5 Ingredients or Fewer
Better-Than-a-Restaurant Home Fries
Popular on Food52
37 Reviews
Erin
August 12, 2020
Made these with breakfast for dinner last night and they were great. I diced the potatoes pretty small for faster cooking but they still took about 40 minutes to cook. The garlic didn't burn on me, but we don't mind intensely flavored garlic. These were great - what a clever idea.
LizCo77
May 21, 2019
I’ve made these twice, and they are delicious! I roasted the garlic and onion before blending the second time, because I was looking for just a bit more subtlety of flavor. People were in love. Best ever, raving mad, OMGing, etc. thank you for the awesome recipe!
Martin
February 18, 2019
The garlic puree that isn't on the potatoes gets burnt every time, as someone else mentioned. Is there a way to avoid this? I've tried lowering the temperature, but then I feel like the potatoes are not crispy. Is there too much puree? I measure everything with a scale, so nothing is wrong there. The potatoes are also dry before adding them with the puree.
KittyKate
December 25, 2018
I made these for Christmas day brunch, & they were amazing! I was pretty worried after about 15 to 20 minutes, because the garlic oil looked awfully burnt, & I was worried the potatoes would taste of nothing but burnt garlic. But they were absolutely delicious, crisp on the outside, wonderfully creamy inside, & no burnt flavor. Will be making these again & again, thank you for a great recipe!
Katy
August 5, 2018
What kind of mustard do you use for your sauce? Potatoes were delicious. Next time I would definitely cook at lower temperature as others have suggested
Lou
March 30, 2018
How about cooking it in a convection oven how long would it take in what temperature
Martin
January 18, 2018
This is good. Wife, who loves garlic, loves the puree and wants to make it just to put it on bread. Definitely won't be making fries any other way from now on.
Stephanie
October 24, 2017
This is pure brilliance. I have been cooking without oil, so threw an onion into the blender with about half a cup of tahini, using water to thin it out as needed. My kids now ask for home fries all the time.
Monica M.
October 15, 2017
I was very excited to try this recipe as I love onion and garlic. Tried it but while I thought it was good, it was not nearly as tasty as I thought it would be. It's just ok, for me.
judy
September 26, 2017
I do versions of this all the time, with all kinds of veggies. Last night it was summer squash. I chunk up winter squash as well and do this. I put all the coating ingredients in th bottom of a large salad bowl, Throw in the chunked veggies, toss until well coated, then put on sheet pans and roast. Beets, peppers, carrots, brussel sprouts, mushrooms. I agree with others, only need a fraction of the oil called for in the recipe.
fraisage
September 7, 2017
Just made this today and loved it. For a fairly simple list of ingredients the method really makes something extraordinary. I felt it tasted better than any of the previous butter-smothered/cheese-engulfed/herb-laden (not that any of these were bad) for far less work. I did use an entire medium onion and only about 1/3 C oil (with a bit saved to oil the pan), and lowered the heat to about 425F just because my oven tends to scorch well-used pans at anything higher. The real testament to this recipe is my potato-ambivalent mother stating "If I really wanted to I'd fight you for these and eat the entire pan." My father also decided to forego a bowl of rice with dinner in favor of a plate of these potatoes.
Neta S.
July 29, 2017
I never thought a potato recipe could surprize me
BUT, this one was totaly different and super tasty
thank's for sharing
BUT, this one was totaly different and super tasty
thank's for sharing
Jana D.
July 24, 2017
This sounds bloody delicious! I'll be sure to try it. And with sweet potatoes too!
Behind T.
July 18, 2017
I LOVE that this recipe looks easy and something I love to eat!!! This will absolutely be put on my "to-make" list for breakfast alongside one of my favorite egg dishes like my TexMex Migas or Huevos Rancheros which are both on my site www.behindtheplates.com !!!
laura
June 23, 2017
I tried this recipe with sweet potatoes - sooooooo good! I love how easily this achieves an intensely full flavor and the crispy-on-the-outside, soft-on-the-inside texture balance. I will come back to this recipe. Congrats on the win!
Kim
June 11, 2017
These were great! Such a fun addition to the fancy breakfast lineup. I made the onion/garlic/oil with less oil, just enough to blend smoothly in a high-speed blender (maybe 5 or 6 tbsp) and just made another batch. Very handy to plop in stir fried things, shakshuka, etc. Like upgraded garlic!
