Quick and Easy Home Fries Recipe

If you prefer crispy potatoes, make sure to include your preferred oil in this recipe, with or without butter, and do not cover while cooking. The potatoes will achieve a perfect golden brown color if you resist the urge to constantly stir them; simply let them cook and brown, turning them occasionally. For an extra flavor boost, sprinkle a bit of garlic salt and onion powder.

Fantastic recipe! I prefer using Canola Oil along with a generous portion of diced onions, onion powder, garlic powder, paprika, salt, and pepper. Despite struggling with home fries for almost three decades, I've finally unlocked the secret to achieving a crispy texture. I found that drying the potatoes with paper towels after cutting or cubing them, and even giving them a gentle squeeze, makes a significant difference!

This recipe was a fantastic starting point for me. I peeled and prepared the potatoes, opted for a mix of extra virgin olive oil and butter, seasoned with Lawry's seasoned salt, and cooked them in a carbon steel pan, which I believe was essential in preventing sticking. The end result was absolutely flawless—reminiscent of the delicious diner home fries that I adore.

The butter added a delicious flavor to this dish. I decided to enhance the taste by sprinkling some Nature's Seasons seasoning salt on the potatoes along with black pepper, and I skipped the plain salt. After tossing them, I added them to the hot pan. Overall, this recipe was simple to make and turned out well. While my favorite way to cook potatoes is with bacon grease and onions, I would still make this dish again as it was quite good too.

This recipe definitely doesn't take just 20 minutes. Personally, I find that pre-microwaving the potatoes for 5 or 10 minutes before cubing them speeds up the cooking process significantly. Trying to cook raw potatoes in a frying pan is quite time-consuming.

This recipe was a complete disappointment. Despite following all the steps, the potatoes remained hard even after an hour of cooking. It was a waste of ingredients and time. I do not recommend trying this recipe. And to those who defend it by saying "it's the cook not the recipe," I must disagree – this recipe is simply not good.

When I cook fried potatoes or hashbrowns, I prefer them to be crispy. Unfortunately, there wasn't sufficient butter to achieve crispy potatoes. It seems that covering them prevented them from crisping up. In the future, I'll opt for bacon grease without a lid to get the desired crispiness.

Straightforward ingredients and clear instructions make this recipe a keeper.