This post may contain affiliate links. Please read our disclosure policy.
These diner-style home fries are one of my favorite breakfast sides! Parboiled and sauteed potatoes smothered in a blend of garlic powder, onion powder, and paprika for a flavorful breakfast potato that pairs perfectly with toast, eggs, and baked bacon. Guaranteed to be a hit at your next hosted brunch party.
These potatoes remind me of old-fashioned diners or greasy spoons serving delicious comfort food. The blend of spices is what makes this recipe so irresistible. A healthy paprika coating lends color and delicious flavor with subtle spice and smokiness. Don’t forget the salt—it’s what makes everything pop!
Looking for more breakfast favorites? Try my tater tot breakfast casserole, breakfast skillet, skillet Dutch baby, and sweet potato breakfast hash.
Table of Contents
Ingredient Notes and Substitutions
- Russet potatoes: russet potatoes are the best potatoes for this recipe. You can also use Yukon gold potatoes, baby potatoes, red potatoes or fingerling potatoes in a pinch. There is no need to peel the potatoes. The skin adds texture and flavor.
- Olive oil: olive oil helps crisp the potatoes. You can also use butter, ghee, or vegetable/canola oil. A combo of butter and olive oil adds a nice flavor.
- Yellow onion: onion is not mandatory but it adds nice flavor. You can use yellow or white onion. Just be sure they’re cooked and tender so they aren’t too potent.
- Spices: I use a blend of paprika, garlic powder, and onion powder. Paprika adds the signature taste and reddish color. If you don’t have onion powder you can omit it.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Cut potatoes into small cubes. There is no need to peel unless you prefer. Add potatoes to a lidded pot with a big pinch of salt. Top with cold water until covered by 1 inch.
Step 2.
Cover and bring to a boil. Once boiling, cook for 3-5 minutes or until potatoes are just tender. Do not overboil or they will be too mushy.
Step 3.
Meanwhile, add onion and 1 tablespoon of olive oil (or butter) to a skillet. Cook until softened. About 5-7 minutes. Remove onion and set aside on a plate.
Step 4.
Strain potatoes and add to a large skillet with 2 tablespoons of olive oil. Season all over with salt and pepper and saute until starting to crisp and tenderize (about 7-10 minutes). You may need to add more oil as you go.
Step 5.
Return onions and add spices. Toss until potatoes are fully coated in the seasoning. Continue to cook until the desired texture is reached. Add more salt to taste. You can adjust the color by adding more paprika.
Step 6.
Top with chopped parsley and serve.
Expert Tips
- Be generous with butter or oil. The oil will help to crisp the potatoes and add texture to the exterior. You will likely need to add extra as the potatoes cook and absorb the oil.
- Ghee or clarified butter is a great pan-frying alternative to butter with a high smoke point.
- Cut potatoes into small bite-sized pieces. This enhances texture and taste. I shoot for slightly larger than playing dice.
More Breakfast Favorites
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Home Fries Recipe
Ingredients
- 4 large russet potatoes, chopped
- 3 tablespoons olive oil
- 1/2 yellow onion, diced
- 2 teaspoons paprika
- 1 teaspoon onion pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, finely chopped
- pinch salt and pepper, to taste
Instructions
- Cut potatoes into small cubes. There is no need to peel unless you prefer. Add potatoes to a lidded pot with a big pinch of salt. Top with cold water until covered by 1 inch.
- Cover and bring to a boil. Once boiling, cook for 3-5 minutes or until potatoes are just tender. Do not overboil or they will be too mushy.
- Meanwhile, add onion and 1 tablespoon of olive oil (or butter) to a skillet. Cook until softened. About 5-7 minutes. Remove onion and set aside on a plate.
- Strain potatoes and add to a large skillet with 2 tablespoons of olive oil. Season all over with salt and pepper and saute until starting to crisp and tenderize (about 7-10 minutes). You may need to add more oil as you go.
- Return onions and add spices. Toss until potatoes are fully coated in the seasoning. Continue to cook until the desired texture is reached. Add more salt to taste. You can adjust the color by adding more paprika.
- Top with chopped parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
