These are a fairly quick to cook version of home fries that I have made for dinner. The main difference from breakfast home fries is these don’t sit in the skillet nearly long enough to develop super crisp sides and edges.
We enjoyed these last week with some pan-seared/oven-finished chicken thighs.
Home Fries Dinner Style
Prep time: 10 minutes
Total time: 25 minutes
- 1.5 lbs. Yukon Gold potatoes, peeled and 1/2″ dice
- 1 onion, 1/4″ dice
- 1 long pepper (such as a pasilla or Anaheim), 1/4″ dice
- 2 Tbsp. oil (I used some rendered chicken fat from just cooked thighs)
- 1 tsp. smoked paprika
- 1/2 tsp. red chile flakes
- kosher salt & cracked black pepper
- Steam potatoes for 10 minutes or until a knife can pierce a potato piece with a bit of pressure.
- While the potatoes steam heat olive oil in a non-stick skillet over medium heat. Add the onions, peppers and a big pinch of kosher salt. Cook for 5 minutes, stirring occasionally.
- Push the onions and potatoes to the outer edge of the skillet. Transfer the steams potatoes to the center of the skillet in a single layer; sprinkle with salt and pepper. Cook, without disturbing, for 5 minutes.
- Toss the contents of the skillet to incorporate the onions, peppers and potatoes. Cook for another 3 minutes, again without disturbing. Toss one more time and cook until the potatoes are easily pierced with a fork.
- Sprinkle potatoes with paprika and chile flake. Stir to incorporate. Taste for seasoning; adjust if desired. Serve and enjoy.
Any oil will work here as long as it can, pardon the pun, handle the heat. Butter wouldn’t be my first choice as it can burn during after a while. Olive oil (no need for extra virgin) would work fine, as would any vegetable oil.