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Home Fries

From the Culinate Kitchen collection by


I’ve made home fries so many times that turning it into a recipe never occurred to me. Until someone asked.

Here’s what I’ve learned over the years: If you are cooking (boiling or baking) potatoes, always make extra for home fries. Potatoes love to be fried in duck fat, but vegetable oil is good enough. Don’t add the onion too early, otherwise it will burn before the potatoes become sufficiently crisp. If you add lots of black pepper, you may get a bigger serving. And, finally, leftover home fries taste delicious tucked into an omelet or breakfast burrito.


2 Tbsp. fat (vegetable oil or duck fat, whatever you have on hand)
4 medium to large cooked potatoes (leftover baked or boiled, or microwave them until just done and let them cool), cubed
½ red or yellow onion
1 tsp. smoked paprika
½ tsp. ground cumin
~ Salt and freshly ground black pepper to taste


  1. Over medium heat in your pan of choice (well-seasoned cast-iron skillet, nonstick skillet, or griddle), warm the oil. Once it’s hot, add the cubed potatoes and cook for about 10 minutes, stirring only if the potatoes are sticking.
  2. Add onion and spices; stir well to distribute. Continue to cook, flipping as infrequently as possible, until both sides are crisp; this may take another 10 minutes. Season to taste with salt and pepper, and serve.

This content is from the Culinate Kitchen collection.

There are 3 comments on this item
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0% recommend this recipe
1. by patricia on Aug 22, 2012 at 5:00 PM PDT

how do you know if they’re not sticking unless you stir?

2. by anonymous on Aug 27, 2012 at 6:40 AM PDT

I have found that making good home fries is more about the technique than the potato itself. You have to resist fooling with them once they’re in the pan. Let them brown, then use a thin spatula to flip them. Stirring them actually make them cool down a little, but just enough to encourage them to absorb oil rather than cook in it. I also warm the diced potatoes in the microwave before hitting the oil in the pan so it doesn’t cool down so much, too. The potatoes have to be dry, or they’ll splatter when they hit the oil - can cause nasty spot-burns and create a mess.

3. by Carrie Floyd on Aug 27, 2012 at 5:09 PM PDT

If the pan is sufficiently heated (but not too hot) and coated with fat/oil, the potatoes shouldn’t stick or burn. Check though, if you’re concerned, but flipping up a few taters, then adjust the heat if necessary.

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