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Everyone always asks me for my crispy home fries recipe. It’s my go-to breakfast potato dish to go with eggs, but easily makes a great side for a sandwich or burger. Easy to make and I just love how the potatoes end up so crispy!


This recipe is more about the technique than the recipe.  The trick is to par-cook the potatoes and then roughly toss them so their surface is a little mashed up.  It’s the fluffy, roughed up surfaces that brown and turn super crispy while roasting.

Crispy Hashbrowns

Serves 4

Crispy Home Fries
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  • 2 pounds yellow fleshed potatoes (about 4 medium potatoes), halved, quartered, then sliced into ½-inch thick slices (so they look like a quarter of a circle)
  • 2 teaspoons vegetable oil
  • Salt


  1. Adjust oven rack to lowest position. Preheat oven to 450°F.
  2. Bring a large pot of water to a boil over high heat. Add potatoes and 1 teaspoon of salt. Boil for 10 minutes – set a timer!
  3. Drain potatoes in a colander and place them back in the pot. Add 2 teaspoons oil and ½ teaspoon salt. Toss in pot roughly to slightly bash the potatoes.
  4. Place potatoes on a parchment lined baking sheet, and spread into a single layer. Roast, turning potatoes half way through, until crispy and slightly browned, about 35 – 40 minutes.


Helpful Hints:

  • You can substitute baking potatoes for yellow fleshed potatoes.
  • Make sure you set a timer for 10 minutes when you add the potatoes to the boiling water, it’s important not to overcook them. If you do, you’ll end up with mashed potatoes.
  • If you don’t have parchment paper, oil your baking sheet well before adding the potatoes so that they don’t stick.
  • These potatoes taste perfect as is, but you can also get creative.  Adding a little rosemary or thyme as they bake.  I also love adding a sprinkle of curry powder with the salt.
  • By placing the oven rack on the bottom, it helps the potatoes to brown.
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