A breakfast favorite, home fries are potato chunks cooked in a little bit of oil and plenty of seasoned salt. This yummy classic couldn’t be easier.
It’s no secret that potatoes are one of my great loves. In fact, I was almost embarrassed when I realized three or four of the posts I had planned for January feature potatoes. Almost embarrassed. But not quite because, judging by the popularity of most of my potato-related posts, I’m not the only one who loves them.
Really, what’s not to love? They’re versatile and inexpensive, easy to prepare and not too bad for you (unlike a lot of the things we like to add to them). Sure, this recipe calls for oil, but it’s a pretty small amount; it’s not like we’re deep frying anything. Life is all about perspective, right?
My mom has been making these potatoes for as long as I can remember. They’re a much-requested food for my siblings and I at our birthday dinners, typically paired with her to-die-for homemade chicken strips. I only make them myself on occasion, even though every time I think, “these are so easy. I should make them more often.” The way the exterior develops that crispy crunch while the inside remains soft and fluffy is just mouthwatering.
To be honest, I often make the recipe with only one potato and enjoy these little nuggets as a meal all by themselves. Other times I serve them as a side with supper, to accompany chicken or burgers. Home fries are also perfect for breakfast or, one of our family’s favorites, breakfast-for-dinner. You can serve them with eggs cooked just the way you like, a little bit of salsa and some shredded cheese, and you’ve got a hearty, restaurant-worthy meal.
There’s really no wrong way to serve home fries. Just like the cooking process, the presentation is pretty hard to mess up.