Perfectly Crispy Home Fries (Print-Friendly Version)

Golden, crispy home fries packed with onions, peppers, and bold seasoning.

# What You’ll Need to Make This:

→ Vegetables

01 - 3 tablespoons olive oil, divided
02 - 1 cup yellow onion, diced
03 - 1/2 cup red bell pepper, diced
04 - 1/2 cup green bell pepper, diced
05 - 2 pounds Yukon Gold potatoes, skin on, diced into 1/2-inch pieces
06 - 1/4 cup green onions, sliced thin

→ Seasonings

07 - 1/2 teaspoon baking soda
08 - 2 tablespoons unsalted butter
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon paprika
12 - 1 teaspoon Italian seasoning
13 - 1 teaspoon garlic powder
14 - 1/4 teaspoon red pepper flakes

# How to Prepare:

01 - Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the yellow onion and both bell peppers. Sauté, stirring frequently, until translucent and lightly browned, about 7 to 8 minutes. Transfer mixture to a bowl and set aside.
02 - Bring a large pot of water to a boil. Add baking soda and stir to dissolve. Place the diced potatoes in the boiling water and cook until just fork-tender, about 6 to 7 minutes.
03 - Drain the potatoes in a colander and return them to the dry pot over medium heat. Stir carefully and cook for 2 minutes to remove any remaining moisture.
04 - Heat remaining 1 tablespoon olive oil and the butter in the same skillet over medium-high heat until the butter foams. Add the potatoes in a single layer, ensuring contact with the skillet. Cook without stirring until golden brown on one side, about 4 to 5 minutes.
05 - Carefully turn the potatoes with a thin spatula. Spread out in a single layer again and repeat the browning process, turning every 4 to 5 minutes, until tender and browned on most sides, about 12 to 15 minutes total.
06 - Add the onion and pepper mixture, salt, black pepper, paprika, Italian seasoning, garlic powder, and red pepper flakes to the potatoes. Stir to combine and coat evenly. Top with sliced green onions and serve immediately.

# Extra Tips:

01 - Boiling potatoes with baking soda changes the surface starch, ensuring a crispy crust and fluffy interior when fried.

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