Home Fries Recipe
This tasty home fries recipe of golden brown pan-roasted potatoes with onions, peppers, and garlic is a fantastic breakfast side dish.
Ingredients
- 3 pounds Yukon gold potatoes
- 1 peeled small diced medium-sized yellow onion
- 4 tablespoons avocado oil
- 1 seeded small-diced red bell pepper
- 1 seeded small-diced poblano pepper
- 5 finely minced garlic cloves
- 1 teaspoon paprika
- 2 tablespoons unsalted butter
- coarse salt and freshly cracked pepper to taste
Instructions
- Start by cutting the potatoes, onions, peppers, and garlic.
- Add the oil to a large non-stick frying pan over high heat and heat until it begins to smoke lightly.
- Pour in the potatoes and onions and spread them out across the pan so that they are in a single layer.
- Let them stand for 7 to 8 minutes to get a good brown crust on them.
- Next, sauté them for 3 to 4 minutes getting them browned on all sides.
- Add in the peppers, garlic, paprika, salt, and pepper, and continue cooking them for a further 3 to 4 minutes or until the potatoes are crispy and tender.
- Finish the potatoes with butter and an optional garnish of sliced green onions.
- Try serving the potatoes with my steak and eggs recipe.
Notes
Make-Ahead: These are meant to be eaten within an hour of you making them. However, you can keep them warm uncovered in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: Cover and store in the refrigerator for up to 3 days. These do not freeze well, so I advise against freezing them. If you do freeze them, they may turn mushy after thawing, in which case you can fry them and make hash browns or potato pan cakes.
How to Reheat: Place the fried potatoes in a pan or on a metal tray and bake in the oven at 350° for 8 to 10 minutes or until warm and crispy.
You can also finish the potatoes with fresh herbs like rosemary, thyme, chives, or sage.
Try tossing the potatoes with 1 teaspoon of white vinegar once finished.
If you submerge your potatoes in water after peeling to get ahead of the prep, be sure to dry them thoroughly before frying them.
Feel free to peel the potatoes if you’d like.
You can use sweet or spicy paprika as well.
Try rendering some bacon in the pan and frying the potatoes in the rendered fat. Serve the finished potatoes with the crispy bacon lardons.
Nutrition
Calories: 312kcalCarbohydrates: 44gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 10mgSodium: 17mgPotassium: 1077mgFiber: 6gSugar: 4gVitamin A: 980IUVitamin C: 88mgCalcium: 41mgIron: 2mg