Easy to make crispy home fries for breakfast that complements items like scrambled eggs and bacon.
ingredient
- 5 cups water
- ¼ teaspoon baking soda
- 1 ½ pounds russet potatoes
- 2 tablespoons unsalted butter, divided
- 1 cup yellow onion, ¼" dice
- 2 teaspoons kosher salt, divided
- ½ cup red bell pepper, ¼" dice
- 2 tablespoons olive oil, vegetable, corn or avocado oil
- ½ teaspoon paprika, sweet or smoked
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon chopped parsley
Directions
- Prepare Potatoes – Wash and scrub the potatoes, then dry well. Cut them into ¾-inch cubes.
- Parboil Potatoes – In a large pot or dutch oven, bring 5 cups of water to a boil over high heat. Add the baking soda and stir to dissolve. Add the potatoes and 1 teaspoon salt. Stir and cook until the surface softens but is not cooked all the way through, 5 to 6 minutes.
- Drain into a colander, gently shake off the excess moisture, then add back to the pot. Cook over low heat until the moisture evaporates, about 2 minutes.
- Add Seasonings – Turn off the heat, and add 1 tablespoon butter and ¾ teaspoon salt. Stir until a starchy paste coats the surface, about 30 seconds. Set aside.
- Saute Vegetables – In a large 12-inch skillet or cast iron pan, heat 1 tablespoon olive oil over medium heat. Add the diced onions and ¼ teaspoon salt. Saute until lightly browned and translucent, about 4 to 5 minutes. Add bell peppers, and saute for 1 minute. Transfer to a bowl.
- Surface Browning – Add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter melts, add the potatoes. Stir and spread them in a single layer. Let it sit without stirring until the bottoms are golden brown, about 4 to 5 minutes.
- Turn the potatoes with a spatula. Repeat the process of spreading in a single layer, allowing to sit and fry for 4 to 5 minutes, until most sides are lightly browned and crisp, about 11 to 15 minutes. Individual pieces may need to be flipped over to ensure browning.
- Combine Ingredients – Turn off the heat and evenly sprinkle the potatoes with paprika, onion powder, and black pepper. Stir to combine. Add the sauteed onions and bell peppers, and cook until warmed through, about 1 minute. Season with salt and pepper to taste. Garnish with parsley and serve while hot.
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