Crispy Golden Home Fries (Printable version)

Golden diced potatoes sautéed with onions and peppers, delivering a crispy flavorful side.

# Needed ingredients:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 4 cups)
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced

→ Seasonings

06 - 1 ½ teaspoons kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika (optional)
09 - ¼ teaspoon cayenne pepper (optional)

→ Cooking fats

10 - 3 tablespoons vegetable oil (or canola oil)
11 - 1 tablespoon unsalted butter

# How to make it:

01 - Place diced potatoes in a medium saucepan, cover with cold water, bring to a boil, then simmer for 5 to 6 minutes until just fork-tender. Drain thoroughly and set aside.
02 - In a large skillet or cast iron pan, heat the vegetable oil and butter over medium-high heat until shimmering.
03 - Add parboiled potatoes in a single layer and cook undisturbed for 4 to 5 minutes to develop a golden crust.
04 - Stir in diced onions and bell peppers, sautéing for 8 to 10 minutes until vegetables soften and potatoes are crispy and browned on all sides.
05 - Incorporate minced garlic, kosher salt, black pepper, smoked paprika, and cayenne pepper if using. Cook for 1 to 2 minutes while stirring until aromatic.
06 - Adjust seasoning to taste and serve immediately while hot.

# Expert advice:

01 -
  • The crispy, browned edges contrast perfectly with the tender insides, and you control exactly how crunchy they get.
  • Once you master the timing, you can make them faster than you can fry an egg, making weekday breakfasts feel special.
  • They taste like the real thing from a breakfast counter, but you're making them at home for a fraction of the price.
02 -
  • If you skip the parboiling step, your potatoes either stay hard in the middle or get mushy on the outside—there's no winning without that initial cook.
  • Patting the potatoes dry after draining makes an actual difference in crispiness, not just a marginal one, so don't skip it even though it feels fussy.
  • Letting the potatoes sit undisturbed in the hot pan is counterintuitive but essential; stirring them early stops them from developing that coveted crust.
03 -
  • Soaking cut potatoes in cold water for 30 minutes before boiling removes excess starch and helps them crisp even better, though it's not essential.
  • Don't crowd the skillet when searing the initial potatoes—if you have to stack them, work in batches so they all get contact with the hot pan.
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