Leftover Baked Potato Home Fries
These Leftover Baked Potato Home Fries are a perfect way to use up leftover baked potatoes, but they're so good, you may just find yourself baking up some potatoes just so you can make a batch!
- 2 leftover baked potatoes, about 8 ounces each
- 1 tablespoon butter
- 1 tablespoon light olive oil (for frying)
- salt and pepper, to taste
If desired, remove the skin from the baked potatoes; thinly slice (⅛ to ¼ inch thick). Note: If your potato breaks apart a little bit, no worries. Your baked potato may have been overcooked a bit. Just cook up the broken pieces with the rest of the potatoes, and they will be delicious too!
Heat the butter and oil in a large nonstick skillet (I use a 12-inch skillet) over medium heat.
When the butter has melted, add the potato slices in a single layer; season lightly with salt and pepper.
Cook until the bottom side of the potatoes is golden brown and crisp, about 4 to 6 minutes.
Carefully flip the potatoes over; season lightly with salt and pepper. Cook until the other side of the potatoes is golden brown and crisp, about another 4 to 6 minutes.
Taste and add more salt and pepper, if needed. Serve immediately.
- To bake potatoes in the oven: scrub them until well-cleaned, pat dry with paper towels, poke each potato several times with a fork, and bake in a preheated 400°F oven for about 1 hour or until cooked through. The time will depend on the size of your potato. When done, a knife or fork will easily pierce the center of the potato, and the potato will give a little if you gently squeeze it (if you want to take its temperature, aim for 210°F).
- Once the potatoes have cooled completely (don't leave them at room temperature for more than 2 hours), place them in the fridge in a sealed plastic storage bag, on a dish covered with plastic wrap, or in an airtight container, and use within 2 days.
- An important note about food safety: I know that some people like to bake their potatoes in foil, but did you know that, although rare, improperly-handled baked potatoes that have been baked and then left to sit (or stored) in aluminum foil have been linked to food-borne illness, including botulism (see this article from the CDC)? I am not an expert, so please do your own research on this, but I say leave the foil off of your potatoes. It's better to be safe than sorry!