Cheater Home Fries

Cheater Home Fries on Plate with Eggs

5 from 4 reviews

This quick and easy recipe for home fries uses the microwave to cut down on cook time, but by finishing them in a cast iron skillet, the potatoes still crisp up to a nice golden brown!


  • 1 large russet potato
  • ½ c. diced onion (about 1/2 medium onion)
  • 1 tbsp. vegetable oil
  • 1 tbsp. butter
  • ½ tsp. paprika
  • ½ tsp. dried thyme
  • ½ tsp. fine sea salt, or salt to taste (see note)
  • ¼ tsp. pepper
  • Pinch cayenne (optional)


  1. Dice potato (no need to peel) into ½ inch cubes. Place in microwave-safe bowl, cover with microwave-safe plastic wrap or a microwave-safe lid with vents. If using plastic wrap, make sure to leave a small space uncovered to act as a vent and that there is at least a 1 inch gap between the potatoes and the plastic wrap. Microwave on high for 5 minutes.
  2. While the potatoes are cooking, dice the onion and preheat a cast-iron or other heavy-bottom skillet on medium-low heat.
  3. Remove the potatoes from the microwave (be careful when removing from the microwave, the bowl will be very hot!). Pierce one of the potatoes with a knife - the knife should slide in without much resistance. If not, microwave for another minute.
  4. Add vegetable oil to the hot pan and swirl around to coat the bottom of the pan. Add in the potatoes in a single layer, push down firmly with a spatula to ensure the most surface area of the potatoes is in contact with the pan. Sprinkle the spices and diced onion over the top.
  5. Let the potatoes cook for 5 minutes, do not stir. (If the potatoes are getting brown too quickly, turn the heat down.)
  6. After 5 minutes, add the butter and stir the potatoes until the butter is mostly melted. Press the potatoes down again firmly with the spatula and let cook for another 3 minutes or until potatoes have developed a brown crust. Do not stir during cooking time. Serve immediately for ultimate crispiness!


This amount of salt was the perfect amount for my tastes, but you may prefer your potatoes a little less salty. If you're not sure, add less at first, then taste the potatoes after they are done cooking and add a sprinkle more if needed.

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