Home Fries Recipe

Wash, peel, and dice

Wash the potatoes under cold water. Peel if desired (peels may be left on for texture). Cut potatoes into 1/2-inch dice so pieces cook evenly; you should end up with about 2 cups diced potatoes from 2 medium russets. Place diced potatoes in a bowl of cold water to remove excess starch and prevent browning; let sit 5 minutes.

Prep vegetables

While potatoes soak, peel and finely dice enough onion to yield 1/2 cup. Core, seed, and dice the green bell pepper (if using) to yield 1/2 cup.

Drain and dry

Drain the potatoes and rinse briefly. Spread them on a clean kitchen towel or paper towels and pat thoroughly dry. Removing surface moisture helps achieve a crisp exterior.

Optional: quick boil

For faster, fluffier interiors, place the diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a gentle boil, and simmer 4 minutes until just tender but not falling apart. Drain well and dry on towels. (If you prefer to skip this step, you can cook them fully in the skillet; expect a longer pan time.)

Heat the pan

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot, about 2 minutes. Add 2 tablespoons vegetable oil and 1 tablespoon butter (if using) and swirl to coat. The fat should shimmer but not smoke.

Sear potatoes

Add the dried diced potatoes in an even layer. Let them cook undisturbed for 4–6 minutes to develop a golden-brown crust. Using a spatula, flip and toss to brown other sides, continuing to cook for another 4–6 minutes until most sides are golden and crisp. If the pan seems dry, add up to 1 teaspoon oil at a time.

Add onions and peppers

Push potatoes to the side or create small wells and add the diced onion and bell pepper to the pan. Cook, stirring occasionally, 3–5 minutes until the onion softens and becomes translucent and edges caramelize slightly. Then combine with the potatoes and spread into an even layer again to crisp for another 1–2 minutes.

Season

Sprinkle 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme or oregano (if using) over the potatoes and vegetables. Toss thoroughly so seasonings are evenly distributed. Taste a small piece and adjust salt and pepper as needed.

Finish and garnish

Remove the skillet from heat. If desired, stir in chopped fresh parsley and sliced green onions for brightness. Transfer the home fries to a serving dish and serve hot.

Leftovers: cool completely, then refrigerate in an airtight container up to 3 days. Re-crisp in a skillet over medium heat with a little oil before serving.