Home Fries Recipe

Prep and soak

Cut potatoes into 3/4-inch cubes. Place the cut potatoes in a large bowl and cover with cold water. Let soak for 10–15 minutes to remove excess surface starch, which helps prevent sticking and encourages crisping.

Parboil

While potatoes soak, bring a medium pot of water to a simmer and add 1 tsp coarse salt. Drain and rinse the potatoes, then add them to the simmering water. Parboil for 5–7 minutes until the outside is tender but centers are still slightly firm. Do not fully cook. Drain well in a colander and let steam-dry for 2–3 minutes.

Heat fat

In a large, heavy skillet (cast-iron preferred) heat 1 tbsp oil and 2 tbsp butter over medium-high heat until the butter foams and the mixture is shimmering. The oil raises the smoke point so the butter won't burn.

Sear potatoes

Add the drained parboiled potato cubes in a single layer, giving the pan a gentle shake to settle them. Let cook undisturbed for 4–5 minutes until the bottoms are golden brown. Use a sturdy spatula to flip and move potatoes so multiple sides get browned; continue cooking and turning for another 6–8 minutes until most surfaces are golden and crisp.

Add aromatics

Push potatoes to one side of the pan or make small wells and add the diced onion and bell pepper to the hot fat. Cook, stirring occasionally, until vegetables are softened and starting to brown, about 4–6 minutes. Mix the vegetables into the potatoes. Stir in minced garlic and cook for 30–60 seconds until fragrant.

Season

Sprinkle smoked paprika, dried thyme, black pepper, and 1 tsp kosher salt evenly over the potatoes and toss gently to combine. Taste and adjust seasoning as needed.

Crisp and finish

If potatoes need extra crisping, increase heat to medium-high and let them sit undisturbed for 1–2 minutes to develop more crust, turning as needed. When potatoes are golden and crisp on most sides and cooked through, remove from heat.

Garnish and serve

Transfer home fries to a serving dish and sprinkle with chopped fresh parsley if using. Serve hot.