Low Sodium Classic Home Fries

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

2 lbs yukon gold potatoes, cut into ¾-inch cubes
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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3 tbsp neutral oil (such as vegetable oil or canola oil), divided
1 medium yellow onion, cut into ½-inch dice
1 medium green bell pepper, cut into ½-inch dice
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, plus more to taste
1 tbsp unsalted butter

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Place the cubed potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are just barely tender when pierced with a fork but still hold their shape, about 5–6 minutes. Drain well and spread on a clean kitchen towel or paper towels to dry for 2–3 minutes.
2
Heat 2 tbsp of the oil in a large (12-inch) cast iron skillet over medium-high heat until shimmering. Add the parboiled potatoes in a single layer and press them gently with a spatula. Cook undisturbed for 4–5 minutes, until the undersides are deep golden brown and release easily from the pan.

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