Home Fries Recipe

Prepare and parboil potatoes

Peel (optional) and cut russet potatoes into 1/2-inch cubes or 3/4-inch chunks so pieces are roughly uniform. Place potatoes in a pot and cover with cold water (about 1.5 L). Add 1 tsp salt. Bring to a simmer over high heat, then reduce to medium-low and simmer gently 6–8 minutes until edges are slightly softened but centers still firm (parboiled). Drain thoroughly in a colander and let steam-dry 5 minutes to remove excess moisture.

Rough-smash (optional)

To increase surface area for crisping, toss drained potatoes gently in the colander or on a tray to roughen edges — do not mash flat. Set aside.

While potatoes parboil, slice onions into thin half-moons (about 2 cups). Core and seed bell peppers and cut into 1/2-inch pieces (about 2.5 cups total). Mince garlic and set vegetables aside until ready to add to the skillet.

Cook potatoes until crispy

Heat a large heavy skillet (12-inch) over medium-high heat. Add 3 tbsp neutral oil and 1 tbsp of the butter. When shimmering and hot, add parboiled potatoes in a single layer (work in two batches if needed to avoid crowding). Press down lightly and let cook without stirring for 4–5 minutes, or until undersides are golden brown and crisp. Flip or toss pieces and continue to cook, 3–5 more minutes, achieving an even golden crust.

Add aromatics and finish

Reduce heat to medium. Push potatoes to one side of the pan and add remaining 1 tbsp butter. Add onions and bell peppers to the skillet and cook 4–6 minutes until softened and beginning to brown, stirring occasionally. Stir garlic in and cook 30–45 seconds until fragrant. Combine vegetables with potatoes. Sprinkle smoked paprika, dried thyme, ground black pepper, 2 tsp kosher salt, and red pepper flakes (if using). Toss everything together and cook 2–3 more minutes to marry flavors and crisp edges further. Taste and adjust seasoning as needed.

Remove from heat, sprinkle chopped parsley over the top and serve hot. These home fries serve about 10 as a side (roughly 3/4 cup per serving).