By Becky Hardin
Updated May 21, 2025
Learning how to make home fries has never been easier! My simple home fries recipe makes the crispiest potatoes with just a few ingredients. I love to make this for my family on weekends or anytime they’re craving a hearty breakfast. They’re perfectly seasoned and pan-fried with onions for a savory side dish.
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5-Star Review
“I forgot to take a pic! They took longer to cook than the recipe called for, but that’s okay. (I’m at 7000 feet: everything takes longer!) I added some diced green pepper to the onions and smashed the potatoes a bit at the very end–just like NYC Greek diner home fries but better since fresh and homemade (and crispier)! Hubby loved them. Thanks!” -Annie L
Home Fries
I love that this home fries recipe only calls for a handful of ingredients, most of which are already in my pantry. Learning how to make home fries has made me the hero of breakfast! Crispy on the outside and soft and chewy on the inside, they are super simple for me to cook up anytime one of the kids gets a craving. I love to change the flavoring up a bit and mix in Bacon Crumbles , different herbs and spices, or make them cheesy!
Ingredients1x2x3x
- ▢ 1½ pounds Yukon Gold potatoes russet potatoes also work
- ▢ 1 tablespoon kosher salt
- ▢ 1 tablespoon distilled white vinegar
- ▢ 3 tablespoons vegetable oil divided
- ▢ 2 tablespoons unsalted butter divided
- ▢ 1 sweet yellow onion diced
- ▢ 1-2 teaspoons minced fresh thyme
- ▢ kosher salt & freshly ground black pepper to taste
- ▢ 1 tablespoon minced fresh cilantro parsley or chives
Video
Instructions
- Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool. 1½ pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1 tablespoon distilled white vinegar
- While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat. 3 tablespoons vegetable oil, 2 tablespoons unsalted butter, 1 sweet yellow onion, kosher salt & freshly ground black pepper
- Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil.
- Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes. 3 tablespoons vegetable oil, 2 tablespoons unsalted butter
- Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley, or chives. Serve immediately. 1-2 teaspoons minced fresh thyme, 1 tablespoon minced fresh cilantro
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Home Fries Step by Step
Boil the potatoes: Place 1½ pounds of Yukon Gold potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of distilled white vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool completely.
Sauté the onion: While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add 1 diced sweet yellow onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat.
Cut the potatoes: Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil.
Cook the potatoes: Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes.
Season the potatoes: Add the cooked onions and 1-2 teaspoons of minced fresh thyme to the potatoes; toss and season to taste.
Garnish, serve and enjoy : If desired, add cilantro, parsley, or chives. Serve immediately.
Storage
Once cooked, I let the home fries cool completely, then store leftovers in an airtight container. We keep them in the fridge for up to 3 days. Freeze these home fries in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a warm skillet with more butter to help them crisp.
These potatoes are best if served fresh. When I do make them ahead of time I just boil, cool, chop, and refrigerate the potatoes until it’s time to eat. Then I quickly pan-fry them and serve.
Serving Suggestions
These classic diner-style home fries go well with all our favorite breakfast foods! I love to serve them with a stack of Buttermilk Pancakes , alongside Scrambled Eggs , some buttery toast, crispy Brown Sugar Bacon , and plenty of Iced Coffee .
more potato side dishes to try
Instant Pot Scalloped Potatoes
Au Gratin Potatoes
Crockpot Potato Casserole
Air Fryer Potato Wedges
How to Make Home Fries
Ingredients
- 1½ pounds Yukon Gold potatoes russet potatoes also work
- 1 tablespoon kosher salt
- 1 tablespoon distilled white vinegar
- 3 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter divided
- 1 sweet yellow onion diced
- 1-2 teaspoons minced fresh thyme
- kosher salt & freshly ground black pepper to taste
- 1 tablespoon minced fresh cilantro parsley or chives
Instructions
- Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool. 1½ pounds Yukon Gold potatoes, 1 tablespoon kosher salt, 1 tablespoon distilled white vinegar
- While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add the onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat. 3 tablespoons vegetable oil, 2 tablespoons unsalted butter, 1 sweet yellow onion, kosher salt & freshly ground black pepper
- Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil.
- Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes. 3 tablespoons vegetable oil, 2 tablespoons unsalted butter
- Add the cooked onions and thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley, or chives. Serve immediately. 1-2 teaspoons minced fresh thyme, 1 tablespoon minced fresh cilantro
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
