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These crispy and flavorful Whole30 home fries are so easy to make and are such a delicious breakfast item for both weekdays and weekends!
Anytime I’m dining out for brunch, how delicious and crispy the home fries are makes or breaks my brunch experience no matter how great the main menu item is. Is anyone else the same way? I really love all different types of fries, but they need to be flavorful and crispy at the same time. I clearly have very strong feelings about this.
So, to ensure that I get my favorite types of fries every time and to add one of my favorite foods in to my meals during my Whole30, this month I decided to make it at home and it’s all I’ve been eating recently!
Crispy Whole30 Home Fries Recipe
These Whole30 home fries are just the way I like them: crispy on the outside, and soft and pillowy on the inside. It’s so comforting and delicious all year around and it’s such a crowd pleaser recipe, because who doesn’t love home fries? If you are planning to host a brunch or you are attending a brunch potluck, this is a must-make.
Easy One Pot Recipe
What makes these crispy Whole30 home fries even more awesome is that it’s a one pot recipe, making cleanup a breeze. Instead of using a separate pot to parboil the potatoes, you can do it in the same skillet, cooking off the water in the process.
Then, you crisp up the potatoes with some oil and ghee, and the result is perfectly textured and crusted home fries you can serve alongside some eggs or sausages!
Crispy Whole30 Home Fries
Ingredients
- 2 tbsp avocado oil, divided
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 lb red potatoes, scrubbed and cubed
- 1 1/2 cups water
- 1 tbsp apple cider vinegar
- 1 tsp sea salt, divided
- 2 tbsp ghee, or more if needed
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp freeze dried chive rings, for garnish
Instructions
- Preheat 1 tbsp of avocado oil in a deep 12-inch skillet over medium high heat.
- Add onion and bell pepper to the skillet and sauté until softened and browned, about 7 minutes.
- Remove from the skillet and add potatoes with water, apple cider vinegar, and 1/2 tsp of sea salt.
- Increase the heat to high and let everything come to a boil.
- Let the water boil, while tossing every few minutes, until completely reduced and the potatoes start sticking to the bottom of the pan, about 10-13 minutes.
- Lower the heat to medium high and add 1 tbsp of avocado oil and ghee to the potatoes and stir to coat.
- Make sure the potatoes are in an even layer and turn them every few minutes until they are browned and crispy, about 15 minutes.
- Once the potatoes are browned, stir in onion and bell pepper.
- Add 1/2 tsp sea salt, black pepper, paprika, and garlic powder, and stir together.
- Remove from heat and sprinkle with chive rings before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Terrific!!! I made this recipe on a Saturday morning. It took me longer than the recipe said but I’m not the fastest prep cook. I’m on the Whole 30 so I’m always looking for new recipes to keep it interesting. My husband said it reminds him of his Dad who made crispy potatoes for him on weekends. These are delicious!! Great recipe. I will definitely make these potatoes again!
Yay, thank you!!