Whether you’re looking for a delicious breakfast or a quick-and-easy side dish, this Crispiest Home Fries Recipe is going to hit the spot!
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This recipe is long overdue. And by that, I mean at least a year.
It definitely started on Pesach, I’m just not sure if it was last year or the year before. Anyway, let me explain. In our kitchen, every pesach, we always try to keep on hand two things that are at the base of many pesach recipes: fried onions and boiled potatoes. (Side note: this is a great tip. Keep both of those around at all times to make your cooking easier.) And on Chol Hamoed, breakfast usually starts with a combination of the two – fried onions and cubed boiled potatoes, turned into home fries.
And then one year I had an idea to take those home fries way over the top by making them crispier than we’ve ever had them before. Then I googled home fries recipes, to see if my brilliant idea was just the standard method that everyone uses. But whadaya know? I didn’t see anyone doing this. They really should though, because it worked – and it’s awesome!I was so excited with the result, partly because it’s awesome when an idea works out the way you hoped, but mostly because, if we’re all being honest here, I go to bagel stores and order their breakfast special just for the home fries. And now? I dunno. I think I’ll just be making them at home.
While this crispiest home fries recipe works for pesach, I have a sneaking suspicion that y’all will be making them all year long!
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- 3 large idaho potatoes, boiled and peeled
- 2 Tablespoons potato starch or corn starch
- 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons paprika, preferably smoked
- ¼ teaspoon sugar
- ¼ teaspoon ground black pepper
- ¼ cup oil, divided
- fried onions, optional, for serving
- Cut boiled potatoes into cubes (about ½ inch) and place in a large bowl. Set aside.
- In a small bowl, whisk together potato starch, salt, garlic, onion, paprika, sugar and pepper. Add to potatoes and toss until all potatoes are coated in the starch mixture.
- In a large non-stick frying pan, heat half of the oil over medium heat. Add half of the potatoes, spread into a single layer on the pan, then leave it WITHOUT stirring for five minutes.
- After five minutes, stir the potatoes - try to flip them over as much as possible. Let it cook, again WITHOUT stirring, for an additional 4-5 minutes. Remove from pan and repeat with remaining oil and potatoes.
- If using, stir in some fried onions just before serving.
- These potatoes are best fresh out of the frying pan, but you can boil and cube the potatoes ahead of time, and leave them in the fridge until ready to cook. If you have leftovers, you can reheat them (in a single layer, if possible) in the frying pan.
- One of the big tricks of this recipe is not to overcrowd the pan. I used the biggest pan I had (12 inches), and it needed two batches. If your pan is smaller, you may want to divide it into 3 or more batches.
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Thanks for visiting! I hope all of your pesach preps are going well so far! Come back soon – I’ve got lots more delicious food to share with you! -Miriam
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