I had success lining a cookie sheet with foil and dicing the potatoes about like pictured. I used about a tablespoon more than I thought the three large yukons needed to roast, so not as much as the recipe says. I roasted at 425 for about 35 minutes, when the onion/garlic was fully cooked. If I did it again (I will!) I'd maybe even lower the temperature a little more, or more likely, parboil and finish in cast iron (just like my preferred crispy potato method).
In short, this recipe rules. Thanks for the super useful trick!
I had success lining a cookie sheet with foil and dicing the potatoes about like pictured. I used about a tablespoon more than I thought the three large yukons needed to roast, so not as much as the recipe says. I roasted at 425 for about 35 minutes, when the onion/garlic was fully cooked. If I did it again (I will!) I'd maybe even lower the temperature a little more, or more likely, parboil and finish in cast iron (just like my preferred crispy potato method).
In short, this recipe rules. Thanks for the super useful trick!
Beth
June 9, 2017
I had one hellofatime with these! Started them in the oven and they were just one soggy mess and they were sticking and burning. I transferred to a cast iron skillet that dried them up a bit and then I finished them off in the oven again. The flavor is amazing, they just didn't seem to cook right form.
fearlessem
June 5, 2017
Congrats on the win! I made these this weekend and they were totally delicious. I reduced the oven temp to 450 just to prevent any chance of scorching, and I probably used a little less oil, a little less garlic, and a few more potatoes than the exact amounts in the recipe. But they were a huge hit, and such a good way to make flavorful home fries for a crowd!
Bubbie N.
June 3, 2017
Hi Brittany - can you clarify what degree of "waxyness" you want in the spuds? Would an Idaho baker work or are you better with a Yukon Gold type?
Zelda
June 3, 2017
Hi Bubbie! I always use a more creamy type - yukons being ideal. The roasted, crispy exterior contrasts so well with the middle, which becomes very tender. While certainly any potato works in a pinch, I find regular baking potatoes always become more mealy than I want. Hope that helps!
Jenya |.
June 2, 2017
Congratulations on your first win! These look so interesting, I can't wait to try them :)
Zelda
June 3, 2017
Thank you so much Jenya, I am so grateful for all this. And I have your rolls saved for the next potluck - I loved your idea of putting flavors together in the same pan.
Camay
May 29, 2017
Made these tonight. Was concerned at the oven temp so high, had it a little lower at 235C. They were fully cooked after 20 minutes and the onion/garlic/oil was black, just short of burnt. Is 475F the correct temperature?
Zelda
May 30, 2017
That is what has worked for me - I don't pack the potatoes too closely and I try and rotate the pans so everything cooks evenly. I also like them fairly dark for lots of that good flavor. However, your oven might run hotter or more efficiently than mine - ours is a little old and feeble. I do have a thermometer in the oven itself to check but you never know in a different kitchen. Did they taste ok or too burnt?
Camay
May 30, 2017
They did taste very good but today I could smell the acridity from yesterday when I switched the oven on. I will try again but lower the temp, I only had one tray for two people, that would have made a difference too.
Zelda
May 30, 2017
I'm glad they at least tasted good, though I'm sorry about your oven. I have found that if the pan is way too crowded, the edges burn long before the center potatoes cook through - was that your experience? If you only have one pan, I would probably stir them way more often, to make sure you're getting even browning. Let me know how your second attempt goes!
Camay
May 30, 2017
I had the opposite problem I think, I was only making for 2 people and there was lots of room on the tray, it was the oily mixture between the potatoes that was overdone. I have to try again, my husband thought they were delicious! So did I!
kaynoriko
June 2, 2017
Also, oven temps are not always correct. Our lousy Jennair was 30 d F. below the temperature I would set it for. I learned to compensate. It could easily be the over the wanted temperature....
dymnyno
May 26, 2017
I knew when I saw this recipe that is was a serious contender! Can't wait to try it!
ktr
May 13, 2017
Made these last night. I was skeptical when I opened the blender and the garlic and onion was so strong it made my eyes water, but they were delicious. Even my finicky 5 year old ate them without a single complaint! I will be making these again soon.
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