Crispy Golden Home Fries (Print Version)

Golden diced potatoes cooked with onions and bell peppers for a crispy, flavorful side dish.

# What You Need:

→ 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

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 and cover with cold water. Bring to a boil, then reduce heat and simmer for 5 to 6 minutes until just fork-tender. Drain thoroughly and set aside.
02 - In a large skillet or cast iron pan, warm the vegetable oil and butter over medium-high heat until shimmering.
03 - Add the parboiled potatoes in a single layer to the skillet. Cook undisturbed for 4 to 5 minutes until a golden crust forms on the bottom.
04 - Stir in diced onions and bell peppers. Continue to cook, stirring occasionally, for 8 to 10 minutes until vegetables are tender and potatoes are crisp 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 constantly until fragrant.
06 - Taste and adjust salt and pepper as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • They're crispy on the outside, fluffy inside, and way better than frozen hash browns.
  • The whole thing comes together in under 45 minutes, which means you can sleep in and still have homemade breakfast.
  • Bell peppers and onions get sweet and tender, making these feel like actual food, not just a starch side.
02 -
  • Pat your potatoes dry after draining or they'll steam instead of crisp—this is the difference between good and great.
  • Don't stir too much once you add the peppers and onions; letting them sit creates caramelization and deeper flavor.
03 -
  • Make sure your potatoes are truly fork-tender after parboiling but not falling apart—this takes practice to feel, but you'll know it after the first time.
  • If you're cooking for a crowd, you can parboil and dice everything the night before, then just sauté fresh in the morning with no loss of quality.
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