Potato, home fries, NFS
Common food
Photo: Wikipedia
Home fries are chunky, pan-fried potato cubes, typically parboiled or raw, cooked until the exterior is golden-brown and crispy while the interior remains fluffy and tender. They have a rich, savory flavor from the Maillard reaction, often enhanced with onions and spices. Nutritionally, they are a significant source of energy from carbohydrates and fats, with a modest protein content.
Calorie split: 4% protein · 37% carbs · 59% fat
↓ Full nutrition💚 Why it's loved
People love home fries for their satisfying textural contrast—crispy outside, soft inside—and their ability to absorb flavors from onions, peppers, and seasonings. They are a beloved, hearty staple in breakfast spreads and a comforting side dish across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high fat content from pan-frying can make them calorie-dense, and the refined carbohydrate load may cause blood sugar spikes, especially for those with insulin resistance. To counteract this, pair them with a source of protein (like eggs or beans) and healthy fat (like avocado) to slow digestion, and practice portion control by filling half your plate with non-starchy vegetables.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains potassium, an essential electrolyte
- Source of vitamin B6 for metabolism
- Offers dietary fiber for digestive health
- Versatile base for adding other vegetables and proteins
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'home fries' in the U.S. distinguishes them from 'French fries' (deep-fried strips), emphasizing their rustic, home-style preparation in a skillet.
Full nutrition (USDA data · scales with serving)
| Water | 64.8 g |
| Energy | 197 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 13.0 g |
| Carbohydrate, by difference | 18.4 g |
| Fiber, total dietary | 1.6 g |
| Total Sugars | 1.2 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 0.64 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 52.0 mg |
| Potassium, K | 399 mg |
| Sodium, Na | 340 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 9.7 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 | 12.7 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) | 2.5 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 14.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.8 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 | 0.38 g |
| Fatty acids, total monounsaturated | 5.5 g |
| MUFA 16:1 | 0.05 g |
| MUFA 18:1 | 5.3 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.0 g |
| PUFA 18:2 | 4.4 g |
| PUFA 18:3 | 0.57 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
What's the difference between home fries and hash browns?
Home fries are typically cut into cubes or thick slices and parboiled before frying, resulting in a fluffy interior. Hash browns are usually shredded or diced raw potatoes, fried until uniformly crispy.
How do you get home fries crispy?
Ensure the potato surfaces are dry before frying, use a hot pan with enough oil, avoid overcrowding, and resist stirring too often to let a crust form.
Can home fries be made healthier?
Yes. You can bake them with a light coating of oil, use an air fryer, or cook them in a non-stick pan with minimal fat. Adding herbs and spices boosts flavor without extra calories.
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 1.97 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: 0.85 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.