and oil, which can clock in at 360 calories, 19g Total Fat, and 600mg sodium per 1 cup serving.

Why are they called cottage fries? ›

Most often they are round and smooth or crinkle cut. The name "cottage fry" comes from their likeness to shingles on a cottage when arranged in neat rows. They also have country roots, and the term cottage fry is the perfect reminder of this.

Why won t my home fries get crispy? ›

Don't stir the potatoes around too much, otherwise they won't get crispy. You know the potatoes are ready to stir when you can easily pick one up with your spatula or tongs and it doesn't stick to the pan. If it's still sticking, it likely hasn't developed enough of a crust to release naturally.

Why don't my homemade fries get crispy? ›

If they are still not crispy you might have skipped a step or you might not have let them cool down sufficiently. Make sure to cool them in a single even layer and also make sure that the oil has the right temperature. Or maybe you've used the wrong potatoes to make them.

Why does baking soda make fries crispy? ›

But to give you the Cliff's Notes version, the baking soda alkalizes the water. It breaks down the pectin in the potato and brings the natural starches up to the surface. This, when combined with the pot shaking, contributes to deep browning and ultra crunchines that we're looking for.

What are Oprah fries? ›

Dip potato fries into egg whites. Do not overcoat. Place coated potato onto sprayed baking sheet. Sprinkle spice on potatoes. BAke 40-45 minutes until crispy.

What are fairy fries? ›

The Fairy Fries are thin, crisp match sticks bursting with flavor from lemon, rosemary and a crunchy coarse salt. These fries are addicting!

What are New Jersey fries? ›

The Essentials

Classically, Disco Fries are crisp cheese fries smothered in gravy. “It only works if you use good gravy,” he said. As for queso, mozzarella is the go-to cheese.

What is the secret to crispy fries? ›

Simmering the fries in water washes away the excess sugars that can cause the fries to brown too much before they have a chance to properly crisp up when frying. The water also activates the starches in the potato. Starch, when fried, is what creates that crispy surface we want!

What happens if you don t soak potatoes before making fries? ›

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Should I soak my potatoes before making french fries? ›

Make sure that you soak the potatoes for at least 2-3 hours. Soaking the sliced potatoes in cold water is one of the main steps to prepare perfect French Fries. The cold water removes the starch present outside the potatoes so that you get perfectly crispy fries.

What is the secret to restaurant french fries? ›

And generally speaking, restaurants fry their french fries twice: once at a lower temperature to cook the inside of the fry, and then a second time at a higher temperature to brown the exterior.


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