With a little help of an air fryer, you can have perfect diner-style home fries at home!
We have a Saturday morning tradition of going to the gym and then to our favorite diner for breakfast. My order is almost always the same: two over-medium eggs, Canadian bacon, and home fries. It’s the highlight of my week!
Lately though, we’ve been staying in more often and I really started to miss those diner breakfasts. That is, until I discovered how to make the PERFECT diner-style home fries right in my air fryer.
Making Air Fryer Home Fries
Making home fries in the air fryer gives them the best texture. They’re super crispy and golden brown outside, but warm and fluffy inside, just like my favorite restaurant order. Plus since you use minimal oil, these home fries aren’t greasy at all.
To make them, you’ll prepare your potatoes and then cook them at 400°F for 15-20 minutes, shaking the air fryer basket every 5 minutes or so. They won’t look like they’re getting that much color at first, but by the time they’re done, they’ll be perfectly golden.
I usually end up eating a full portion standing over the counter, before they even make it to the table. They’re just that good.
The best home fries let the flavor of the potato shine through, so you don’t need a ton of seasoning here. I like to use just salt, pepper, and garlic powder. If you want to mix things up, seasoning salt is a great way to flavor them!
Do I Have to Soak the Potatoes?
A lot of home fry recipes call for soaking the potatoes before you cook them. Do you have to? I did some experimenting, and found that it’s up to you! Soaking the potatoes draws some of the starch out of them, helping them crisp up. Un-soaked potatoes also crisp up nicely in the air fryer, though I’ve found soaking them helps them stay crispy longer. If you’re planning to eat them right away, it doesn’t make a huge difference, but if you want to make home fries ahead of time, soaking the potatoes in cold water for 15 minutes definitely makes a difference.
The soaked potatoes also brown more evenly. Just be sure to blot the potatoes dry before cooking them so they don’t steam.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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