Chunky Ranch-Style Home Fries

By Leite's Culinaria

Ingredients

3 tablespoons (1 1/2 oz) unsalted butter
1 1/2 to 1 3/4 pounds russet or Yukon Gold potatoes (peeled and cut into 3/4-inch cubes)
Salt and freshly milled black pepper (to taste)
1/4 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper (or additional green bell pepper)
1/2 teaspoon chili powder (optional)
Minced chives or flat-leaf parsley leaves (optional)

Prep Time10mins
Cook Time70mins
Servings4

Instructions

Warm the butter in a 10- to 12-inch (25- to 30-cm) cast-iron skillet over medium-low heat. Stir in the potatoes to coat with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.

Uncover the potatoes and continue to cook for 10 minutes. Stir in the onion, bell peppers, and, if desired, chili powder and pat everything back down into a single layer. Continue to cook, uncovered, for 20 more minutes, stirring once and patting them down again. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.

Cook the potatoes for about 20 minutes longer, stirring them every 5 minutes. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper. The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers. TESTER TIP: Although you might be tempted to turn up the heat too early, that would be a mistake. The potatoes need adequate time to cook through before too much browning takes place.

Immediately plate the home fries, scatter with chives if desired, and serve. Originally published April 15, 2002.