Home fries are a wonderful addition to so many meals and in some cases, can be the primary ingredient that you build a dish around. For example, this Southwestern Pileup uses a skillet of home fries to support a mix of vegetables and proteins, and your choice of red or green chile.
Home fries make a complement side to huevos rancheros, migas or a meat entree’ like green chile cheeseburgers, pulled pork or smoked brisket. And if you aren’t a fan of white or yellow potatoes, then never hesitate to make sweet potato home fries. They make a great substitute for the hash browns in this sweet potato and green chile dish.
Because of their versatility, home fries should be a standard, go-to dish for any home cook. Everyone loves them, and your family will love you even more for making them. In this post, I’ll share with you how I make home fries. There is no parboiling, microwaving, or prep other than to chop, throw in a skillet, and season. It’s an easy method for making a very tasty dish and only messes up one skillet, which for me, is important.
How to Make Home Fries on the Stovetop
MJ’s method of cooking home fries
1 pound of potatoes serves 4 as a side
Prep and Cook time: about 30 minutes
1 pound organic potatoes*, wash, scrubbed, and cut into small cubes
1 Tbsp. butter*
1 tsp. oil
1/4 tsp. salt (or to taste)
1/2 tsp. ground pepper (or to taste)
Chopped fresh parsley (optional)
- Cut the potatoes into small cubes (about 1/2″).
- In a large skillet*, heat the oil and butter over medium heat until the butter has melted.
- Add the potatoes, salt and pepper. Using a spatula, toss the potatoes around in the pan to coat them with the butter and seasoning. (Click the pictures to enlarge)
- Spread the potatoes evenly across the pan. Cover over medium to medium high heat* and cook for 2 minutes. Stir, cover and cook another 2 minutes. Continue to cook the potatoes covered until they are “just” tender. Depending on the type of potatoes, this could take 10 – 15 minutes. I find that yellow potatoes cook faster than red one.
- Remove the cover and increase the heat to medium high. Cook the potatoes for 2 minutes, then FLIP the potatoes. Continue cooking and flipping until the potatoes are crispy brown, but not dry. This should take about 5 minutes.
- Remove from heat, toss with parsley (if using) and serve.
*Kitchen Notes for Home Fries
Potatoes – Because I only use organic potatoes, I never peel – just wash and scrub. You can use just about any type of potatoes, but I prefer yellow or red potatoes. Sometimes I’ll get adventurous and use a mix of potatoes, including sweet potatoes.
Butter – If you don’t want to use butter, then substitute with a mild olive oil or non-dairy substitute of your choice. For those of you who aren’t oppose to bacon drippings, a teaspoon or two of drippings in place of some of the butter adds a bit of a bacon flavor to fries.
Cooking Temperature – Medium or medium high is dependent upon the size burner. For a big skillet, I use a large diameter burner at medium. This keeps the potatoes from browning too fast before they are done. Once I remove the cover, I’ll turn the heat up to medium heat to finishing browning.
In what type of dishes do you use home fries?
Below is a quick brunch that I love to make.
Home Fries with Roasted Green Chile
- Cook up a batch of home fries.
- Add some roasted red/green chile, sliced olives, and parsley. Stir to combine and then cook for about a minute.
- Top with grated cheese (cheddar or Monterey Jack). Remove from heat and cover.
- Fry an egg sunny-side up or over easy and place on top of fried.
- Enjoy for breakfast, brunch, lunch or dinner.