Home Fries Recipe

Peel and cube

Peel the russet potatoes (optional: leave skin on for more texture). Cut potatoes into 1/2-inch cubes so they cook evenly. Place cubes in a large bowl of cold water as you work to remove excess starch and prevent browning.

Par-cook

Bring a medium pot of salted water to a gentle boil. Add the potato cubes and simmer 5 minutes — they should be just starting to become tender but still firm. Drain well and spread on a clean kitchen towel or baking sheet to steam-dry for 5 minutes; dry surface helps with crisping.

Prep aromatics

While potatoes par-cook, thinly slice the yellow onion, finely dice the green bell pepper, and mince the garlic. If using bacon, cook until crisp, drain on paper towel, and chop.

Heat the pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add the vegetable oil and let it shimmer but not smoke, about 1–2 minutes.

Add potatoes

Add the drained, dried potato cubes to the skillet in a single layer if possible. Let them cook without moving for 4 minutes to form a golden crust on the bottom.

Flip and season

Use a spatula to flip and stir the potatoes, exposing uncooked sides. Reduce heat to medium. Add the butter, sliced onion, and diced bell pepper. Sprinkle kosher salt, black pepper, and smoked paprika over everything. Continue to cook, stirring occasionally, for another 6–8 minutes until potatoes are golden and crisp and vegetables are softened.

Add garlic and finish

Stir in the minced garlic and chopped bacon (if using) during the last 1–2 minutes of cooking — cook just until garlic is fragrant but not burned. Taste and adjust seasoning.

Remove pan from heat. Sprinkle with chopped fresh parsley and/or chives if using. Transfer home fries to a serving dish and serve hot as a side.