home fries

Lee’s Home Fries

When we were kids, my dad would take me and my sibs to the diner across the street from his job whenever we would visit him there.  No doubt my love for simple American diner food began right there.  Over the years, I’ve visited diners all over my local tri-state area and have become a little fussy about my breakfast.  Home fries are a must with my eggs-over-medium and they must be loaded with bell peppers, onions, and seasonings or they just won’t do.  

1 1/2 pounds new potatoes (about 6 medium)
1 tablespoon canola oil
1 medium (4-ounce) onion, chopped
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 tablespoon butter
2 teaspoons garlic powder
1 teaspoon paprika
kosher salt
ground black pepper

medium (3-quart) pot
medium (10-inch) skillet
measuring spoons
cooking spoon
cutting board
chef’s knife

1. Place potatoes in pot and cover with water. Boil, over medium heat, until potatoes are fork tender — about 30 minutes. Drain into colander and set aside.
2. Heat oil in skillet over medium heat for about a minute, then add onions and peppers. Stir occasionally until vegetables are tender — about 6 minutes. Meanwhile, cut potatoes into cubes.
3. Add cubed potatoes, butter, garlic, and paprika. Season with salt and pepper. Stir well, then increase heat to medium-high.
4. Cook potatoes — undisturbed — until bottom is brown and crispy — about 4 minutes.
5. Slide spatula under potatoes and turn them so that the crispy side is on top. Cook potatoes — undisturbed — until bottom is brown and crispy — about 2 minutes.

• New potatoes are medium-sized red, white, or gold potatoes; sometimes called “creamer” potatoes. Avoid using larger russet potatoes; sometimes called “Idaho” or “baking” potatoes — their mealy texture is not firm enough for home fries.
• If pan smokes because potatoes have browned too quickly, reduce heat to medium and flip potatoes immediately.

45 minutes

4 servings

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