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  • Serves

    serves 2


Boiling the potatoes for this dish ahead of time and letting them cool completely, preferably in the refrigerator overnight, allows them to cook faster and brown better than raw potatoes.


  • 1 lb. boiled potatoes, cold and peeled
  • 4 tbsp. rendered bacon fat or canola oil
  • 1 small yellow onion, thinly sliced
  • 1 12 tsp. paprika
  • 1 14 tsp. ground cumin
  • Kosher salt and freshly ground black pepper to taste


Step 1

Cut potatoes into 1 1⁄2" cubes. Heat 2 tbsp. of the bacon fat or oil in a heavy-bottomed 12" skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until they begin to brown, about 10 minutes.

Step 2

Add remaining bacon fat or oil, onions, paprika, cumin, and salt and pepper to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown, 15–20 minutes.

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