Recipe: Sheet Pan Home Fries

Recipe: Sheet Pan Home Fries

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Meghan Splawn
Sep 6, 2018
(Image credit: Joe Lingeman)

Don't spend any more of your life reserving home fries for weekends only. This big-batch, sheet pan method lets you cook your home fries once and eat them all week long. Home fries — crispy, creamy potatoes cooked with peppers and onions — are one of our favorite breakfast starters. You can eat them straight up topped with a fried or hard-boiled egg, or wrap them in a tortilla or pita for an on-the-go breakfast that's heavy on the veg.

Here's how to make sheet pan home fries on Sunday that you can eat all week long.

Sheet Pan Home Fries: Watch the Video

Crowding the Pan Is the Secret to Perfect Home Fries

Recipes — especially sheet pan recipes — often advise you to avoid over-crowding the pan (for fear of the ingredients steaming), but this recipe asks just the opposite. The potatoes will shrink as they cook, and in this case, you actually want them to steam and become tender before getting all crispy and caramelized. If the sheet pan looks too full, you're doing it right.

These home fries will take 45 to 50 minutes to cook, but almost all of that time is hands-off, so we suggest hard-boiling some eggs, cooking some bacon, and washing some greens so you can pack a week's worth of savory breakfast salads to stack up in your fridge. On any given weekday morning, reheat the home fries in a skillet, or eat them cold over greens with a mustard-y vinaigrette.

(Image credit: Joe Lingeman | Kitchn)

Sheet Pan Home Fries

Serves 8 to 10

Prep time: 15 minutes to 20 minutes ; cooking time: 0 hours 55 minutes to 1 hour 5 minutes

  • 3 pounds

    small red potatoes, cut into 3/4-inch pieces

  • 1

    medium red bell pepper, cored, seeded, and cut into 1-inch pieces

  • 1

    small yellow onion, cut into 1-inch pieces

  • 1/4 cup

    olive oil

  • 1 teaspoon

    garlic powder

  • 1 teaspoon

    kosher salt

Arrange a rack in the middle of the oven and heat to 425°F. Place all the ingredients in a large bowl and toss until the potatoes are well-coated. Transfer to a rimmed baking sheet and spread into an even layer (the baking sheet will be crowded).

Roast, fipping the potatoes with a metal spatula every 25 minutes, until the potatoes are tender and the edges are browned and crisp, 55 to 65 minutes total. Serve immediately, or let cool completely and store in the refrigerator for easy weekday breakfasts.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 5 days.

(Image credit: Joe Lingeman)
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