Home Fries Recipe

Prep potatoes

Wash 1 lb russet potatoes thoroughly. Leave the skin on for texture or peel if preferred. Cut potatoes into 1/2-inch dice (aim for uniform size so pieces cook evenly). Rinse the diced potatoes under cold water until the water runs clear to remove excess starch, then drain and pat very dry with a clean kitchen towel or paper towels.

Par-cook (optional but recommended)

Place the dried potato dice in a medium pot, cover with cold water by 1 inch, add a pinch of salt, bring to a gentle boil and cook for 5 minutes until slightly tender but not falling apart. Drain thoroughly and spread on a baking sheet to steam off moisture for 2–3 minutes; pat dry again. (Alternatively, microwave the potatoes covered for 3–4 minutes until just starting to soften.)

Prep vegetables

While potatoes drain, cut 1/2 cup yellow onion into medium dice and 1/2 cup green bell pepper into similar sized pieces so they finish cooking at the same time as the potatoes.

Heat a large skillet (10–12 inch) over medium-high heat. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the butter has melted and the fat is shimmering but not smoking, add the par-cooked, dry potato dice in an even layer. Let them sear without stirring for 3–4 minutes to develop a golden crust.

After the first sear, gently toss or flip the potatoes so new sides can brown. Continue cooking, stirring or turning every 2–3 minutes for about 8–10 more minutes, pressing some pieces flat with a spatula occasionally to increase contact with the pan and encourage crisping.

When potatoes are beginning to brown well, push them to one side of the pan and add the diced onion and green pepper to the cleared side. Cook the vegetables for 4–6 minutes, stirring, until softened and starting to caramelize. Then combine with the potatoes and mix gently.

Season the mixture with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Toss to coat evenly and continue cooking another 2–3 minutes so the spices bloom and flavors meld. Taste and adjust seasoning if needed.

If using, reduce heat to low and sprinkle 2 tbsp finely grated cheddar cheese over the potatoes, cover briefly (30–60 seconds) until the cheese melts. Drizzle with 1 tsp hot sauce if desired and fold gently to distribute.

Remove skillet from heat. Sprinkle 1 tbsp chopped fresh parsley over the top for color and freshness. Transfer home fries to a warm plate and serve immediately.