Homefries With Cheese Recipe

Prepare potatoes

Peel (optional) and cut the russet potatoes into 1/2-inch dice. Rinse the cut potatoes in cold water until the water runs clearer to remove excess starch, then pat thoroughly dry with a clean kitchen towel or paper towels.

Par-cook potatoes

Place the diced potatoes in a medium pot, cover with cold water by 1 inch, add 1/2 teaspoon kosher salt, bring to a simmer, and cook 6–8 minutes until just tender when pierced with a paring knife but not falling apart. Drain well and spread on a tray to steam-dry for 5 minutes; pat again if needed.

Sauté aromatics

In a large, heavy skillet (cast-iron preferred) over medium heat, add 1 tablespoon neutral oil and 1 tablespoon butter. When butter foams and oil shimmers, add the diced onion and green bell pepper. Cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook potatoes until crisp

Increase heat to medium-high and add the par-cooked, dried potato cubes in a single layer as much as the pan allows. Let sit undisturbed 3–4 minutes to develop a crust, then toss or flip pieces to brown other sides. Continue cooking and turning for another 6–8 minutes until most pieces are golden-brown and crisp in spots. If the pan becomes dry, add up to 1 tablespoon oil.

Season the potatoes while they cook: sprinkle the remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes over the potatoes. Toss to distribute and taste a small piece; adjust salt and pepper if needed.

Add cheese and finish

When the potatoes are crisp and seasoned, reduce heat to low. Scatter the shredded sharp cheddar evenly over the potatoes, cover the skillet with a lid (or foil) for 1–2 minutes until the cheese melts. Alternatively, place the skillet under a preheated broiler for 1 minute to melt and lightly brown the cheese—watch closely.

Remove from heat, sprinkle chopped parsley and (if using) scallions and chopped cooked bacon over the top. Give a gentle toss to combine some cheese through the potatoes, or leave layered on top. Serve immediately.