Crispy home fries made with russet potatoes, onions, olive oil, salt, and pepper. Cozy breakfast vibes in every bite.
I don’t know what it is about home fries, but they hit this emotional nerve for me that goes way beyond just… breakfast potatoes. Every time I make this Easy Home Fries Recipe, I get pulled back to this weirdly vivid memory of my mom cooking on chilly Saturday mornings. Not the fancy holidays or anything, but the normal days. You know the kind—the world still quiet, the air kinda cold in that “find your slippers” way, and the smell of onions frying before the sun was fully committed to waking up.
Funny thing is, I didn’t even like onions back then. I’d push them to the side of the plate like they’d personally offended me. But now? Now the smell of onions hitting hot oil feels like home, or nostalgia, or something blurry between the two. Sound familiar?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I tried making my own version of this Easy Home Fries Recipe, I remember thinking, “I’ve watched my mom do this a thousand times; how hard could it be?” And then I absolutely obliterated the potatoes. Half burned, half raw. A tragedy. But I weirdly loved the process—the flipping, the sizzling, the waiting. It felt like this tiny moment where time slowed down, and I actually noticed what I was doing, which doesn’t always happen in life, right?
Anyway, this version I’m sharing now? It’s the one that finally tasted like those Saturday mornings… or at least close enough that my brain fills in the emotional gaps.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Home Fries Recipe?
Okay, so here’s the thing about this Easy Home Fries Recipe: it’s simple in that way American diners used to be simple before everything got “elevated” and artisanal and started costing $16 for a plate of potatoes. These home fries don’t pretend to be something they’re not. They’re basic in the best possible sense. Messy, crispy, comforting—kind of like life when it’s going well enough.
What I really adore about them is that you can make them with raw potatoes or pre-cooked ones depending on, you know… your mood, your energy, whether your kids let you sleep, whatever the universe is doing that day. There’s wiggle room. And I love wiggle room. It feels human.
There’s also this very “grandma cooking without measuring” vibe to the whole thing, and honestly, that’s maybe my favorite part.
Ingredient Notes:
Before we dive into frying things (which is honestly the best part), let’s talk about the ingredients because even simple things have their personalities. And isn’t that just… reassuring?
Ingredients Breakdown
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Russet potatoes: The classic. The hero. The potato that understands the assignment when it comes to this Easy Home Fries Recipe. They crisp like they were born to crisp.
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Onions: I swear, sautéed onions are practically therapy. They add sweetness and that diner smell that makes everyone suddenly ask, “What are you cooking?”
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Olive oil: Go a little heavy-handed. This isn’t the moment for dainty drizzles. We’re crisping, not whispering to the potatoes.
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Bacon fat (optional): This is like… the cheat code. The “my grandma would be proud” ingredient. Totally optional, but wow does it make a difference.
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Salt + pepper: I mean, yes, basic. But necessary. It’s the handshake of the recipe.
Funny how the simplest ingredients often bring the most comfort.
How To Make Easy Home Fries?
I’ll walk you through it like we’re standing next to each other in the kitchen and you’re asking, “Is this brown enough?” and I’m like “Yeah, probably… flip it.”
If You’re Using Raw Potatoes
- Start by heating your olive oil. You’ll know it’s ready when it gets that sparkly shimmer, kind of like when the pavement glitters on a hot day. Layer your potato slices in the pan, scatter onions over them, season with salt and pepper, then repeat. It’s like lasagna but with less emotional commitment.
- Lower the heat and cover the skillet—this part always reminds me of letting a secret slowly reveal itself. After about 10 minutes, peek to see if the bottom is browning. Don’t stir too much. Potatoes hate chaos.
- Once they’ve browned, flip the layers gently, like you’re turning pages in an old photo album you don’t want to rip. Add a little more oil. Cover again, wait again, question your life choices again.
- When both sides are finally golden, remove the lid and let them cook uncovered for a bit. This is where they crisp and shine and become the home fries you’ve been dreaming about.
If You’re Using Cooked Potatoes
- Warm your oil, toss in the onions first, and let them soften into that golden caramelized goodness. Add potato slices, salt, pepper, and (if you’re living your best life) the bacon fat.
- Let them brown undisturbed. Seriously. Walk away. Sip coffee. Come back when you smell something that makes you think of roadside diners in the Midwest.
- Flip once. Brown the other side. Eat immediately. I mean it.
Storage Options:
If by some miracle you have leftovers—maybe someone in your house suddenly claimed they’re “not that hungry”—you can stash the home fries in the fridge for up to three days. Just avoid the microwave unless you’re intentionally going for soft potato vibes (which… I get sometimes).
