Wash and scrub 1 lb russet potatoes. You may peel them if you prefer; skin adds texture and flavor. Cut potatoes into 1/2-inch dice (try to keep pieces similar size so they cook evenly). Immediately place diced potatoes in a large bowl of cold water and swish to remove excess starch. Let sit 5 minutes, then drain and pat very dry with a clean kitchen towel or paper towels.

parboil (optional for fluffier interior)

If you want a tender interior faster, place diced potatoes in a pot, cover with cold salted water, bring to a gentle boil, and simmer 4 minutes after boiling starts. Drain thoroughly and spread on a towel to steam-dry for 2 minutes.

heat pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2 minutes. Add 2 tbs vegetable oil and 1 tbs butter; swirl to coat and melt the butter into the oil.

fry potatoes

Add the dried or parboiled, thoroughly dried potato cubes in a single layer as much as fits—do not overcrowd the pan (work in 2 batches if necessary). Let potatoes cook undisturbed for 3–4 minutes to develop a golden crust. Flip and stir occasionally, continuing to cook for another 6–8 minutes, until most sides are golden and the potatoes are fork tender.

add aromatics & seasoning

Push potatoes to the side of the pan, add the 1/2 cup diced yellow onion and sauté 2–3 minutes until softened and translucent. Stir onions into the potatoes, add 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/4 tsp dried thyme, 1 tsp minced garlic, and 1/8 tsp crushed red pepper flakes. Continue cooking and stirring for 1–2 minutes so the garlic and spices bloom without burning. Taste and adjust seasoning.

Finishes & garnish

When potatoes are evenly browned and tender, remove skillet from heat. Stir in 2 tbs chopped fresh parsley, 1 tbs sliced green onion, and 1/2 tsp lemon juice if using to brighten flavors. Transfer homefries to a serving dish.

Serve hot as a breakfast side for eggs, alongside burgers, or as part of a brunch spread. Leftovers can be refrigerated in an airtight container for up to 3 days and re-crisped in a skillet over medium heat for 4–5 minutes.