Twice Baked Oven Home Fries
Prep time
Cook time
Total time
This is method, as much as it is a recipe, so feel free to increase the amounts to suit the number of people you will be serving. The amounts given below will be enough for about 3 people.
Recipe type: Breakfast or Side Dish
Serves: 3
  • 1 pound of leftover baked potatoes - 2 or 3 medium
  • 1 tablespoon bacon drippings, butter or olive oil, plus more if needed, to keep from sticking
  • kosher salt
  • fresh ground black pepper
  • ¼ teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon sweet paprika
  1. Set the oven to 400ยบ. While it is warming up, have your iron skillet or heavy baking sheet in there to get well heated up.
  2. Remove the skins from the potatoes [you can leave them on, but I find that they tend to burn], and chop the potatoes into about ¾ inch cubes.
  3. When the oven is hot - and whatever pan you are using is as well - place the fat of your choice in the pan and move it around to evenly coat the bottom.
  4. Spread the potatoes in an even layer, and sprinkle lightly with salt and pepper.
  5. Return the pan to the oven and bake for about 10 minutes, until the first side is getting nicely browned.
  6. Carefully remove the pan, and stir the potatoes so that an un-browned side is now facing down, and return to the oven for another 5 minutes.
  7. Bring the pan out of the oven, and stir the potatoes.
  8. Sprinkle over the onion and garlic powders and the paprika - amounts can be adjusted to your taste, and if you like things on the spicy side, try adding a little ground chipotle or California chili powder as well. Stir to coat the potatoes, and leave them in the pan for a minute or two, to cook the spices a little. [not too long or they might burn]
  9. Remove to a serving dish and serve along side eggs and bacon, or as a side dish for dinner.
The potatoes can also be fried on top of the stove if you prefer - you can use an iron skillet or any other skillet or frying pan. Cook over medium high heat, and add more fat if necessary, to keep them from sticking.
Recipe by The Creekside Cook at