Crispy Baked Home Fries With Peppers
Crispy on the outside, tender on the inside, and packed with golden, savory flavor. These home fries are the ultimate breakfast side (or anytime snack) you'll want to make on repeat!
Equipment
- 1 Sheet Pan rimmed
- 1 Large Mixing Bowl optional, can toss directly on the sheet pan
Ingredients
- 2.5 pounds Potatoes Yukon Gold or Russet, peeling optional
- 1 Red Bell Pepper or orange, yellow
- 1 Poblano Pepper
- 1 Yellow Onion or red
- ¼ C Avocado Oil or canola
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt plus more to taste
- 1 teaspoon Black Pepper freshly cracked
Instructions
- Preheat oven to 450ºF and set the rack to the middle of the oven. (If doubling the recipe, racks should be at top ⅓ and bottom ⅓, then rotate the pans halfway through when you toss them.) Line a baking sheet with foil for easy cleanup and good browning.
- Prep veggies. Cut the potatoes into ¾-inch cubes, and the peppers and onion into roughly 1-inch dice.2.5 pounds Potatoes, 1 Red Bell Pepper, 1 Poblano Pepper, 1 Yellow Onion
- Toss all ingredients together and spread out in a single layer on the sheet pan. Roast in the oven for about 30-35 minutes, tossing 1-2x, until golden brown and crisp on the edges. (If you have convection capabilities, cut cook time to about 25-30 minutes.)¼ C Avocado Oil, 1 tsp Garlic Powder, 1 tsp Paprika, 1 tsp Kosher Salt, 1 tsp Black Pepper
- Season to taste and serve hot from the oven. I like mine with ketchup and a fried egg!
Notes
Storage Instructions
- Storage: Let the home fries cool completely to room temperature, then transfer them to an airtight container and refrigerate for up to 4-5 days.
- Reheating: Skip the microwave if you can—it'll leave your potatoes soft and a little sad. For the best results:
- Air fryer (recommended): Reheat at 375ºF for 4-6 minutes, shaking the basket halfway through, until they're hot and crispy again.
- Oven: Spread the potatoes on a sheet pan and reheat at 400ºF for about 10 minutes, flipping once, until warmed through and crisped back up.
- Stovetop: Heat a splash of oil in a skillet over medium-high heat and toss the potatoes around for 5-7 minutes until they're crispy and heated through.
- Freezing: Homemade home fries are best enjoyed fresh, but if you want to freeze them, cool completely and store in a freezer-safe bag or container for up to 2 months. No need to thaw frozen home fries first, just add a few extra minutes to the baking time.
- Don't skip making one single even layer. Overcrowding the pan is the number one culprit behind soggy homemade home fries instead of crispy ones. If your pan feels crowded, split things between two sheet pans rather than piling everything on one.
- Cut your veggies evenly. Try to keep your potato cubes and pepper/onion dice close in size so everything cooks at the same rate. I like to cube the peppers and onions about 50% bigger than the potatoes since they cook faster and shrink more.
- Let them sit before tossing. Resist the urge to stir too early! Give the potatoes a solid 10-15 minutes on the pan before the first toss so they have time to develop a golden crust.
- Dry your potatoes well. If you rinsed your potatoes after cubing them, pat them completely dry before tossing with oil. Excess moisture is the enemy of crispiness.
- Use a metal pan, not glass. Metal sheet pans conduct heat better and give you that deep golden-brown color glass pans just can't replicate.
- Season in stages. Season once before roasting, then taste and adjust right when they come out of the oven. Salt tends to taste saltier on hot, fresh potatoes, so you may need less than you think at the end.
Nutrition
Calories: 245kcalCarbohydrates: 37gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 401mgPotassium: 911mgFiber: 5gSugar: 4gVitamin A: 726IUVitamin C: 81mgCalcium: 32mgIron: 2mg
Tried this recipe?Let us know how it was!