Home Fries Recipe

Prep potatoes

Scrub the russet potatoes clean. Leave the skin on for texture or peel if you prefer. Cut into 1/2-inch dice (about 3/4–1 inch cubes recommended). Place diced potatoes in a large bowl and cover with cold water to remove excess starch; let sit 5 minutes, then drain and pat dry thoroughly with a kitchen towel or paper towels.

Prep vegetables

Peel and slice the yellow onion into thin half-moons until you have about 1/2 cup. Core, seed, and cut the green bell pepper into 1/2-inch pieces (about 1/2 cup). Mince the garlic and set aside.

Par-cook potatoes (optional but recommended for even crisping)

Bring a medium pot of salted water to a boil. Add the diced potatoes and blanch 4 minutes (they should not be fully tender). Drain well and spread on a towel to steam-dry for 1–2 minutes. This step speeds cooking and helps create a fluffy interior.

Start frying

Heat a large heavy-bottomed skillet (cast-iron preferred) over medium-high heat. Add the 2 tbs vegetable oil and 1 tbs butter. When the butter foams and the oil shimmers, add the drained, dried potatoes in an even layer. Avoid overcrowding; cook in batches if needed.

Sear and season

Let potatoes cook undisturbed for 4–5 minutes to develop a golden crust. Toss or flip with a spatula and continue cooking another 6–8 minutes, stirring occasionally, until most surfaces are golden-brown and potatoes are nearly tender. Add the onion and bell pepper to the skillet, stirring to combine. Cook 4–6 minutes more until vegetables soften and begin to caramelize.

Add aromatics and finish seasoning

Lower heat to medium. Add the minced garlic, smoked paprika, garlic powder, red pepper flakes (if using), kosher salt, and black pepper. Stir and cook 1–2 minutes until aromatic and garlic is softened but not burned. Taste and adjust salt and pepper as needed.

Plate the home fries onto a serving dish. Sprinkle the chopped parsley and chives over the top. Serve hot with lemon wedges on the side for brightening if desired.

If making ahead: keep warm in a low oven (200°F / 95°C) on a baking sheet for up to 30 minutes to preserve crispness. Re-crisp in a hot skillet for a minute if needed before serving.