Southern Home Fries offer the sublime combination of a recipe that’s quick and easy with a level of deliciousness that might have you making the dish more than once a week. We can make so many amazing dishes with potatoes, whether they’re included in a classic Southern breakfast or they’re a midnight snack of reheated home fries when you’ve had a long day and you just need something simple and delicious. Onions and potatoes sort of go together like peas and carrots, especially when they’re the main ingredients of your dish and cooked to perfection.
Yes, you can actually make Southern Home Fries as if they were the main dish since they’re so incredibly flavorful, but you’ll probably find yourself making them with a meat dish like I tend to do when I want to smell the glorious scent of potatoes and onions in my kitchen. Fried potatoes take only minutes to prepare and are so satisfying to eat with their rewarding little crunchy exterior and hot, delicious interior. A round of French fries is always fun, but why not consider making a plate of Southern Home Fries the next time you head to the store to pick up some russet potatoes?
Why You’ll Love This Recipe
- Making fried potatoes is super easy, so it’s great for beginner cooks.
- It’s easy to make the recipe allergy-friendly if necessary.
- You probably already have half the ingredients in your home.
- The satisfying crunch of these potatoes will make your day!
Ingredient Notes & Substitutions
Substitute any high-heat oil you want for peanut oil if you have a peanut allergy. The recipe isn’t totally dependent on having peanut oil, and it’s really just there to help crisp the potatoes.
Add cayenne pepper instead of paprika to spice things up mightily. Just add a dash if you just want a little bit of heat or load the pan up if you want a scorching potato side.
Switch the basil to oregano or rosemary for a different flavor profile. You don’t need to add the herbs until the very end, and they’ll finish the flavor nicely.
Yukon gold potatoes work decently as a substitute if you can’t find russet, but truly any potato will make the grade when sautéed correctly.
Try soaking your potatoes once to see the difference a soak makes in crispiness. It’s not absolutely required, but it is definitely something to try at least once.
Tips for Success
- Russet potatoes work the best because of their low moisture content and high starch levels.
- Leaving the skin on the potatoes can create a crispier result at the end of this recipe.
- Stirring the mixture often after you add the onions will help them caramalize but not burn.
- Don’t overdo it on the pepper if you try cayenne pepper in the recipe; just use a dash of black pepper.
Storage & Reheating
You can store this mixture in the refrigerator for about four days before you should finish it off. An airtight container is a must, and you should avoid leaving it out overnight. Put the leftovers into the fridge a few hours after you eat them. But what about making this recipe well in advance and storing it in the freezer? Freezing potatoes isn’t recommended after you’ve cooked them, so this is a meal you’ll want to make and eat after just a few days of it sitting in the refrigerator.
Serving Suggestions
These skillet potatoes are a delicious part of a classic Southern breakfast, but you can also make these onions and potatoes as a side dish for just about any main dinner course that pairs well with potatoes. Classic breakfast foods like bacon and eggs pair beautifully with these potatoes, but so do dinner favorites like steak, pork chops, or burgers.
Notes
If you love potatoes, but you’ve only ever really made baked potatoes, now’s the time to elevate your potato game and enter the world of sautéing. Since this recipe is so simple, and you’re not dealing with two dozen ingredients, it’s the perfect introduction to making potatoes in an interesting and delicious way. If you’re a little worried about burning the onions or making your potatoes crispy, try making this recipe alone before adding other dishes like eggs, bacon, or bigger dishes like steak or pock chops. You might find that all you need is a hot and crispy bowl of breakfast potatoes for your meal.
Southern Home Fries
Ingredients
- 1 lb Gold Potatoes sliced into bite-sized pieces (Gold potatoes maintain a creamy center while frying)
- 1/2 Large Onion chopped into large pieces (Large pieces caramelize better without burning)
- 2 Tbsp Butter
- Peanut Oil Used for its high smoke point and neutral flavor
- Salt and Black Pepper to taste
- The Garnish: Smoked Paprika and Fresh Basil
Instructions
- After slicing the potatoes, soak them in a bowl of cold water for 10 minutes. This removes surface starch. Crucial: Dry them thoroughly with a kitchen towel before frying. Wet potatoes will steam and turn soggy.
- Add enough peanut oil to coat the bottom of a heavy skillet (cast iron works best) and add the butter. The peanut oil prevents the butter from burning at the high temperature needed for searing.
- Wait until the oil is shimmering and the butter foam has subsided. Add the potatoes and onions. If the vegetables don’t sizzle immediately, the oil isn’t hot enough.
- Once the potatoes are in the pan, resist the urge to stir for the first 5 minutes. This allows the “crispy skin” to form.
- If your skillet isn’t large enough for a single layer, fry in two batches. Overcrowding traps steam, which leads to “mushy” potatoes.
- After the initial sear, stir often to ensure the onions caramelize evenly and the potatoes are browned on all sides.
- Drain any excess oil before serving. While the potatoes are still piping hot, dust with smoked paprika and torn fresh basil for a modern aromatic twist.
