American Fries – the perfect addition to your Sunday morning breakfast that is Whole30 compliant!
These need to be added to your Sunday morning brunch menu!
Easy American Fries
Your weekend menu won’t be complete without these super easy American fries! I grew up eating this recipe and it still one of my go-to recipes. It is perfect for a fun weekend brunch, but it is also perfect for meal prep! Top with some homemade ketchup and toss a fried egg in there and you are good to go!
American Potatoes, American Fries or Home Fries vs. French Fries
So what is the difference between all of these terms? From my research, it seems that French Fries are potatoes usually cut into long strips and deep fried in hot oil and sprinkled with salt. American Potatoes, American Fries and Home Fries all seem to be describing potatoes that are cut into cubes and then sautéed with onions, salt and pepper. All are served with ketchup.
How do you reheat American Fries
You can reheat them in a skillet (I prefer my cast iron). Add in a little ghee (just a little to coat the pan) and then just sauté the potatoes until they warm up. You can also pop them in the microwave if you want!
(NOTE: I used to have my Dad’s Whole30 Experience Story in this post, but I created a separate post to house that story now! It can be found HERE!)
Other recipes you might like:
The perfect addition to your Sunday morning breakfast that is paleo and Whole30 compliant!
- 3 russet potatoes, washed and cubed
- 1 sweet yellow onion, chopped
- 2 Tablespoons ghee
- 2 Teaspoons salt, more to taste
- 2–3 Teaspoons ground black pepper
- compliant ketchup
- Heat large skillet to medium heat and add 1 Tablespoon of ghee and let it melt, swirling to coat the pan.
- Add 1/2 the onions and let reduce for 2 minutes, stirring fairly constantly.
- Add potatoes and stir to coat them in ghee. (I use a small spatula)
- Cook potatoes, stirring often, on medium for approximately 10 minutes, adding additional ghee as needed to ensure the potatoes don’t dry out or stick to the pan.
- Add remaining onion and 1 Teaspoon salt and 1 Teaspoon pepper.
- Mix to combine.
- Cook another 5 minutes and then start testing the potatoes for taste and firmness.
- Continue adding any additional ghee, as needed, to ensure the potatoes don’t dry out.
- Add additional salt and pepper as needed (I make mine very peppery, so I added 3 Teaspoons).
- Once the potatoes have reached your desired firmness, serve immediately with compliant ketchup.
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