BreakfastWhat to CookContestsTips & TechniquesCommunityPotatoes

Better-Than-a-Restaurant Home Fries (& They're Baked—Not Fried)

9 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Three cheers for Brittany, whose Better-Than-a-Restaurant Home Fries live up to their name—and have won our latest contest, Your Best Recipe with a Smarty Pants Trick or Technique.

Brittany (and her husband—she says that his home fries were among the top five reasons she married him!) has given us a hands-off method for making crispy, garlic-glazed potatoes. There's no par-boiling, frying, or even sautéing. How, you ask?

Advertisement
Better-Than-a-Restaurant Home Fries
Better-Than-a-Restaurant Home Fries

Just rely on the power of your food processor. Purée half an onion with neutral oil, paprika, salt, and a whole head of garlic. Toss your chopped potatoes in this slush, spread onto baking sheets, and bake.

About 45 minutes later (plenty of time to fry bacon, poach an egg, toast an English muffin, take a shower...), you'll have potato cubes with crispy edges, creamy insides, and a garlicky intensity, through and through.

"My husband came up with this after working as a breakfast cook through college," says Brittany. "He wanted a deeply flavored home fry (so many are so bland or pre-frozen) as well as to avoid some heavy, messy batter. We've played with different spices—cumin, celery seed, mustard, etc.—and it is so good with the salt, pepper, and paprika. We used to cook it down at 400° F or so, but really cranking the heat both brought the potatoes out faster (great at brunch) and created a delicious roasted exterior. Sometimes when I'm not looking, he'll crank the oven to 500°—but you didn't hear that from me."

Advertisement
Let's take a closer look, shall we?
Let's take a closer look, shall we? Photo by Julia Gartland

We bet that the first time you make these home fries, you'll eat the majority straight from the baking sheet. But the second time, serve them with Brittany's recommendation: a three-part mix of ketchup, mustard, and horseradish cream.

Congratulations to Brittany; to our runner-up Jenya | BlueGalley, whose Super Fluffy Rolls are perfect for any baker, beginner or advanced; and to all the wicked smart Community Picks.

Try the winning recipe:

Ee75ba2f 2ebf 4701 8ca2 074babafb050  2017 0518 better than restaurant home fries julia gartland 25430

Better-Than-a-Restaurant Home Fries

F9268636 a5f5 447f 8633 44b12f253008  524862 600397212834 808483308 n 2 Brittany
69 Save Recipe
Serves 4
  • 2 pounds red or yellow potatoes
  • 1/2 medium onion (about 2 ounces)
  • 1 head garlic
  • 1/2 cup frying oil (we use grapeseed)
  • 1 to 2 teaspoons salt
  • 1/2 teaspoon paprika
  • 1 teaspoon freshly ground black pepper

What's your favorite variety of breakfast potato? Roasted, grated, latked? Tell us in the comments below!