home fries

These Smoky Roasted Breakfast Potatoes cook in the oven, leaving your hands and pans free to cook your eggs and enjoy a stress-free breakfast!

Smoky Roasted Breakfast Potatoes

lbs. russet potatoes (1.08)

onion

olive oil (0.32)

tsp smoked paprika (0.10)

garlic powder (0.05)

salt (0.02)

black pepper (0.03)

Preheat the oven to 400ºF. Wash the potatoes well, then dice them into 1/2 to 3/4-inch cubes. Dice the onion into similar sized pieces.

Add the diced potato and onion to a large bowl along with the olive oil, smoked paprika, garlic powder, salt, and pepper (10-15 cranks of a pepper mill). Toss the potatoes until they are well coated in oil and spices.

Line a large baking sheet with parchment paper. Spread the potatoes and onions out over the parchment so they are in a single layer.

Roast the potatoes for 40-60 minutes, stirring every 20 minutes, until they are brown and crispy. Total cooking time will depend on the size of your potato pieces and your personal preference for how brown and crispy you like your potatoes. Taste, and add additional salt if needed.

Serve hot, with ketchup if desired.

These crispy breakfast potatoes are roasted in the oven, so they're less greasy and more healthy than traditional breakfast potatoes cooked in a skillet! They taste like home fries from your favorite diner. Recipe yields 1 pan of breakfast potatoes, enough for about 4 servings. See notes for how to double the recipe.

Roasted Breakfast Potatoes

red potatoes,

red bell pepper, sliced into 1” squares

white onion,

olive oil

garlic powder

sea salt

black pepper

Preheat the oven to 425 degrees Fahrenheit.

On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.

Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.

I used just a sprinkling of garlic powder and then on my last stir I added about a clove of minced garlic. By putting it in later it didn't burn. I figure I was having to stir anyway so adding it was very easy. I hope this helps.

What a great recipe, I need to try this soon! Thanks for sharing.

I made your hash down recipe— which was AWESOME! So now I’m gonna try this one.  Any need to rinse off the starch from the cut potatoes before baking?  (I know with French fried and your hash browns, that helps them get crispier). 
Thank you!!

Roasting Brussel sprouts and asparagus like this is the BEST. You yield such crispy, delicious vegetables! This would work for ANY meal, even for dinner too!

I only have a toaster oven, so I did this as a stir-fry with avocado oil, and added sliced mushrooms, turmeric and The Zip.  I put turmeric in everything, so this was no exception, and the results were gastronawesome!  Thanks for posting.

Making this breakfast for my lovely wife this morning!!

thanks Alot Kate!!!! :)

What a great recipe, I need to try this soon!

I love potatoes, will definitely try this recipe.

I've made it previously and ther were delish but my husband was working making it again this Sunday I know he'll love it.   thanks it's super simple

i make this on a regular basis for both breakfast lunch and snacks-that magical invention called parchment paper eliminates sticking and makes clean up a breeze-plus i shake the potatoes and olive oil in a plastic bag to coat every thing evenly

Thank you for sharing this recipe.  I made this.  I boiled the potatoes first.  This recipe is a keeper.  Thanks again

The way I do them, is set the oven to 450 F and cook for 30 minutes. Recipe for 2 lbs of potatoes 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika and 1/8 tsp black pepper. Coat your cookie sheet with oil to help prevent sticking or use parchment paper, nothing sticks to parchment paper.

Made some roasted potatoes this morning, coated the pan with olive oil and the potatoes did not stick to the pan when I cooked them.

Loved this recipe, very easy and just SO good. Do you have any recommendation to add extra spiciness?

Thanks!

Made this today as was needing some comfort food - came out perfectly! I used Charlotte potatoes and a smaller batch, so naturally they were done in 35 minutes or so.

I make these all the time (especially for breakfast burritos) and they are delicious. I have no idea why anyone would trouble with frying breakfast potatoes when they could make them this way!