Crisp them back up in a skillet with a little oil. They bounce back pretty well—kinda like how we all do after a long week, eventually.
Variations and Substitutions:
One of my favorite things about this Easy Home Fries Recipe is that it changes with you. Sort of like friendships that survive adulthood.
Fun Twists to Try
Want To Save This Recipe?
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Add bell peppers for color. (They make the dish feel like it knows what vitamins are.)
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Toss in paprika or chili flakes if you like drama.
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Use butter instead of oil if you’re feeling nostalgic or reckless.
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Throw in herbs like rosemary or thyme to pretend you’re brunching somewhere artsy.
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Skip the bacon fat if you’re cooking vegetarian or just not in a pork mood.
What to Serve with Easy Home Fries?
Home fries love company. They don’t want to sit alone on a plate like some sad little side dish.
Perfect Pairings
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Scrambled eggs, fried eggs… any eggs really.
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Bacon or sausage (if you’re into the full diner experience).
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Toast, biscuits, or English muffins because carbs should stick together.
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Pancakes or waffles for that sweet-and-savory harmony.
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A slice of avocado if you’re trying to pretend you eat greens.
Frequently Asked Questions:
Can I use any type of potato?
Yeah, you can. I mean, russets are the best for this Easy Home Fries Recipe, but if you’ve got Yukon Golds or reds, go for it. They’ll be softer, creamier, maybe even a bit more “fancy brunch” than “rural diner,” but still delicious.
Should I soak the potatoes first?
Some people swear by it. I… do not. I forget half the time. And the recipe still turns out great. So if you soak them, cool. If you don’t, also cool.
Why won’t my potatoes crisp?
Probably one of three things: not enough oil, too many potatoes in the pan, or the heat’s too low. Potatoes are dramatic. They need space, warmth, and attention, which honestly makes them not that different from people.
If you give this Easy Home Fries Recipe a try, I genuinely hope it brings your kitchen the same comfort it brings mine. And hey—if your first batch ends up a little weird, don’t panic. That’s part of the charm. Let me know how yours turns out, yeah?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Home Fries Recipe
Ingredients
For Home Fries Using Raw Potatoes
- 2 large russet potatoes peeled and sliced into ⅛-inch rounds
- ½ large onion or 1 medium onion thinly sliced
- 3 tablespoons extra-virgin olive oil plus additional as needed
- Kosher salt to taste
- Freshly ground black pepper to taste
For Home Fries Using Cooked Potatoes
- 2 large russet potatoes quartered and boiled in salted water for approximately 12 minutes, then drained and cooled
- ½ large onion or 1 medium onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon bacon fat optional; omit for a vegetarian preparation
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Home Fries Prepared With Raw Potatoes
Heat the Oil and Layer the Ingredients
- Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat until shimmering. Arrange a single, even layer of potato slices in the skillet, followed by a thin layer of sliced onions. Season lightly with salt and freshly ground black pepper. Repeat the layering process until all potatoes and onions have been used.
Reduce the Heat and Cook Covered
- Reduce the heat to medium. Cover the skillet and cook for approximately 10 minutes, or until the bottom layer of potatoes is well-browned. Adjust the heat as needed to prevent burning while allowing browning to occur.
Flip the Potatoes
- Carefully turn the potatoes in sections so that the top layers move to the bottom of the pan. Add an additional tablespoon of olive oil to encourage further browning. Cover the skillet once more and cook for 5–10 minutes, or until the new bottom layer has browned.
Uncover and Finish Cooking
- Remove the lid and continue cooking for an additional 5 minutes to allow excess moisture to evaporate and the potatoes to crisp. Serve immediately.
Home Fries Prepared With Cooked Potatoes
Sauté the Onions
- Slice the cooked potatoes into ½-inch pieces. Heat 2 tablespoons of olive oil in a medium to large skillet over medium-high heat. Add the sliced onions and cook for 3–4 minutes, or until softened.
Add the Potatoes and Season
- Place the sliced potatoes into the skillet in an even layer. Season generously with salt and freshly ground black pepper. Allow the potatoes to cook undisturbed for 7–8 minutes, or until the underside is well-browned. Adjust the heat as necessary to prevent burning.
Incorporate Bacon Fat and Flip
- Add the bacon fat (or additional oil, if preferred) to the skillet. Carefully flip the potatoes and continue cooking until the second side is browned. Serve immediately.
Notes
- Use certified gluten-free spices to avoid cross-contamination.
- Avoid adding any flavored oils or seasonings that may contain hidden gluten.
- If using bacon fat, confirm that the brand of bacon does not include gluten-containing additives.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
