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Go Big or Go Home Fries

Photo: Hector Manuel Sanchez
Total time 27 mins

Serves 4 (serving size: about 3/4 cup)

This procedure gives you boldly flavored potatoes that are crunchy and creamy. Because home fries usually pair up with delicious but mild eggs, they need big flavor. These get a hit of sweet paprika, pungent garlic powder, and tangy, zesty Worcestershire sauce. If you like yours spicy, add 1⁄8 teaspoon cayenne pepper to the spice blend, or just drizzle them with some hot sauce on your plate. A cast-iron pan works best here to put ample crust on the potatoes.


  • 1 1/4 pounds peeled russet potatoes, cut into 1/2-in. cubes
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons canola oil, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 teaspoon Worcestershire sauce

Nutrition Information

  • calories 215
  • fat 9.1 g
  • satfat 0.7 g
  • monofat 5.6 g
  • polyfat 2.6 g
  • protein 3 g
  • carbohydrate 32 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 323 mg
  • calcium 22 mg
  • sugars 28 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place potatoes in a medium saucepan; cover by an inch with cold water. Bring to a boil; lower heat and simmer 2 minutes or until potatoes are not quite tender. Drain well; set aside.
  2. Combine paprika, garlic powder, salt, and black pepper in a small bowl. Heat a large cast-iron or nonstick skillet over medium-high; add 1 1/2 teaspoons oil to pan. Add onion and bell pepper; sauté 5 minutes or until lightly browned and crisp-tender. Stir 1 teaspoon paprika mixture into onion mixture; toss well. Place in a small bowl; stir in Worcestershire. Keep warm.
  3. Add remaining 2 tablespoons oil to pan over medium-high. Add potatoes; cook 8 minutes or until well browned and crisp, stirring occasionally. Stir in remaining paprika mixture; toss well to coat evenly. Stir in onion mixture. Serve immediately.