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Crispy Cast Iron Skillet Home Fries Recipe

Crispy Cast Iron Skillet Home Fries

Golden-brown potato cubes cooked with onion, bell pepper, butter, and smoky spices in a preheated cast-iron skillet. An optional parboil creates an especially crisp exterior while keeping the centers tender.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Cooking Fat
  • 1 1/2 pounds Russet or Yukon Gold potatoes, peeled or unpeeled
  • 3 tablespoons Neutral cooking oil, such as canola, vegetable, or avocado oil
  • 1 tablespoon Unsalted butter
Vegetables
  • 1/2 medium Medium yellow onion, finely diced
  • 1/2 medium Green or red bell pepper, finely diced
Seasoning
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Smoked or sweet paprika
  • 1/4 teaspoon Garlic powder
  • 1/4 teaspoon Freshly ground black pepper
Garnish
  • 1 tablespoon Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. Cut the potatoes into 1/2-inch cubes. Rinse them under cold water to remove excess starch, then dry very thoroughly with clean towels.
  2. For especially crisp potatoes, simmer the cubes in salted water for 5 to 7 minutes, just until the outside begins to soften. Drain well and let the potatoes steam-dry for several minutes; raw potatoes may also be used.
  3. Preheat a 10- or 12-inch cast-iron skillet over medium-high heat. Add the oil and butter, allowing the butter to melt without letting it burn.
  4. Add the potatoes in a mostly single layer. Sprinkle with the salt, paprika, garlic powder, and black pepper.
  5. Cook without stirring for 4 to 5 minutes so the underside browns. Turn the potatoes and continue cooking for another 10 to 15 minutes, turning occasionally, until browned and tender.
  6. Add the diced onion and bell pepper during the last 8 to 10 minutes of cooking. Stir occasionally, but avoid excessive stirring so the potatoes retain their crust.
  7. Taste and adjust the seasoning. Garnish with chopped parsley or chives and serve immediately.

Notes

Russet potatoes create a drier, crunchier crust, while Yukon Gold potatoes have a creamier center and hold their shape well. Do not crowd the skillet; cook in two batches or use a larger pan if needed. For an optional extra-crisp technique, add about 1/4 teaspoon baking soda to the salted parboiling water, then drain and dry the potatoes carefully.