Home Fries

Total Time:
50 min
15 min
35 min

6 side dish servings

  • 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces
    Kosher salt
    5 slices bacon (about 4 1/2 ounces)
    3 tablespoons vegetable oil, like soy, peanut, or corn
    1 medium yellow onion, thinly sliced
    Freshly ground black pepper
    1 tablespoon chopped fresh parsley leaves, optional
    Pinch cayenne pepper, optional

  • Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
    Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
    Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve.
    Copyright 2005 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Sarladaise Home Fries

    Recipe courtesy of Bobby Flay