Home Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes thoroughly. Leave the skin on for texture. Cut potatoes into 1/2-inch (about 1.3 cm) cubes: halve lengthwise, then slice each half into 1/2-inch planks and stack to cut into cubes. Aim for pieces of similar size for even cooking.

Par-cook potatoes (boil method)

Place the cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then simmer until the edges are tender when pierced with a paring knife, about 6–8 minutes. Do not overcook — potatoes should hold shape. Drain well and let steam-dry in the colander for 5 minutes to remove excess moisture.

Prep vegetables

While potatoes cook, peel and halve the yellow onion; slice into 1/4-inch (6 mm) thick half-moons. Core the green bell pepper, remove seeds and ribs, and cut into 1/2-inch pieces. Smash and mince the garlic cloves finely.

Heat pan

Heat a large heavy skillet (cast iron recommended) over medium-high heat until hot, about 2 minutes. Add 2 tablespoons neutral oil and swirl to coat.

Initial fry

Spread the par-cooked potato cubes in a single layer in the skillet. Let them sear, undisturbed, for 3–4 minutes until the bottoms develop a golden-brown crust. Flip and let the other sides sear for another 2–3 minutes. Work in batches if your pan is crowded so pieces remain in contact with the pan.

Add aromatics and vegetables

Push potatoes to one side, add remaining 1 tablespoon oil and the butter to the empty side. When butter foams, add the sliced onion and bell pepper. Sauté 3–4 minutes, stirring occasionally, until softened and edges begin to brown. Stir the potatoes back together with the onion and peppers.

Season and finish crisping

Sprinkle the paprika, smoked paprika, dried thyme, minced garlic, black pepper, and remaining 1 teaspoon salt evenly over the potatoes and vegetables. Stir to combine and spread into a single layer. Continue to cook, stirring and flipping every 1–2 minutes, until most pieces are evenly browned and crisp to your liking, about 5–7 minutes more.

Taste and adjust

Taste a potato piece and adjust seasoning with additional salt or pepper if needed. If potatoes are browning too quickly before tender, reduce heat to medium and add a tablespoon of water, cover for 1–2 minutes to steam, then uncover and crisp again.

Finish and serve

Remove from heat. If using, chop the fresh parsley and sprinkle over the home fries. Serve immediately while hot and crisp.