Home Fries Recipe

prepare potatoes

Wash and scrub 2 cups of russet potatoes (about 2 medium). Leave skin on for texture. Cut potatoes into 1/2-inch dice: halve lengthwise, then slice and dice so pieces are roughly uniform for even cooking. Immediately place diced potatoes in a bowl of cold water and let sit 5 minutes to remove excess starch, then drain and pat very dry with a clean towel or paper towels.

prepare vegetables

Peel and thinly slice enough yellow onion to make 1/2 cup (about half a small onion). Remove seeds and core from 1/2 green bell pepper and cut into 1/2-inch pieces to yield 1/2 cup.

Mix seasoning in a small bowl: combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1 teaspoon minced garlic (or 1 tsp jarred). Stir to combine and set aside.

cook potatoes

Heat a large nonstick or cast-iron skillet over medium-high heat until hot (about 2 minutes). Add 2 tablespoons vegetable oil and swirl to coat. Add the dried diced potatoes in an even layer. Let cook, without stirring, for 4–5 minutes to develop a golden crust. After crust forms, stir/flip using a spatula to turn pieces so other sides can brown; continue cooking 6–8 minutes, stirring occasionally, until potatoes are mostly tender and golden.

add vegetables and seasonings

Push potatoes to the side of the skillet (or create a well) and add 1 tablespoon unsalted butter. When butter is melted, add the 1/2 cup sliced onion and 1/2 cup chopped green bell pepper. Cook, stirring occasionally, 3–4 minutes until softened and starting to caramelize. Sprinkle the seasoning mixture evenly over the potatoes and vegetables and stir to combine. Taste and adjust salt and pepper if needed.

finish and garnish

If potatoes need a little more browning or crispness, increase heat to medium-high and cook 1–2 more minutes, stirring to avoid burning. Remove skillet from heat. Stir in 1 tablespoon chopped fresh parsley if using. Serve hot.