This recipe is amazing!! My favorite way to serve them is as follows: Melt cheddar cheese over roasted breakfast potatoes, add warmed salsa, fried egg and guac. Yum!!!

Perfect for the Whole30!   I’ll be using his recipe over and over again, making big batches and reheating for breakfast during a busy work week. This reheats really well in a frying pan, making the potatoes crispy again!  (I didn’t even add the bell peppers, but I think they tasted delicious without)!

Breakfast is my favorite meal of the day; whenever I make these potatoes, I am so pleased with the results.  Thanks for another great recipe!

<em>Crispy diner-style home fries from your kitchen are easier than you think with my recipe!</em>

Ultimate Crispy Home Fries

Tbl extra virgin olive oil

Tbl butter

yellow onion, chopped into small pieces

red pepper,

red potatoes, skin

salt

tsp black pepper

1/2-3/4 tsp smoked paprika

Heat 1 Tbl of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke. Add the onion &amp; pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently. When done, remove from heat and transfer to a bowl.

While the onions and peppers are cooking add the potatoes into a large saucepan. Add just enough cool water just until the tops of the potatoes are covered and they float slightly. Place the pan over high heat. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.

In the pan, the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.

Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Next add in the salt, black, pepper, and paprika. Stir gently and remove from heat.

The ingredient mix in this is really good. I needed to transport these to a brunch. I trippled the recipe and roasted on two sheet pans in a hot convection oven stirring once to get all sides crispier. Meanwhile, had my crockpot heating up so I could get my potatoes to the brunch hot. Obviously these will be better fried and eaten right away but these potatoes were awesome!! If you try the transporting method make sure you take the lid off as soon as you can so they dont steam too long. There werent ANY leftovers.

Best gome fries ever made. In my opinion, of course.

Yum, I made these to go with Sunday breakfast, they were delicious.  I used Yukon potatoes and no pepper (my family is not a fan of peppers) But  par-boiling the potatoes really worked they were super crispy, had the leftovers today and they were so good!  Thanks Lori for another great recipe .

Didn’t really work for me.  Probably my fault for adding too much ghee (which is what I used instead of the olive oil and butter), because they were too wet for my liking.  They took much longer to cook through than stated in the recipe despite small cubes and parboiling.

I've made these a few times and it is 100% my go-to recipe for home-fries- they turn out perfect every time!

These easy home fries are the ultimate comforting side dish. We love making them for an easy breakfast!

Home Fries

russet potatoes (about 1 ¾ pounds)

butter (divided)

onion (diced)

pepper

parsley

Scrub potatoes (peel if desired) and cut into ¾&quot; cubes.

Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.

Meanwhile, melt 1 tablespoon butter and onion in a large skillet over medium heat. Cook onion until tender. Remove onion from pan and set aside.

Add 1 tablespoon butter and olive oil to the pan. Add potatoes, seasoned salt and pepper. Cook until golden stirring occasionally, about 15-20 minutes adding more butter if needed.

Add onions back to the pan and cook an additional 2-3 minutes. Serve warm.

Quick and easy home fries made from scratch. I'm using boiled potatoes, but you could use raw potatoes if you allow a bit more cooking time. Perfect side for breakfast.

Home Fries Recipe

Potatoes, boiled

Onion

Garlic Powder

Black Pepper

Salt

Ketchup

Cut the boiled and cooled potatoes into cubes.

Place skillet over Medium heat and let warm up.

Stir and cook until onions are translucent and potatoes are browned.

Stir and let cook and brown about two more minutes.

This recipe sounds great.  I've never fixed home fries with ketchup added while they are still in the pan - I've always added a healthy dose of paprika instead.  A new Ketchup adventure is next on my list.

Love this recipe. Boiling the potatoes the day before really makes it easy !! I liked the ketchup addition. I normally wouldn't have added Ketchup like this but it definitely kicked it up a notch !!

