Home Fries

Use instead of baked or mashed, your family will be thrilled. The trick is to parboil the potatoes first, then they pan-fry so much better.

About 6 med-sized potatoes, peeled & cut into slices or chunks
1/2  green pepper, chopped
4 Tbsp. olive oil
1 small onion, peeled & diced
2 cloves garlic, minced

First, parboil the potatoes: place them in a large pot and just cover with cold water. Bring to a boil, then simmer about 10-12 minutes. You don’t want them “too” done, because they’ll continue to cook in the skillet. Drain.
In a large skillet, (cast iron is best) heat the oil and add the green pepper, onion, and garlic; cook until soft – about 5 minutes. Then place the drained potatoes in the skillet and gently fold/stir them around to mix everything up. Gently, but firmly, with a spatula, flatten them down and leave them alone for about 10-15 minutes so they brown on the bottom. Stir and turn them over and cook other side. Serve.


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