📝 About This Recipe
This quintessential American breakfast staple transforms humble tubers into a masterpiece of crispy edges and fluffy centers. By par-boiling the potatoes before hitting the cast iron, we ensure a creamy interior that contrasts perfectly with the smoky char of bell peppers and caramelized onions. Infused with smoked paprika and garlic, these home fries are the ultimate comfort food that brings the nostalgic warmth of a classic roadside diner right to your kitchen table.
🥗 Ingredients
The Potatoes
- 2 pounds Yukon Gold potatoes (scrubbed and cut into 3/4-inch cubes)
- 1 tablespoon Kosher salt (for the boiling water)
- 1/2 teaspoon Baking soda (helps break down the surface for extra crispiness)
Vegetables & Aromatics
- 1 large Yellow onion (diced into 1/2-inch pieces)
- 1 medium Red bell pepper (seeded and diced into 1/2-inch pieces)
- 1 medium Green bell pepper (seeded and diced into 1/2-inch pieces)
- 3 pieces Garlic cloves (minced)
Fats & Seasoning
- 2 tablespoons Unsalted butter (divided)
- 3 tablespoons Extra-virgin olive oil (high quality)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Dried thyme
- 1/2 teaspoon Freshly cracked black pepper (or to taste)
- 1 pinch Cayenne pepper (optional for heat)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 2 pieces Green onions (thinly sliced)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least an inch. Add the tablespoon of kosher salt and the baking soda.
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2
Bring the pot to a boil over high heat, then reduce to a simmer. Cook for 5-7 minutes, or until the potatoes are just tender when pierced with a fork but not falling apart.
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3
Drain the potatoes thoroughly in a colander and let them sit for 2-3 minutes to allow excess steam to escape. Give the colander a rough shake to scuff up the edges of the potatoes; this starch creates the crunch.
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4
While potatoes dry, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large (12-inch) cast-iron skillet over medium-high heat.
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5
Add the diced onions and bell peppers to the skillet. Sauté for 5-6 minutes until the vegetables are softened and starting to show charred, golden-brown edges.
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6
Add the minced garlic to the skillet and cook for just 60 seconds until fragrant. Remove the vegetable mixture from the skillet and set aside on a plate.
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7
Wipe the skillet clean and add the remaining 2 tablespoons of olive oil. Increase heat to medium-high.
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8
Add the potatoes to the hot skillet in a single layer. Do not overcrowd; cook in batches if necessary. Let them sear undisturbed for 4-5 minutes to develop a deep golden crust.
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9
Flip the potatoes using a wide spatula and add the remaining tablespoon of butter. Sprinkle the smoked paprika, onion powder, dried thyme, and black pepper evenly over the potatoes.
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10
Continue frying for another 8-10 minutes, tossing occasionally, until all sides are crispy and mahogany brown.
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11
Return the cooked peppers, onions, and garlic back into the skillet with the potatoes. Toss gently to combine and heat through for 2 minutes.
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12
Taste and add more salt if needed. Remove from heat and garnish immediately with fresh parsley and sliced green onions.
💡 Chef's Tips
Always start with cold water when boiling potatoes to ensure they cook evenly from the center out. Baking soda alkalinizes the water, which breaks down the potato's pectin and creates a starchy slurry on the surface that fries up incredibly crisp. Avoid stirring the potatoes too often once they hit the skillet; contact time with the hot metal is what creates the crust. If you prefer a spicier kick, swap the green bell pepper for a de-seeded poblano or add a diced jalapeño. Use a cast-iron skillet if possible, as it retains heat better and provides the most authentic diner-style sear.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy, allowing the yolks to create a rich sauce for the potatoes. Pair with thick-cut smoked bacon or maple breakfast sausage links. Top with a dollop of sour cream and a dash of your favorite vinegary hot sauce. Serve as a side to a savory Sunday brunch frittata or an omelet. Enjoy with a steaming mug of dark roast coffee or a fresh mimosa.