Steve,

Your home fries recipe sounds delicious.  I'm a Southern boy who loves his grits, but like you I'll take home fries over grits any time.  I'm usually too busy in the mornings to eat a full country breakfast, so I consider it a treat to have breakfast for the evening meal....eggs scrambled with sharp cheddar cheese, Neese's sausage patties, raisin toast with apple butter and some of your home fries....Wow! Don't think it could get any better!

Thanks for your posts, and thanks also for always closing your newsletter with a shout out to Jesus Christ.  That warms my heart!

Good morning Steve,

I cook these potatoes two or three times a week for my husband, he loves them.  When I make baked potatoes there is always one leftover for home fries for breakfast.  Since I am an early riser I usually boil potatoes, chill them and then they are ready to cook. Most of the recipes you have posted I have cooked and just love the Southern recipes.  Thanks for doing a great job.  Have a blessed day.
Debbie

These are home fries the way that I remember eating them ! That said - I have not tried them,and the reason is because I am on a salt restricted diet due to health reasons. I always made this and ate them with loads of catsup. I can not do that now - and as a southerner born and bred in North Carolina how do you enjoy southern cooking without salt - and catsup for that matter.
     If you figure that one out, let me know.

You'll love my perfectly seasoned best home fries recipe. It's super delicious. These baked breakfast potatoes tick all the boxes, crispy on the outside, soft and fluffy on the inside and they’re vegan too!

Best Home Fries Recipe (Breakfast Potatoes)

bell pepper,

tsp seasoning salt

granulated garlic

paprika

onion powder

Italian seasoning

tsp chili powder

green onions

vegan cheese

salsa

hot sauce

ketchup of course!!?

Pre heat oven to 425 and line a large baking sheet,( mine is 15&#215;21 inches) or two smaller pans with parchment and set aside.

Add your cubed potatoes to a pot with a good pinch or two of salt and cover them with water. Bring the potatoes to a boil. Then reduce heat to med high and boil for 5-6 minutes but No longer! Drain the potatoes into a colander. Let them cool for a minute or so. Then add the potatoes back to the pot, just make sure the pot is dry.

Now add in the peppers, onions and half of the seasoning mix  and stir everything together.

Spray your parchment lined baking sheet evenly with  oil. Now add your potatoes and peppers to the greased parchment and spread them in an even layer. Try not to crowd them or they won&#8217;t get as crispy. Next spray the tops of them evenly with oil. Now give the pan a little shake .

Bake the potatoes and veggies for 20 minutes. After 20 minutes remove them from the oven, give them a quick stir then return them to the oven to bake for an additional 15 minutes. (35 minutes total baking time).

When the potatoes are done remove them from the oven and add the rest of the seasoning and stir to combine.

Oh these look tasty Verna! Can't wait to try this recipe.

We loves these potatoes . Have made them twice now. Once with peppers and onions and without , really good thank you

Southern Fried Potatoes

medium Russet or Idaho potatoes ((2 to 2 1/2 pounds))

onion,

vegetable or canola oil

Wash, peel, and slice the potatoes into 1/8-inch rounds.

Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes. Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.

Easy Sheet Pan Breakfast Potatoes (Paleo Whole30) - the best and easiest way to make homestyle breakfast potatoes with zero fuss!&nbsp; Excellent for make ahead meal prep.

Easy Sheet Pan Breakfast Potatoes (Paleo Whole30)

lbs red potatoes

diced bell peppers (any color(s))

yellow onion, chopped

avocado oil

Homemade All Purpose Seasoning (see recipe below)

Preheat oven to 425 degrees.&nbsp; Line a large baking sheet with parchment paper if desired.

Add all ingredients to the baking sheet and toss well to combine.&nbsp; Spread into an even layer.

Bake for 30-35 minutes, stirring 1-2 times during cook time.&nbsp; Serve immediately or let cool and refrigerate until ready to use.&nbsp; Reheat in a skillet with a drizzle of oil.

Crispy, delicious Pan Fried Potatoes and Onions is a great potato side of fork-tender fried potatoes to complement practically any breakfast or dinner! The potatoes are a versatile side dish that tastes just as good with your eggs and bacon as they do with a whole roasted chicken!

