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Home Fries

I had a great summer holiday this year! Now, I am just glad that the kids are back in school, however, not sure if my kids feels the same though. Personally, I'm so relieved and is looking forward to get back to my routine and start updating my blog with some great new postings! Watch this space.

In any case, after taking a few days to get adjusted to the time zone here, I was pleasantly surprised to discover there were potatoes growing in my backyard! I had planted them earlier this summer before I went for my vacation and really did not expect them to survive the hot summer weather here. They did! So, needles to say, I was very excited to cook these homegrown potatoes. After giving it some thought, I decided to turn these fresh potatoes into Home Fries with onion, garlic, and red peppers. The potatoes were crispy on the outside and soft in the center. Home made fries are always fantastic on its own or with some ketchup. Totally enjoyed these fries over brunch, with just some toast and fried eggs. Simply delish!

Recipe adapted from Cook's Country via Smitten Kitchen

Home Fries


4 to 5 (about 600 g) Yukon Gold Potatoes, boiled, peeled, and cubed
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
1 Medium Yellow Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
1 Red Bell Pepper, diced (optional)
Sea Salt
Freshly Ground Black Pepper
2 Scallions, chopped


Heat about 1 to 1 ½ Tbsp of Olive oil in fairly large, or 12-inch heavy-bottomed or cast iron skillet over medium heat until hot but not smoking. Add onion and saut√©, stirring frequently, until light brown in color, about 5 minutes. Mix in chopped garlic, and continue to cook for another minute. Transfer the onion mixture to small bowl and set aside. Then, toss in the diced peppers in the same skillet. Saut√© the diced peppers for about 3 to 4 minutes, and transfer to the onion mixture bowl.

Heat butter together with the remaining oil the same skillet over medium-high heat until butter foams. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turns potatoes with spatula. Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 8 to 10 minutes longer. Add onion, garlic, and peppers to the potatoes, and stir well. Season the home fries with sea salt and black pepper. Top with some chopped scallions, and serve immediately.

Serves 4


  1. I've started gardening too. Growing some local stuff. It's exciting to reap our own food.

  2. Mmm love this! This little dish sounds perfect!

  3. We planted potatoes two years in a row (not this year). The first year we got some results; second year was a failure. But it sure was fun having grown some ourselves.

  4. Oh my, this looks divine! Perfect weekend lunch. :)

  5. Oh my...turning the good old potatoes into a power bomb in the dining table. I love it.

  6. Nothing better than something like this in the morning with an egg on top.

  7. Sadly I live in an apartment so no potatoes for me :( I would love to have my own garden and grow my own potatoes though - i love the photo of those potatoes freshly dug out of the soil!

  8. Angie,

    How are you? Glad to know you have had a great summer. My turmeric leaves are growing that I can harvest for Indonesian curries

  9. That looks really tasty. It looks very hardy and filling.

  10. @Indonesia Eats: Hey, Pepy, I'm very well. Thanks. So glad to know your turmeric plant grow well. I will try to plant them indoor. The Beef Rendang will never taste the same without the turmeric leaf.

  11. gosh, they look so much better than any version I've ever made. thanks for sharing!!


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