1 hr 15 mins
Crispy, crunchy, greasy home fries are a Sunday morning breakfast indulgence that helps soak up the sins of the night before. Bell pepper and shallots jazz up this version, which is so delicious you might considering serving it with a side of eggs and bacon!
4 large unpeeled Idaho potatoes (about 10 ounces each), well scrubbed
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons olive oil
1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup)
2 medium shallots, peeled and minced
3 tablespoons minced Italian parsley
Heat oven to 375°F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes has a golden-brown crust and the tip of a paring knife easily pierces the undersides, about 45 minutes. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).
Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add bell pepper and shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes.
Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season with salt and pepper, and toss with parsley.