Crispy on the outside and tender on the inside, these Baked Home Fries bring classic restaurant-style flavor to your own kitchen - no deep frying required. Made with simple ingredients and baked until golden, they're perfect as an appetizer with dill sauce, tucked into breakfast skillets or burritos, or served as an easy side dish for burgers and barbecues. Flavorful and incredibly versatile, these home fries are sure to become a go-to favorite.
Why I Love This
- Restaurant Style: I love going out to a good diner and ordering a savory breakfast with those crisp, tasty Home Fries. Now you can have them at home any time you like!
- Contained Oil: While these aren't deep fried or fried, they do bake in a little hot oil. I love doing it this way as the mess, splattering and smoke are all minimized by keeping it in the oven.
- Perfect Every Time: These Baked Home Fries do take a little time but most of it is passive and they turn out perfect every time. There's no tricks, hoping it will work, or stuck potatoes to the pan. It's simple and delicious - every time.
These are perfect for putting in our Breakfast Chorizo Burrito, having as a side with Pumpkin Cottage Cheese Pancakes or serving as an appetizer with this delicious Dill Dip.
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Ingredients
- Russet Potatoes - you can use other types of potatoes but they won't crisp as well or remain as tender on the inside.
- Beef Tallow - I have become a big beef tallow fan for cooking in as it is healthier and gives off less smell. However, lard or any high smoke point seed oil will work too. Canola oil is a great and affordable alternative.
- Seasonings - this adds a little extra flavor to the Baked Home Fries which I enjoy even if adding them to another dish like a breakfast skillet or burrito. If you prefer, using just salt is also a tasty alternative.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 450°F. Pour ½ cup of oil in a large oven-safe skillet or roasting pan and place it in the oven to heat while the oven preheats.
Step 2: Peel and cut the potatoes into 2-3 inch pieces. Place them in a large pot, cover with water and bring to a rolling boil over high heat. Boil for 2 minutes, then drain well.
Step 3: Return the drained potatoes to the pot. Add the spices and toss until evenly coated.
Step 4: Carefully remove the pan from the oven and pour in the potatoes. Use Caution! The oil may splatter when the wet potatoes hit the pan. Spread them out in a single layer with a little space between the pieces.
Step 5: Bake for 10-15 minutes (depending on desired crispiness), then flip the potatoes. Continue baking, flipping every 10-15 minutes, for a total of 40-45 minutes until golden and crispy.
Step 6: Using a slotted spoon, transfer the potatoes to a serving dish or paper-towel lined plate. Discard excess oil once cooled. Season with sea salt or seasoning salt to taste.
Step 7: Serve as a side or appetizer with dill sauce, or use in breakfast burritos or a skillet hash.
Hint: Don't boil the potatoes too long. We are simply parboiling them (making them slightly tender). Over boiling them causes them to fall apart in the pan and stick. Secondly, don't skimp on the oil. Not having enough oil will cause the potatoes to stick and keep them from crisping nicely.
Substitutions
- Oils - beef tallow is a great frying option but may not be the best for everyone. Ghee, lard, refined avocado oil, canola and corn oil are all other good options depending on your needs.
- Seasonings - seasoning the potatoes is not required for tasty Baked Home Fries. A simple sprinkle of salt before and after baking will still give a great result!
Variations
- Spicy - if you'd like to turn up the heat you can try adding a teaspoon of chili powder, ⅛ teaspoon of chili flakes and a sprinkle of cayenne pepper to the seasoning mix.
- Deluxe - change up how you serve these! Try melting cheese over the finished Baked Home fries and topping with sour cream, salsa and guacamole!
- Savory - make these savory with 1 teaspoon garlic powder, 1 teaspoon rosemary, ½ teaspoon thyme and 2 teaspoons parsley in place of the listed seasonings.
Pair this with our amazing Moose Burger (or beef) recipe and Charred Corn Salad for the perfect barbecue trio.
Equipment
I like to use cast iron for these Baked Home Fries because it retains heat well which results in a crispier exterior for the potatoes. I had to use two skillets in order to have enough room to space my potatoes out. You can also use a large roaster.
Storage
The first few days: These Baked Home Fries are best eaten fresh and hot. Should any remain leftover, store them in the fridge in an airtight container for up the 3 days.
Freezing: I would not recommend freezing this recipe.
Reheating/Thawing: To best way to reheat the Baked Home Fries is in a skillet on the stove top with a little oil. Flip every 2-3 minutes until warmed through. You can also warm them on a microwave safe dish in the microwave for a minute or two. This will result in slightly less crisp fries.
Top Tip
Cut the potatoes into larger pieces for parboiling, then drain and let them cool slightly. Once cool enough to handle, cut them down to your desired home fry size. This does two things: it allows excess moisture to evaporate so the potatoes crisp properly in the oil, and it prevents them from becoming too soft from parboiling and breaking apart during baking.
FAQ
No, you do not. Any high smoke point oil will work fine such as ghee, refined avocado oil or canola oil.
Partly. You can parboil the potatoes ahead of time and store them in the fridge for up to 24 hours before baking.
Parboiling jump-starts the cooking process so the potatoes bake up tender on the inside while getting crispy on the outside. It also helps prevent under cooked centers.
For the best texture, yes. Skipping this step can result in home fries that are either too firm inside or unevenly cooked. I would highly discourage skipping this step.
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Baked Home Fries
- Total Time: 50-63 minutes
- Yield: ~ 5 servings
- Diet: Gluten Free
Description
Crispy on the outside and tender on the inside, these Baked Home Fries bring classic restaurant-style flavor to your own kitchen - no deep frying required. Made with simple ingredients and baked until golden, they're perfect as an appetizer with dill sauce, tucked into breakfast skillets or burritos, or served as an easy side dish for burgers and barbecues. Flavorful and incredibly versatile, these home fries are sure to become a go-to favorite.
Ingredients
3 large russet potatoes
½ cup beef tallow or other high smoke point cooking oil*
1 teaspoon seasoned salt
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon smoked paprika
Instructions
- Preheat the oven to 450°F. Pour ½ cup of oil in a large oven-safe skillet or roasting pan and place it in the oven to heat with the oven preheats.
- Peel and cut the potatoes into 2-3 inch pieces. Place them in a large pot, cover with water and bring to a rolling boil over high heat. Boil for 2 minutes, then drain well.
- Return the drained potatoes to the pot. Add the spices and toss until evenly coated.
- Carefully remove the pan from the oven and pour in the potatoes. Use Caution! The oil may splatter when the wet potatoes hit the pan. Spread them out in a single layer with a little space between the pieces.
- Bake for 10-15 minutes (depending on desired crispiness), then flip the potatoes. Continue baking, flipping every 10-15 minutes, for a total of 40-45 minutes until golden and crispy.
- Using a slotted spoon, transfer the potatoes to a serving dish or paper-towel lined plate. Discard excess oil once cooled. Season with sea salt or seasoning salt to taste.
- Serve as a side or appetizer with dill sauce, or use in breakfast burritos or a skillet hash.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
There are several other cooking oils you can use such as lard, ghee, refined avocado oil, canola oil or corn oil. What's important is that you choose one that has a high smoke point.
- Prep Time: 5 minutes
- Parboiling: 5-8 minutes
- Cook Time: 40-45 minutes
- Category: Side
- Method: Bake
- Cuisine: American
Jenice Wallace says
I think these might be my new favorite breakfast and dinner item! They are so easy to make and turn out amazing every time. They are perfect for burritos, breakfast skillets and barbecue sides!