Home Fries with Peppers and Onions
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This version follows the diner-style home fries method, but the onion is cooked together with red and green peppers until charred, folded back in at the end with a touch of optional cayenne, a little extra oil and salt.
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Method
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Equipment
- large heavy frying pan (30 cm), cast iron if possible
- medium saucepan
- colander
- thin metal spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 337 kcal |
| Protein | 5.4 g |
| Carbohydrate | 43 g |
| of which sugars | 5.8 g |
| of which free sugars | 0 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 6.5 g |
| Salt | 1.62 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Potatoes
- 800 g all-purpose or waxy potatoes (such as Yukon Gold), scrubbed and cut into 1.5 cm cubes
- 6 g fine sea salt or table salt, for the water about 1 tsp
Frying
- 4 tbsp neutral oil
- 15 g unsalted butter
Peppers and onions
- 1 medium onion, cut into 2 cm pieces about 150 g
- 1 red pepper, cut into 2 cm pieces
- 1 green pepper, cut into 2 cm pieces
Seasoning
- 1 tsp sweet paprika
- ¼ tsp cayenne pepper (optional)
- 4.5 g fine sea salt or table salt about ¾ tsp
- ¼ tsp ground black pepper
- 1
Char the peppers and onion. Heat 1½ tbsp of the oil in the frying pan over medium-high and cook the onion and both peppers together for 8-10 minutes, stirring occasionally, until softened and charred at the edges. Tip them into a bowl; cooking them apart from the potatoes keeps their moisture from getting in the way of the potatoes crisping later.
- 2
Parboil the potatoes. Cover the potato cubes with 1 cm of cold water in a saucepan, add the salt and bring just to the boil. Drain at once and leave to steam-dry for 2 minutes, following the same par-cook as the classic diner-style home fries, so the inside cooks through before the crust forms in the pan.
- 3
Fry until crisp. Heat the remaining oil and the butter in the pan over medium-high, add the potatoes in a single layer, and fry for 12-15 minutes in total, turning every 4-5 minutes, until crisp and golden all over. Keeping the pieces in one layer early on gives each side proper contact with the hot pan.
- 4
Return the vegetables. Tip the charred peppers and onion back into the pan with the paprika, cayenne (if using), salt and pepper. Toss everything together over the heat for 1-2 minutes until warmed through and the spices smell fragrant.
- 5
Serve straight away. Serve the home fries hot from the pan while the crust is at its crispest. The peppers add colour and a touch of sweetness against the smoky paprika and optional cayenne heat.
Storage
Keep in the fridge for up to 2 days in an airtight container; freezing isn't recommended, as the peppers and potatoes turn soft on thawing. Reheat in a hot pan until piping hot (74°C) to refresh the crisp edges. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
