Skillet Home Fries with Peppers and Onions

Name: Skillet Home Fries with Peppers and Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1¾ lb (800 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into ¾-inch (2 cm) cubes; 1 tablespoon (18 g) kosher salt, for the boiling water; 6 cups (1420 ml) water, cold, for parboiling; 3 tablespoons (45 ml) olive oil; 1 medium (about 7 oz) (200 g) yellow onion, cut into ½-inch (1 cm) dice; 1 large (about 7 oz) (200 g) red bell pepper, seeded, cut into ½-inch (1 cm) dice; 2 cloves (6 g) garlic, minced; 2 teaspoons (5 g) smoked paprika; ¾ teaspoon (4 g) kosher salt, plus more to taste; ½ teaspoon (1 g) black pepper, freshly ground; 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Crisp-edged, creamy-centered Yukon Gold potatoes are parboiled, then pan-fried in a large skillet with sweet bell pepper, onion, and smoky paprika. A quick boil first means a fluffy interior and a deeply golden crust without long frying.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: About 5 cups (4 side-dish servings)

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Ingredients

4 servings

1¾ lb (800 g) Yukon Gold potatoes, scrubbed, unpeeled, cut into ¾-inch (2 cm) cubes
1 tablespoon (18 g) kosher salt, for the boiling water
6 cups (1420 ml) water, cold, for parboiling
3 tablespoons (45 ml) olive oil
1 medium (about 7 oz) (200 g) yellow onion, cut into ½-inch (1 cm) dice
1 large (about 7 oz) (200 g) red bell pepper, seeded, cut into ½-inch (1 cm) dice
2 cloves (6 g) garlic, minced
2 teaspoons (5 g) smoked paprika
¾ teaspoon (4 g) kosher salt, plus more to taste
½ teaspoon (1 g) black pepper, freshly ground
2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

12-inch (30 cm) cast iron or heavy skillet
Medium saucepan (3-quart / 3 L)
Colander
Large wide spatula or turner
Clean kitchen towel or paper towels
Chef's knife and cutting board

Steps

Before you start

Use a 12-inch (30 cm) skillet, ideally cast iron or heavy stainless steel; a smaller pan steams the potatoes instead of crisping them.
Cut the potatoes into even ¾-inch (2 cm) cubes so they cook at the same rate.
Don't stir often. Leaving the potatoes undisturbed is what builds the crust.
Dry the parboiled potatoes thoroughly; moisture is the enemy of crispness.

1
Cube the potatoes
- Scrub the potatoes and cut them into even ¾-inch (2 cm) cubes, leaving the skins on.
- Place them in a 3-quart (3 L) saucepan with the 6 cups (1.4 L) cold water and the 1 tablespoon kosher salt for boiling.
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Ready when: Cubes are roughly uniform in size
Tip: Start in cold water so the potatoes cook evenly from outside to center.
2
Parboil the potatoes
- Set the saucepan over high heat and bring to a boil, about 8 minutes.
- Reduce to medium heat to keep a steady simmer and cook 4 to 5 minutes more, until a paring knife slides in with slight resistance and the edges just begin to look soft.
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Ready when: A knife meets slight resistance in the center; cubes hold their shape
Tip: Do not overcook or the cubes will crumble when fried.
3
Drain and dry
- Drain the potatoes in a colander and shake well.
- Spread them in a single layer on a clean towel or a few layers of paper towels and let steam-dry for 5 minutes, then pat the tops dry.
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Ready when: Surfaces look matte and feel dry, not wet
Tip: Slightly roughed-up edges from shaking in the colander will crisp up extra well.
4
Prep the vegetables
- While the potatoes dry, dice the onion and bell pepper into ½-inch (1 cm) pieces and mince the garlic.
- In a small bowl, keep the paprika, ¾ teaspoon salt, and pepper together for seasoning.
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Ready when: Vegetables are diced to a similar size
5
Start crisping potatoes
- Heat 2 tablespoons of the olive oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the dried potatoes in one layer.
- Cook undisturbed for 5 minutes, until the undersides are deep golden brown and release easily from the pan.
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Ready when: Undersides are deep golden and the cubes release without sticking
Tip: If the potatoes stick, give them another minute; they release when the crust forms.
6
Turn and brown
- Flip the potatoes with a wide spatula and cook 8 to 10 minutes more, turning every 2 to 3 minutes, until most sides are golden and crisp at the edges.
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Ready when: Most sides are golden brown and crisp
Tip: Lower the heat to medium if the potatoes darken faster than they crisp.
7
Add peppers and onions
- Push the potatoes to the sides, add the remaining 1 tablespoon olive oil to the center, then add the onion and bell pepper.
- Stir everything together and cook 5 to 6 minutes, stirring every minute, until the onion is translucent with golden edges and the pepper is tender-crisp.
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Ready when: Onion is translucent with golden edges; pepper is softened but still has bite
8
Season and add garlic
- Sprinkle in the paprika, salt, and pepper, then add the garlic.
- Stir constantly for 30 to 45 seconds until fragrant, then spread the mixture out and let it sit 2 minutes to re-crisp.
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Ready when: Garlic smells fragrant, not browned or bitter; paprika coats the potatoes evenly
Tip: Add garlic and paprika late; they scorch and turn bitter over long high heat.
9
Taste and serve
- Taste a potato and add more salt if needed.
- Transfer to a serving dish, sprinkle with the chopped parsley if using, and serve immediately while the edges are crisp.
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Ready when: Potatoes are creamy inside when bitten and crisp outside

Good to know

Tips

Don't skip drying the parboiled potatoes; leftover water makes them steam and stick.
Cook in a single layer. If your skillet is smaller than 12 inches, crisp the potatoes in two batches.
Resist stirring in the first 5 minutes so the crust can form and release from the pan.
For a heartier brunch, top with a fried egg or serve alongside sausage.

Make ahead

"Parboil, drain, and dry the potatoes up to 1 day ahead; refrigerate uncovered on a towel-lined tray, then fry straight from the fridge, adding about 2 minutes to the first browning stage. Dice the onion and pepper up to 1 day ahead and refrigerate in a covered container."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months in a freezer bag, though the texture softens. Reheat in a hot skillet with a teaspoon of oil for 5 to 7 minutes, or in a 425°F (220°C) oven on a sheet pan for 10 to 12 minutes, until hot and crisp."

Substitutions

Yukon Gold potatoes → Red potatoes or small white potatoes. Waxy red potatoes hold shape well; russets are fluffier but break more easily and need a gentler stir.
smoked paprika → Sweet paprika plus a pinch of cayenne. Use 2 teaspoons sweet paprika and ⅛ teaspoon cayenne for warmth without smokiness.
olive oil → Avocado oil or clarified butter. Both tolerate high heat well; avocado oil is neutral, clarified butter adds richness.
red bell pepper → Green or orange bell pepper. Green is more savory and slightly bitter; orange is sweet like red.