📝 About This Recipe
A quintessential American breakfast staple, these home fries strike the perfect balance between a shatteringly crisp exterior and a fluffy, cloud-like center. By par-boiling the potatoes in acidified water before searing them in a hot skillet with aromatic peppers and onions, we achieve a depth of flavor that rivals the best corner diners. This recipe elevates the humble spud into a golden-brown masterpiece seasoned with a custom smoky spice blend.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold potatoes (scrubbed and cut into 3/4-inch cubes)
- 1 tablespoon Kosher salt (for the boiling water)
- 1 tablespoon White vinegar (helps potatoes hold their shape)
Aromatics and Fat
- 1 medium Yellow onion (diced into 1/2-inch pieces)
- 1 medium Red bell pepper (seeded and diced into 1/2-inch pieces)
- 3 pieces Garlic cloves (minced)
- 2 tablespoons Unsalted butter (for richness and browning)
- 3 tablespoons Vegetable oil (high smoke point for searing)
The Signature Seasoning
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/4 teaspoon Dried thyme
- 1/8 teaspoon Cayenne pepper (optional for a hint of heat)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Fresh parsley (finely chopped for garnish)
👨🍳 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 white vinegar.
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2
Bring the pot to a boil over high heat. Once boiling, reduce to a simmer and cook for 5-7 minutes. The potatoes should be tender on the outside but still firm in the center.
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3
Drain the potatoes thoroughly in a colander. Let them sit for 2-3 minutes to allow excess steam to evaporate; dry potatoes result in crispier edges.
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4
While the potatoes dry, whisk together the smoked paprika, garlic powder, onion powder, thyme, cayenne, and black pepper in a small bowl.
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5
Heat a large 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of vegetable oil and 1 tablespoon of butter.
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6
Add the diced onions and bell peppers to the skillet. Sauté for 4-5 minutes until the edges are slightly charred and the vegetables have softened.
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7
Use a slotted spoon to remove the onions and peppers from the skillet, leaving as much fat behind as possible. Set the vegetables aside on a plate.
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8
Add the remaining tablespoon of oil and tablespoon of butter to the same skillet. Once the butter is foaming, add the par-boiled potatoes in a single, even layer.
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9
Leave the potatoes undisturbed for 5-6 minutes. This patience is key to developing a deep, golden-brown crust.
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10
Flip the potatoes using a wide spatula. Sprinkle the spice blend evenly over the potatoes and toss gently to coat.
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11
Continue cooking for another 8-10 minutes, tossing every few minutes, until the potatoes are crispy on all sides and cooked through.
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12
Add the minced garlic and the cooked onion/pepper mixture back into the skillet. Toss everything together for 1-2 minutes until the garlic is fragrant.
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13
Taste and add an extra pinch of salt if needed. Remove from heat and garnish immediately with fresh parsley.
💡 Chef's Tips
Use Yukon Gold potatoes for the best creamy-to-crunchy ratio; Russets work but can become too mealy. The splash of vinegar in the boiling water prevents the potato cubes from disintegrating during the frying process. Never crowd the pan; if your skillet isn't large enough, fry the potatoes in two batches to ensure they sear rather than steam. Always start with cold water when boiling potatoes to ensure they cook evenly from the outside in. If you have leftover bacon grease, use it in place of the vegetable oil for an incredible smoky depth.
🍽️ Serving Suggestions
Serve alongside two eggs over-easy so the yolks create a rich sauce for the potatoes. Pair with thick-cut smoked bacon or savory breakfast sausage links. Drizzle with a hit of hot sauce or serve with a side of spicy chipotle aioli for dipping. Accompany with a bright, chilled Mimosa or a robust French press coffee. Use as a base for a breakfast bowl topped with avocado slices and crumbled feta cheese.