You may also like
Categories:Viewed: 16 - Published at: 7 years ago
Ingredients
- 3 tablespoons unsalted butter
- 1 1/2 - 1 3/4 lbs russet potatoes or 1 1/2-1 3/4 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
- salt & freshly ground black pepper
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/2 teaspoon chili powder (optional)
- minced fresh chives (optional) or parsley (optional)
Method
- Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
- Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
- Cook for 20 minutes, during which you should hear only a faint cooking sound.
- Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
- When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired.
- As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
- Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
- During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
- The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.
- Plate them up immediately, scatter with chives if you wish, and serve.
