Diner Home Fries

Ingredients

• 2 lb Yukon Gold potatoes
• 3 tbsp bacon drippings or vegetable oil
• 1 tbsp unsalted butter
• 1 medium yellow onion, cut into 1/2-inch dice
• 1 small green bell pepper, cut into 1/2-inch dice
• 1 1/4 tsp kosher salt
• 3/4 tsp coarsely ground black pepper
• 1/2 tsp sweet paprika

Before you cook

• Scrub the potatoes and leave the skins on.
• Put the whole potatoes in a pot, cover with cold salted water and bring to a boil.
• Boil 15 to 18 minutes, until a paring knife slides into the center with only slight resistance; they should be underdone.
• Drain the potatoes and let them cool on a plate for 20 minutes, or refrigerate them overnight for the best texture.
• Cut the cooled potatoes into rough 3/4-inch chunks.
• Dice the onion and bell pepper.

Steps

1. Heat the bacon drippings in a 12-inch cast-iron skillet over medium-high heat until shimmering.
2. Add the potato chunks in a single layer and season with the salt, pepper and paprika.
3. Cook undisturbed for 6 minutes, until the undersides are crusted golden.
4. Turn the potatoes with a spatula, in sections rather than stirring, and cook 5 minutes more.
5. Push the potatoes to the edges of the pan and drop the butter into the center.
6. Add the onion and bell pepper to the center of the pan and cook 4 minutes, stirring just that part, until they soften.
7. Fold everything together and reduce the heat to medium.
8. Cook 6 to 8 minutes more, turning every couple of minutes, until the potatoes are browned on most sides and the onions are sweet and floppy.
9. Taste for salt and serve straight from the pan.