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Home Fries
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Home Fries

Crispy home fries are great for breakfast but you can make this easy side any time of day! My simple skillet method ensures they're perfect.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 201 kcal
Course: Side Dish, Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 pound potato scrubbed and cut into 1/2-inch cubes (about 2 medium; leave the peels on, Yukon gold variety
  • ⅓ cup water
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt plus a few big pinches
  • 2 tablespoons butter divided, unsalted
  • 1 teaspoon paprika
  • black pepper optional, freshly ground
  • green onion optional, sprinkle fresh chives, parsley, or cilantro

Instructions

    Cup of Yum
  1. Place the potatoes in a large bowl and cover with hot water. Let sit 5 minutes, then drain in a colander; rinse further under running warm water, then drain, spread onto a clean kitchen towel, and pat dry (this step is annoying but will prevent your potatoes from sticking to the pan and making a hot mess).
  2. In a 12-inch cast iron or similar heavy bottomed skillet, whisk together the water, oil, and salt. Add the potatoes in an even layer. Turn the stove heat to medium, cover the skillet (if your skillet does not have a cover, you can lay a sheet pan on top of it), and cook without disturbing for 5 minutes . Uncover, stir in 1 tablespoon of the butter until it melts, recover, and cook 2 minutes more.
  3. Time to crisp! Uncover the skillet and let cook for 5 minutes without disturbing; some of the water will evaporate and the potatoes will begin to crisp. Stir in the remaining 1 tablespoon butter, then the paprika. Spread the potatoes back into an even layer and let cook 3 more minutes undisturbed. Continue cooking until the water has evaporated and the potatoes are crisp all over, about 6 minutes more, stirring every 2 to 3 minutes. Sprinkle with a few big pinches of salt salt and serve hot with pepper and chives to taste.

Notes

  • TO STORE: Refrigerate leftover home fries in an airtight container for up to 4 days. I do not recommend freezing them; potatoes don't freeze well.
  • TO REHEAT: Reheat leftovers in a non-stick skillet set over medium heat or in the microwave until warmed through.

Nutrition Information

Serving 1(of 4) Calories 201kcal (10%) Carbohydrates 20g (7%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Trans Fat 0.3g (15%) Cholesterol 15mg (5%) Potassium 491mg (10%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 423IU (8%) Vitamin C 22mg (24%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 201

% Daily Value*

Serving 1(of 4)
Calories 201kcal 10%
Carbohydrates 20g 7%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 15mg 5%
Potassium 491mg 10%
Fiber 3g 12%
Sugar 1g 2%
Vitamin A 423IU 8%
Vitamin C 22mg 24%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.