Ingredients
- 3 tablespoons olive oil, divided
- 1 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup green bell pepper, diced
- 1/2 teaspoon baking soda
- 2 pounds Yukon Gold potatoes, skin on, diced into 1/2” pieces
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/4 cup green onions, sliced thin
Directions
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Heat 2 tablespoons of olive oil in a heavy 12-inch skillet over medium-high heat until shimmering. Add the onion and peppers and sauté, stirring frequently, until translucent and lightly browned, about 7 to 8 minutes. Transfer the mixture to a bowl and set aside.
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Meanwhile, bring a large pot of water to a boil. Add baking soda to the water, and stir to dissolve. Place the diced potatoes in the boiling water, cooking the potatoes until just fork tender, about 6-7 minutes.
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Drain the potatoes in a colander and return them back to the dry pot over medium heat. Cook the potatoes for 2 minutes in the pot, carefully stirring them, to cook off all their remaining moisture.
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Heat the remaining 1 tablespoon olive oil and butter in the previous 12” skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Cook, without stirring, until the bottom of the potatoes is golden brown, 4 to 5 minutes.
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Carefully turn the potatoes with a thin spatula. Spread the potatoes in a single layer and repeat the process again until the potatoes are tender and browned on most sides, turning 3 to 4 more times, in 4 to 5 minute intervals. About 12 to 15 minutes total cooking time. Remove from heat.
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Add the onion & pepper mixture, salt, pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes. Stir until evenly combined, coating the potatoes. Top with sliced scallions and serve.
I love your science behind all you baking and cooking. Why the baking soda in the water for boiling potatoes?
Thanks!
Hi Giselle! Baking soda helps create an ultra crispy exterior, while keeping the middle of the potatoes super fluffy! Tessa explains the science behind this in the pink tip box above the recipe! Let us know if you try these out – I’m sure you’ll love them!! 🙂
These home fries are so good ! They take a bit of time, but totally worth it. The spices that are used give these the best flavor. Will definitely make again and again.
Hi Mary! So happy you enjoyed these home fries!! Thank you for taking the time to let us know 🙂
They are a bit of work but so good! Boiling makes the potatoes creamy while frying them gives them that crunch on the outside. Love the flavorful spices too If you wanna impress your morning breakfast crew, this is the recipe!
Hi Janet! We are SO excited you loved these home fries!! Thank you so much for letting us know! 🙂
Your directions for cooking aren’t posted.
The directions for the home fries wont show
Can i use green onions instead of normal onions?
You could but I’d definitely recommend sticking with the regular onions.
You can also microwave the potatoes for 2-3 minutes instead of having to boil them. Looks yummy!
This sounds so good! My fiance and I love to go out to breakfast whenever we have a free weekend morning together, and it’s so hard to find tasty home fries. I’ll be trying this soon!
Don’t you know, we can ship to you from The Container Store?
Those could not look more amazing!! I’ve never made home fries, but we have eggs every weekend, and man would these be a fantastic addition!
Home fres are the best!!! These look awesome.