Julia Child’s Home Fries Are the Best You’ll Ever Have

There’s no way around it—if I’m having a proper breakfast, there better be home fries on the plate. While I’m a sucker for potatoes of all kinds, home fries will forever strike a chord with me. They're synonymous with comfort, simplicity, and a soulful satisfaction that only a hot skillet and a handful of golden, crispy potatoes can provide.

When it comes to making home fries from scratch, it doesn’t get better than Julia Child’s rendition of the James Beard classic. Beard, a world-famous cookbook author and food expert, was a fan of the humble home fries popularized by short-order cooks, and Julia’s cosign was all I needed to make this version my go-to. 

How to Make Julia Child's Home Fries 

Julia’s approach to home fries is unfussy, deeply satisfying, and proof that even the simplest dishes can shine (with a little butter, of course).

After cutting the potatoes into roughly 1/2-inch pieces, she boils them in a saucepan until almost tender, drains the water, and then thoroughly pats them dry. At this point, short-order cooks might start browning their potatoes in a pan greased with fresh bacon fat, but Julia opts for a blend of vegetable oil and butter. This combo gives her home fries the same golden brown hue we all know and love without sacrificing flavor and texture.

Julia's recipe also shines thanks to her no-frills approach to seasoning. As one side of the potatoes browns in the skillet, she hits the other with a sprinkling of salt and pepper and gives them a quick mash with a spatula. Before the flip, she adds a little more butter, letting it cook down until the underside is nice and crisp. Finally, she flips and repeats this process until the second side matches the same beautifully golden crunch. 

Whether or not you know your way around the kitchen, Julia’s recipe will satisfy both types—it's the perfect example of minimal effort with maximum results. And really, who doesn’t want home fries with breakfast? Ideal for using up leftover potatoes or bulking up your morning plate, Julia’s home fries are easy, satisfying, and bound to impress every time.

Tips for Making Julia Child’s Home Fries

• Kosher salt is king: Because of its large, coarse crystals and flaky texture, kosher salt is much easier to pinch and sprinkle. This reduces the risk of over-salting and gives you a lot more control over the final product.
• Less is more: I honestly believe this recipe is perfect as is. Potatoes, butter, salt, and pepper are really all you need for success.
• Yukon Gold for the win: With their rich, buttery flavor, creamy texture, and easily digestible skin, these potatoes have just the right amount of starch and moisture to keep them intact for this recipe. Russets might give you a slightly crispier edge, but Yukon Golds come through with a more tender, creamy interior and a natural buttery flavor.
• Pat them dry: If your home fries aren’t turning out as crisp as you'd like, make sure they're patted thoroughly dry after boiling. Also, using a nonstick skillet will help the potatoes develop that iconic golden crust and allow for a clean release when flipping your spuds.