Crispy Golden Home Fries

# What You Need:

→ Vegetables

01 - 4 medium russet potatoes, peeled and diced (about 4 cups)

02 - 1 medium yellow onion, diced

03 - 1 red bell pepper, diced

04 - 1 green bell pepper, diced

05 - 2 cloves garlic, minced

→ Seasonings

06 - 1 ½ teaspoons kosher salt

07 - ½ teaspoon freshly ground black pepper

08 - ½ teaspoon smoked paprika (optional)

09 - ¼ teaspoon cayenne pepper (optional)

→ Cooking

10 - 3 tablespoons vegetable oil (or canola oil)

11 - 1 tablespoon unsalted butter

# How To Make It:

01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5–6 minutes until just fork-tender. Drain thoroughly and set aside.

02 - In a large skillet or cast iron pan, heat vegetable oil and butter over medium-high heat until shimmering.

03 - Add the parboiled potatoes in a single layer. Cook undisturbed for 4–5 minutes to develop a golden crust.

04 - Stir in diced onions and bell peppers. Continue cooking for 8–10 minutes, stirring occasionally, until vegetables soften and potatoes are crisp and browned on all sides.

05 - Mix in minced garlic, salt, black pepper, smoked paprika, and cayenne pepper if using. Cook for 1–2 minutes, stirring constantly until fragrant.

06 - Taste and adjust seasonings as desired. Serve immediately while hot.

# Expert Tips:

01 -

They hit that perfect texture sweet spot—crispy outside, tender inside, without any gumminess.
The technique is foolproof once you understand the two-stage cooking method, and it actually takes less time than you'd think.
You can load them with whatever vegetables you have on hand and they'll taste like a diner made them.

02 -

Parboiling is the game-changer everyone skips—it's what prevents you from getting either crunchy-on-the-outside-raw-inside potatoes or mushy sad potatoes.
Don't crowd the pan or stir constantly in the beginning; letting them sit undisturbed is exactly how you build those caramelized, crispy edges that taste like a diner made them.

03 -