Yukon Gold Home Fries Recipe

Rinse and cube

Rinse the Yukon Gold potatoes under cold water. Cut into 1/2- to 3/4-inch cubes for even cooking. Leave skins on for texture and flavor.

Parboil potatoes

Place the cubed potatoes in a saucepan and add enough water to cover by about 1 inch (approximately 1 liter as listed). Add 1 tablespoon kosher salt. Bring to a gentle boil, then reduce to a simmer. Cook until the edges are slightly softened but centers still hold their shape, about 6–8 minutes. Do not overcook.

Drain and dry

Drain the potatoes in a colander and let them steam-dry for 5 minutes. Spread them on a baking sheet or large plate so excess moisture evaporates—this helps them crisp in the pan.

Heat fat

In a large heavy skillet (cast iron preferred) over medium-high heat, add 2 tablespoons neutral oil and 2 tablespoons unsalted butter. Heat until the butter is foamy and the oil shimmers.

Sauté aromatics

Add the diced yellow onion and diced green bell pepper to the hot pan. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant—do not let it burn.

Fry potatoes

Add the parboiled, dried potato cubes to the pan in an even layer. Let them sit undisturbed for 2–3 minutes so a crust forms, then stir or flip sections to expose other sides. Continue cooking and occasionally pressing the potatoes gently with a spatula to increase contact with the pan, about 8–10 minutes total, until golden-brown and crisp on most sides.

Season

Sprinkle smoked paprika, onion powder, dried thyme, and ground black pepper over the potatoes. Toss to distribute and continue to cook 1–2 minutes to bloom the spices. Taste and add up to 1 teaspoon kosher salt to finish, adjusting to preference.

Finish with herbs

Remove the skillet from heat. Stir in the chopped parsley and optional sliced chives so the residual heat releases their aroma without wilting them completely.

Serve

Transfer home fries to a serving dish. Serve hot with optional lemon wedges on the side for a bright squeeze just before eating. These pair well with eggs, bacon, or as a breakfast-all-day side.