Potatoes. They are cheap, kid friendly, and easy to fix! My kids all prefer roasted potatoes over mashed so this recipe for baked home fries is a winner in this house. In fact, my kids eat them like they are candy.
These potatoes are perfect to serve for breakfast along side eggs and bacon. They would also be great to go with hamburgers or baked chicken. Baked home fries are so versatile.
Home fries are basically another name for seasoned, cubed potatoes that you bake in the oven or cook in a skillet until crisp. They can be a substitute for French fries or hash browns. So, yes that means the kids enjoy dipping these in ketchup.
Check out how easy these are to make.
Baked Home Fries Ingredients
- Potatoes (I typically use russets because they are cheap, but I love Yukon gold potatoes and baby potatoes)
- Oil (olive oil, refined coconut oil etc)
- Bell peppers and onions, optional
- Seasonings: garlic powder, onion powder, paprika, salt. I love adding rosemary too.
Baked Home Fries Instructions
- Dice your potatoes into similar sized pieces. (Peel, wash, dry and then chop them or scrub the peel, dry, and chop.) Cut between 1/2-1 inch chunks – your preference. The smaller size would cook faster.
- Put your potatoes into a bowl and toss with olive oil (or oil of choice) and some seasonings (but not the salt).
- You can add diced onions and bell peppers if you’d like. I love these, but some of my kids prefer without. They are totally optional. Add these halfway through the baking process.
- Bake on a large baking sheet (you don’t want your potato pieces to be touching) at 425 degrees. Once or twice during the baking you will want to flip the potatoes so they get crisp on all the sides.
- Remove from oven and salt to taste.
Baked Home Fries
Author: Deanna Michaels
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 2 cups cooked potatoes
These baked home fries are easy, frugal, and so good! The perfect recipe for breakfast or a side to go with dinner. Kid friendly and flavorful, these will be a favorite.
Ingredients
- 3-5 Potatoes (you want 4 cups of cubed potatoes)
- 2 tablespoons oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon dried rosemary, optional
- ¼-1/2 cup diced bell pepper, optional
- ¼-1/2 cup diced onion, optional
- salt, to taste
Instructions
- Preheat oven to 425 degrees.
- Peel , wash, dry (or leave peels one and simply scrub and dry) the potatoes and cut into ½ inch cubes until you have 4 cups. Place in a bowl.
- Place olive oil, garlic powder, onion powder, paprika, and rosemary (if using) in the bowl with potatoes. Stir to coat evenly.
- Spread potatoes onto a baking sheet. You don't want your potatoes to be stacked. A small amount of space between each piece is ideal to help with even cooking.
- Bake for 35-45 minutes depending on size. Use a spatula to flip the potatoes after 20 minutes. Add the onions and peppers at this point, if using.
- Cook another 10 minutes and check. Keep checking potatoes every 5 minutes. When they are the desired crispness, remove from oven, season with salt and enjoy!
You need this dark chocolate pretzel bark as part of your recipe repertoire! A dark chocolate base topped with pretzel pieces and sea salt it’s a combination you are sure to love!
To store fudge: Store fudge in an airtight container in the freezer. Let come to room temperature before serving. (Or if you can’t wait, eat it cold!)
Fudge add-ins: You can make your fudge even fancier by adding in extra ingredients with the salt and vanilla. Think of things like:
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