Weekly Recipes

Spicy Home Fries

Spicy Home Fries

There’s nothing quite like these Spicy Home Fries to make breakfast extra special! This is an easy to make version of the classic home fries with a really flavorful Southwestern kick.

Leave the skins on for these. To get the right texture, you want to boil them lightly first, just until tender and no more. Then you fry them up until crispy. If you over-boil them, they’ll get mushy. Crispy on the outside, tender on the inside – that’s just perfect. You also want to season a bit at a time as you go along. This is a family favorite and always a hit!

These are good leftover, too. They easily keep in the fridge for days. Just spray a skillet with cooking spray, dump them in, lightly spray with more cooking spray, and heat ’em up! Actually, that’s how restaurants do it – they make them in advance and fry them up a bit more right before serving.

Like ketchup on yours? That works – also salsa is good. Next time I’m going to try making these with sweet potatoes. Hope you enjoy them!

Spicy Home Fries
Prep time
Cook time
Total time
A yummy Southwestern version of classic home fries.
Recipe type: Side
Cuisine: Southwestern
Serves: 4 servings
  • 2 pounds new potatoes, chopped
  • ½ teaspoon seasoned salt
  • 1 teaspoon black pepper
  • 1½ teaspoon dark chili powder
  • ½ teaspoon garlic powder
  • 3 tablespoons vegetable oil
  1. In a small bowl, stir together salt, pepper, dark chili powder, and garlic powder. Cube potatoes into roughly ½-inch cubes. You can leave the skin on.
  2. Heat a medium pot of salted water to a simmer. Add potatoes and boil until just tender, about 6-8 minutes and then drain.
  3. Add oil to a large heavy skillet over medium heat. Add the drained potatoes and spread them out over the surface of the pan. Let cook for five minutes.
  4. Stir potatoes once they start to crisp up. Sprinkle half of the seasoning on the potatoes. Continue to let the potatoes cook over medium heat, occasionally stirring lightly. Let them sit and get crispy.
  5. Keep cooking for 10-15 more minutes until the potatoes crisp up nicely. Add the rest of the spice seasoning near the end of cooking.
  6. Serve warm with eggs, if desired.


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