Anti Inflammatory Classic Home Fries

Total time40 min

Prep time10 min

Cook time30 min

4.8

(7)

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Ingredients

4 servings

2 lbs yukon gold potatoes, cut into ¾-inch cubes
3 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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
½ tsp black pepper, plus more to taste
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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