The Best Home Fries Recipe Ever (Step by step)

Wash the Idaho potatoes with cold water and a little bit of salt, then pat dry.

Peel the potatoes using a paring knife.

Cut the potatoes into square pieces, ensuring they are all about the same size for even cooking.

Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

In a pot, add cold water and salt, then add the rinsed potatoes.

Bring the water to a boil and parboil the potatoes for about 8 minutes until they are not fully cooked but have a little give when pierced with a fork.

While the potatoes are cooking, chop the orange and green bell peppers into small pieces.

Cut the Vidalia onion into quarters, then slice it into smaller pieces, keeping the pieces large enough to add flavor without overwhelming the dish.

After 8 minutes, drain the potatoes and ensure they are well-drained to avoid splattering when added to the oil.

Heat vegetable oil in a pan until hot, ensuring the oil is not olive oil to prevent burning.

Add the drained potatoes to the hot oil and fry until golden brown and crispy, stirring occasionally to ensure even cooking.

Towards the end of frying, add the chopped onions and bell peppers to the pan and cook until they are tender and the potatoes are fully cooked.

Equipment Needed

Spice Level:

Dietary