Home Fries Recipe

wash and cut

Scrub the russet potatoes well (skin on). Cut into 1/2-inch dice: halve each potato lengthwise, then slice into 1/2-inch slabs and cut into cubes. Place the diced potatoes in a large bowl of cold water to remove excess starch and prevent browning; soak at least 10 minutes (or up to 30 minutes) and then drain and pat very dry with kitchen towel or paper towels.

prep vegetables

While potatoes soak, peel and thinly slice the yellow onion to measure about 1/2 cup. Core and seed the green bell pepper, then dice to about 1/2 cup. Mince the garlic and chop the parsley and chives; set aside.

par-cook (optional but recommended)

Option A - Boil: Place drained potato cubes into a pot of salted water, bring to a simmer and cook 4–5 minutes until just tender but not falling apart. Drain well and let steam dry for 2 minutes. Option B - Microwave: Spread potatoes in a microwave-safe dish, cover, and microwave on high for 3–4 minutes until just tender. Draining and drying are important so they crisp when pan-fried.

heat pan

Heat a large heavy skillet (cast-iron recommended) over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon butter. Let the fat shimmer and the butter foam, but do not let it burn.

fry potatoes

Add the dried potato cubes to the hot pan in a single layer if possible. Let them cook undisturbed for 3–4 minutes to develop a golden-brown crust. Shake the pan or use a spatula to turn and brown additional sides, cooking another 6–8 minutes total, until most sides are crisp and golden. Reduce heat to medium if potatoes brown too quickly.

When potatoes are nearly crisp, push them to one side of the pan and add the sliced onion and diced green pepper into the fat. Sauté 3–4 minutes until softened and edges start to caramelize. Stir the onions and peppers into the potatoes and continue cooking 1–2 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle smoked paprika, dried thyme, kosher salt, black pepper, and optional red pepper flakes over the mixture. Toss gently to coat and taste; adjust seasoning if needed.

If you want extra richness, add the optional 1/2 teaspoon lemon juice and a small pad of butter and toss to melt and coat. Remove the pan from heat.

Transfer home fries to a serving dish. Sprinkle chopped parsley and chives over the top. Serve hot alongside eggs, breakfast sausages, or as a side to grilled proteins.