Potato, home fries, from restaurant / fast food
Common food
Photo: Wikipedia
These are pan-fried potato chunks, typically from a restaurant or fast-food breakfast, offering a crispy, golden-brown exterior and a soft, fluffy interior. They are a savory, satisfying side dish with a noticeable fat content from the cooking oil. Nutritionally, they provide a quick source of energy from carbohydrates, but the preparation method significantly increases their calorie and fat density compared to plain potatoes.
Calorie split: 3% protein · 33% carbs · 63% fat
↓ Full nutrition💚 Why it's loved
People love them for the irresistible contrast between the crispy, seasoned edges and the tender, starchy center. They are a beloved, comforting staple of diner and fast-food breakfasts, often paired with eggs and meat.
⚠️ Watch-outs & how to enjoy it better
The high fat content from frying can make them calorie-dense, and they may be high in sodium depending on seasoning. For those monitoring blood sugar, the high glycemic load can cause a spike. To counteract, pair them with a protein source like eggs or sausage to slow digestion, practice portion control, or opt for a side salad instead of a double portion.
Key benefits
- Provides quick energy from carbohydrates
- Contains potassium, an essential mineral
- Offers some dietary fiber, especially with skin on
- Satisfying and savory flavor profile
- A versatile side dish for many meals
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'home fries' in the U.S. typically refers to potatoes that are parboiled and then pan-fried, distinguishing them from 'hash browns' which are usually shredded and fried.
Full nutrition (USDA data · scales with serving)
| Water | 63.0 g |
| Energy | 213 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 15.2 g |
| Carbohydrate, by difference | 17.9 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.61 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 50.0 mg |
| Potassium, K | 388 mg |
| Sodium, Na | 396 mg |
| Zinc, Zn | 0.27 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 9.4 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.26 mg |
| Folate, total | 16.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 16.0 ug |
| Folate, DFE | 16.0 ug |
| Choline, total | 12.3 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 3.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 13.0 ug |
| Vitamin E (alpha-tocopherol) | 1.6 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 24.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 3.5 g |
| Fatty acids, total monounsaturated | 4.7 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 4.6 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.8 g |
| PUFA 18:2 | 4.6 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Snacks, potato chips, made from dried potatoes, reduced fat — USDA does not publish this profile for Potato.
| Tryptophan | 0.04 g |
| Threonine | 0.24 g |
| Isoleucine | 0.25 g |
| Leucine | 0.37 g |
| Lysine | 0.35 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.22 g |
| Valine | 0.33 g |
| Arginine | 0.27 g |
| Histidine | 0.13 g |
| Alanine | 0.20 g |
| Aspartic acid | 1.1 g |
| Glutamic acid | 0.94 g |
| Glycine | 0.19 g |
| Proline | 0.20 g |
| Serine | 0.23 g |
FAQ
Are home fries healthier than French fries?
They can be, as home fries are often cut thicker and may absorb less oil than deep-fried French fries. However, this varies greatly by restaurant preparation; both are high-fat, high-calorie sides.
What makes restaurant home fries taste so good?
The combination of high-heat pan-frying for crispiness, generous use of fat (like butter or oil), and seasoning with salt, pepper, and sometimes onions or paprika creates their signature savory flavor.
Can I make a lighter version at home?
Yes. You can parboil potato chunks, toss them with a small amount of oil, and roast them in the air fryer or oven to achieve crispiness with significantly less fat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.13 kcal/g · 4% calories from protein · 1.6 g fiber · 1.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.