Call them fried potatoes, home fries, home-fried potatoes, or cottage fries, they all mean the same thing -- thinly sliced potatoes or wedges that are usually cooked in butter or oil. You can start with raw or cooked potatoes and cook them on the stove top or in the oven. To personalize your spuds, see the add-ins and seasoning ideas below. Before getting started, wash the potatoes with cool, clear tap water, scrubbing them with a clean produce brush.
Any kind of potato will work using this method. If you use potatoes with a thicker skin, such as russets, you may want to peel them first. Three medium potatoes, sliced, equals four servings that fit nicely into a large skillet.
Some cooks prefer to boil their potatoes before frying them. This is also a great way to use leftover potatoes. For this method, choose a medium- or low-starch potato that will hold its shape during boiling:
Quick Add-In Ideas
Flavor your potatoes with any of these add-ins. You can stir in the fresh veggies when you start cooking the potatoes or midway, depending on your preference. Add the sun-dried tomatoes, bacon, herbs (except rosemary; add it midway), and cheese at the end of cooking and just heat through.
Experiment with these seasonings. Add them to the melted butter before adding the potatoes. You can add more later to taste.
Potato Serve-With Suggestions
Fried Potato Recipes to Try:
More Potato Ideas