Pan Fried Potatoes and Onions

potatoes

olive oil ((more as needed, enough to cover the bottom of your frying pan))

tsp each, salt & pepper ((to taste))

garlic powder ((to taste))

tsp smoked paprika ((or paprika))

prepare

Grate a medium yellow or white onion and wash and cube potatoes. *It is optional to peel the potatoes.

heat

Heat the cooking oil in a large frying pan, skillet, or cast-iron skillet over medium heat.

Add the grated onions, cubed potatoes, and seasoning (salt, pepper, smoked paprika, and garlic powder - unless you&#039;d like to use minced garlic, reserve the minced garlic for the uncovered cooking time).

cover

Stir the ingredients together then spread them in an even layer over the bottom of your pan. Cover with a tight-fitting lid and cook for 10 minutes, or until golden brown.

stir and cook

After the 10 minutes of cooking while covered, uncover and stir the potatoes and onions (add minced garlic, if using). Leave uncovered to finish for about 5 to 10 minutes, or until your potatoes are fork-tender and have reached your desired level of tenderness.

serve

Remove from heat when the potatoes are done cooking and serve immediately.

Southern pan fried potatoes and onions are a tasty side dish and are a delicious comfort food for the entire family. The recipe is an easy one to make.

Southern Pan Fried Potatoes and Onions

Russet potatoes

garlic

Cut the onions and garlic and set them...

Cut the onions and garlic and set them aside.

Peel the potatoes and dice them into similar-sized...

Peel the potatoes and dice them into similar-sized pieces.

Add the oil to the pan and turn...

Add the oil to the pan and turn on medium heat.

Next, add the potatoes to the pan, cover...

Next, add the potatoes to the pan, cover with a lid, and cook for 10 minutes.

Remove the lid, add the onions, garlic, salt,...

Remove the lid, add the onions, garlic, salt, and pepper and stir to combine.

Replace the lid and cook for five minutes.

Remove the lid and cook 10-15 minutes or...

Remove the lid and cook 10-15 minutes or until the potatoes are crispy.

Scoop the potatoes out of the skillet and...

Scoop the potatoes out of the skillet and place on a paper towel to soak up any extra grease, and serve.

https://mediavine-res.cloudinary.com/video/upload/m9otzv3ovqncq9rvkmgc.mp4

Southern pan fried potatoes and onions are a tasty side dish and a great comfort food for the entire family.

Your family will love this Home Fries recipe! These breakfast potatoes are easy to make, loaded with flavor, and have that perfect crispy yet fluffy texture. Serve with eggs and bacon for a crowd-pleasing breakfast!

olive oil, (divided)

yellow onion, (diced)

red bell pepper, (diced)

green bell pepper, (diced)

baking soda

unsalted butter

red pepper flakes

green onions, (sliced thin)

Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over medium-high heat until shimmering. Add the onion and peppers and sauté, stirring frequently, until translucent and lightly browned, about 7 to 8 minutes. Transfer the mixture to a bowl and set aside.

Meanwhile, bring a large pot of water to a boil. Add baking soda to the water, and stir to dissolve. Place the diced potatoes in the boiling water, cooking the potatoes until just fork tender, about 6-7 minutes.

Drain the potatoes in a colander and return them back to the dry pot over medium heat. Cook the potatoes for 2 minutes in the pot, carefully stirring them, to cook off all their remaining moisture.

Heat the remaining 1 tablespoon olive oil and butter in the previous 12” skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until the bottom of the potatoes is golden brown, 4 to 5 minutes.

Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 more times, in 4 to 5 minute intervals. About 12 to 15 minutes total cooking time. Remove from heat.

Add the onion &amp; pepper mixture, salt, pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes. Stir until evenly combined, coating the potatoes. Top with sliced scallions and serve.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1686750119/ipmvW6ZvD.mp4

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The most viewed home fries recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine