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My mom always made them from raw potatoes and they were good. But, my husband showed me a great variation and that’s the only way I make them now. When the potatoes are done, lay cheese slices or shredded cheese on top. Cover pan and turn off the burner. Wait until cheese is melted to remove the lid. Sooo good!
Where I grew up home fries were in every small restaurant that served breakfast. They would cut them into 1″ chunks rather than slices
What is a “ramp”. Loved reading about my favorite fried potatoes–I’ll try making them again, as I have never been very successful at it!!
Hi Fran, ramps are similar to onions and leeks. They grow wild in Eastern North America: https://www.wildedible.com/wild-food-guide/ramps
Thanks, Elise, for posting this recipe. It’s one of those types of cooking that we all should know how to do, in theory, and yet the method sometimes escapes us. Fried potatoes – how easy! And yet I’ve burned more batches, or had half of the potatoes still be raw, than I can count. Your way is the best way I’ve found so far, and this will be my new method of cooking them. All of us home cooks appreciate you very much!
Mom makes them both ways. When we have alot of potatoes, we microwave allot of them. Those we do not eat right away, we put in the fridge. They cut and fry up better (when they are pre cooked), if they are really cold because they firm up. If they are hot or even warm when you gtry to cut them, they mash up and get gummy.
mmmm….I love home fries!
I make mine like your mom, with thinly sliced raw potatoes, so they get nice and crispy and brown. I also like to add some strips of green pepper and I use paprika for color and a little garlic powder for flavor.
THANK YOU !!!
If I had a penny for every attempt I’ve made to cook some home fries and failed I could retire now at age 38. I followed your steps for cooking raw taters and and they turned out “PERFECT” I made these w/ a massive omelet for my girlfriend and I for breakfast. Everything turned out so well.
i served this today at lunch for my three boys(9, 5, 5) with Elise’s Porkchops with Mushroom Bourbon Cream Sauce. They couldnt get enough. Normally onions are a bit tricky but the way it all cooks up the whole thing was a huge hit. I think the trick is definitely not turning the potatoes too fequently. Let em brown up nice and good! Didnt use the bacon fat this time but thinking it can only make a great dish even better.
Par boiling the potatoes lets them brown like raw but more quickly and they don’t “mush up” like totally cooked potatoes. Par boil and then dry them over low heat in the same pan you cooked them it. Shake to rough them up a bit and then when it comes to making them in to home fries they crisp up and become caramelised and absolutely gorgeous. We don’t call them “home fries” in Australia though. Just a potato fry up. YUM.
I am obviously late posting on this, but wanted to say I’ve always used raw potatoes. We frequently make a variation in the summer with half potatoes and half yellow squash, also sliced thin. It’s a great side dish with almost anything. My kiddos eat it up!
We made these last night! They were delicious! I used youe mom’s way and they were great. We made them with some bacon as well because who doesn’t love bacon?
My Mom made the sliced raw potatoes, fried, but we called them potatosanna. I wonder where that name comes from?
Potatoes Anna. It’s a classic French dish (Pommes Anna) of layered potatoes cooked in butter.
Potatoes fixed any way are great, but I do believe my favorite is fried with onions. Growing up in the 50’s ours were prepared in bacon or pork steak grease. I still love ’em that way.
This is the way my father taught me
I like home fries period. I make them both ways, raw and baked, but I use s&p, a couple cloves chopped garlic and a medium onion, also chopped. Fry in olive oil and butter (equal amounts) Stir only when bottom is golden brown and brown second side as the first. Keep up the good cooking. Pat
I always make them as diced raw potatoes, mixed with garlic and seasonings, along with oil. I find it hard to keep them from getting mushy, but they tend to be delicious enough that it doesn’t matter. I always mix the oil in.
Great recipes, Elise! Just one question, though: who won the cook-off?
Hah! We ate both sets for lunch and loved them both. Really! I think the potatoes with bacon fat in them are probably better for breakfast than potatoes without, they are just crying out for runny eggs to go with them. But whether you use raw or cooked potatoes with the bacon, doesn’t matter, just a different taste/texture. ~Elise
Instead of boiling the potatoes first,try putting them in the microwave for a minute & a half.Stick with a fork several times before putting them in the microwave.Leave skin on. This method works great & it’s fast. Let cool a bit then slice & fry
Blessings that you still have your mom and dad. Must be that cal lifestyle? One of my best friend’s parents who are in their 80s live in northern cal.
I miss one which my favorite recipes that my mother cooked. It was fried potatoes. She used large red potatoes. She would hold the potato in her hand and peel it with a butcher knife not breaking the peel. Then she would dice the peeled potatoes into small squares about a 1/2 inch thick. She would fry the potatoes in Crisco with a bit of salt and pepper for seasoning till crispy golden brown yet still a bit soft on the insides.
I have tried to make them like her, just not the same so I make potato wedges.
My middle son was asking me today when I was going to make potato wedges.
I peel russets and cut them in to 6 to 8 wedges
Put them in a bowl of cold water for 15 minutes
then dry them really well on paper towels
Toss them in a bowl with a TB or so of EVOO
and salt and paper.
I put the potatoes on a greased baking pan
and bake them at 425 for 20 minutes then flip the wedges and bake them for 20 minutes more
or until done.
Linda in Washington State
Fried spuds are a staple around my home (and most other Southern and Southwestern homes) Both of those methods look good to me, as do these and these.
As a matter of fact, just about anything that involves potatoes and a skillet sounds pretty darned good to me…
Wow, these turned out so nicely. The raw version is easy, easy. They browned beautifully. I liked mine with some over easy eggs and wilted spinach. Eaten quickly and happily.