These oven-baked home fries are tossed with olive oil, perfectly seasoned, and have a crispy crust. They make an excellent addition to any breakfast table.
A few years ago, I used to work for a transportation company. From time to time, I had to travel to assist other departments within the organization. During one such trip, Kim and I had to stay in a hotel for two weeks in Miami, FL. As you can imagine, we were excited about the opportunity to visit Vice City.
Throughout the trip, we dined at a lot of different restaurants. From fresh seafood to island favorites, Kim and I made it a point to explore all the culinary options at our disposal. It was a very memorable experience and one of the best working vacations I have ever had the pleasure of partaking. This recipe originates from that very business trip.
The hotel we were staying at had a free continental breakfast. Now, under normal circumstances, hotels tend to offer simple options for breakfast. Fresh fruit, cereals, oatmeals, ect., are the usual suspects. However, this place had a much more impressive spread; including eggs, home fries, fresh fruit, and Cuban pastries. The home fries they served were the best home fries I had ever eaten. So, I have attempted to create the same flavor with this recipe.
The first step in making this recipe is to preheat your oven to 425 degrees Fahrenheit. Since we are working with olive oil, you do not want to set the temperature any higher because olive oil has a lower cooking temperature than vegetable or canola oils. While the oven is preheating, wash the potatoes and prep them for dicing. You can peel them if you like. I choose to leave the skins on my potatoes in most instances. It seems to me, the skins add a rustic, non-processed, appearance to the dish.
On a clean cutting board dice your potatoes into a ¾ inch to 1-inch cubes. You will want to make sure all the cubes are similar in size. Otherwise, the potatoes will not cook at the same rate. After the potatoes are diced, place them in mixing bowl and add the olive oil, seasoned salt, and dried rosemary. Then, using your hands or two mixing spoons, toss the potatoes with the oil and seasonings. Make sure all the potatoes are coated evenly.
The last step is to place the oiled potatoes on a cookie sheet or 9 x 13-inch sheet pan. Spread the potatoes out so they are not too close together. If they are too close together, you will not get the crispy exterior you want. Bake the home fires in the oven for 35 to 40 minutes. Every 15 minutes, remove the home fries and flip them with a spatula, so they crisp up on all sides. Once they are done, serve hot with a side of eggs and toast.
- 3 Medium or 2 large Idaho potatoes
- 1 ¼ Teaspoon of seasoned salt
- ¾ Teaspoon of dried rosemary
Preheat oven to 425 degrees Fahrenheit
Dice potatoes into ¾ to 1 inch cubes
In mixing bowl, toss potatoes with olive oil, seasoned salt, and dried rosemary
Bake at 425 degrees Fahrenheit for 35 to 45 minutes, flipping potatoes occasionally
Serve hot or refrigerate in sealed container for up to 2 days