Home Fries Recipe

Peel and dice potatoes

Peel the russet potatoes (or leave the skins on if preferred). Cut into 1/2-inch dice so pieces are roughly uniform for even cooking. Immediately place diced potatoes in a large bowl of cold water to remove excess starch and prevent browning.

Prepare vegetables

Peel and halve the yellow onion, then cut into 1/2-inch dice to match potato size. Remove seeds and core from the green bell pepper and dice to the same size. Mince the garlic finely. Chop the parsley and chives and set aside for garnish.

Parboil (recommended)

Drain and refill a medium pot with fresh water. Add a pinch of salt and bring to a boil. Drain the potato dice from the cold water and add to the boiling water. Boil for 5–6 minutes until the edges are just tender but the centers are still firm (a paring knife meets slight resistance). Do not overcook. Drain well and let steam-dry in the colander for 2–3 minutes; excess surface moisture will prevent proper browning.

Heat fat and start browning

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add the vegetable oil and swirl to coat. Add the butter and allow it to melt and foam; when the foam subsides and the fat is shimmering, add the parboiled, well-drained potatoes in a single layer if possible. Avoid overcrowding; cook in batches if necessary.

Sear and flip

Let the potatoes cook undisturbed for 4–6 minutes so the bottoms develop a deep golden-brown crust. Using a spatula, turn the potatoes to a new face and continue to cook, allowing more surfaces to brown. Total browning time will be about 10–12 minutes depending on pan size and heat.

Add aromatics and vegetables

When the potatoes are about 70% cooked and most pieces have some color, push them to the side of the pan and add the diced onion and green pepper to the open space with a small splash of oil if the pan looks dry. Sauté the onion and pepper for 3–4 minutes until softened and starting to brown. Stir everything together and continue to cook 2–3 minutes so flavors meld.

Season and finish cooking

Stir in the minced garlic, smoked paprika, dried thyme, kosher salt, black pepper, and red pepper flakes (if using). Cook 1–2 minutes until garlic is fragrant and potatoes are tender through (test a piece). Taste and adjust salt and pepper as needed.

Turn off the heat and stir in the chopped parsley and chives. If you like a bright note, drizzle the lemon juice over the hot home fries and toss once. Transfer to a warmed serving dish and serve immediately.

Make-ahead and reheat: Cool completely, refrigerate in an airtight container up to 3 days. Re-crisp in a skillet over medium heat with a little oil for 6–8 minutes, flipping occasionally.