Home Fried Potatoes Recipe

Potatoes: The main ingredient, peeled and diced to cook evenly and get crispy on the outside.

Olive oil: Used for frying, it adds a light flavor and helps the potatoes get golden brown.

Salt: Brings out the natural flavors of the potatoes.

Black pepper: Adds a little bit of heat and depth.

Paprika: A mild spice that gives the potatoes a warm color and a subtle smoky taste.

One of the most important steps in making these home fried potatoes turn out just right is how you cook the diced potatoes in the skillet. Here’s a simple way to get them golden brown and crispy without burning or sticking.

1. Heat the olive oil over medium heat first. This gives the oil time to warm up so the potatoes start cooking right away when you add them.
2. Add the diced potatoes in a single layer if you can. Crowding the pan makes them steam instead of fry, which means they won’t get crispy.
3. Stir the potatoes only every few minutes. This lets one side get nice and golden before you turn them. If you stir too often, they won’t brown well.
4. Keep the heat steady—medium is just right. Too high and the outside will burn before the inside cooks; too low and they’ll be soft and pale.

Doing it this way makes the potatoes crispy on the outside and soft on the inside, which is the best part of this recipe. When they’re cooked like this, the seasoning with salt, pepper, and paprika sticks better and tastes more flavorful.

When I first tried frying diced potatoes, I kept stirring them all the time because I was worried they’d burn. But that actually made them mushy and pale. Waiting a bit between stirs made a huge difference. Also, I like to use a good non-stick skillet because it helps keep the potatoes from sticking and makes cleanup easier. Give it a try—you’ll see how much better your home fried potatoes turn out!

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly sweet flavor and a similar texture when fried, making them a great alternative.

• potatoes - Substitute with turnips: Turnips have a mild flavor and can be diced and fried similarly to potatoes, providing a lower-carb option.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with avocado oil: Avocado oil is rich in healthy fats and has a high smoke point, making it a good alternative for frying.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and can be used in the same quantity to season the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different color.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile, perfect for those who like a spicy kick.

• paprika - Substitute with smoked paprika: Smoked paprika provides a similar color and a smoky flavor that enhances the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat along with the color, offering a different but complementary flavor.

• Allow the potatoes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• Transfer the cooled potatoes into an airtight container. If you have a lot, consider layering them with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. This keeps the potatoes fresh and ready for a quick reheat.

• For freezing, spread the cooled potatoes in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours until the potatoes are firm.

• Once frozen, transfer the potatoes into a freezer-safe bag or container. Label with the date to keep track of freshness.

• When ready to enjoy, reheat the potatoes directly from the freezer. Use an oven preheated to 400°F (200°C) and bake for about 15-20 minutes until they are hot and crispy.

• Alternatively, reheat in a skillet over medium heat. Add a touch of olive oil to help regain their crispy texture.

• Avoid microwaving as it can make the potatoes lose their delightful crispiness.

• Preheat your oven to 375°F (190°C). Spread the potatoes in a single layer on a baking sheet. Cover them with aluminum foil to prevent drying out and bake for about 10-15 minutes until they are heated through and regain their crispy texture.

• Use a skillet to reheat your potatoes. Add a splash of olive oil to the pan and warm it over medium heat. Toss in the potatoes and stir occasionally for about 5-7 minutes until they are hot and crispy again.

• For a quick fix, place the potatoes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and microwave on medium power in 30-second intervals, stirring in between, until they are heated through. Note that this method might not retain the crispiness as well as others.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the potatoes in a single layer in the basket and air fry for about 3-5 minutes. Shake the basket halfway through to ensure even reheating and crispiness.

• For a stovetop steam method, place the potatoes in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method will heat them through without adding extra oil, though it may soften the crispy edges slightly.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. It's essential for cooking the potatoes evenly and achieving that crispy texture.

• Spatula: A tool used for flipping and stirring the potatoes to ensure they cook evenly and don't stick to the skillet.

• Knife: Used for peeling and dicing the potatoes into uniform pieces for even cooking.

• Cutting board: Provides a stable surface for safely peeling and dicing the potatoes.

• Measuring spoons: Used to accurately measure the olive oil, salt, pepper, and paprika to ensure the right balance of flavors.

• Peeler: A tool used to remove the skin from the potatoes before dicing them.

Parboil the potatoes: Boil the potatoes for 5-7 minutes before frying. This reduces cooking time and ensures even crispiness.

Use a large skillet: A larger skillet allows the potatoes to spread out, cooking them more evenly and quickly.

Preheat the skillet: Ensure the olive oil is hot before adding the potatoes. This helps them start cooking immediately, saving time.

Cut potatoes uniformly: Dice the potatoes into equal-sized pieces for consistent cooking, preventing some pieces from being undercooked.

Avoid overcrowding: Cook in batches if necessary to maintain heat and ensure all potatoes become crispy.