Recipe

Bright Home Fries

Crisp-edged potatoes tossed with lemon, fresh herbs, and a toasty nutty crunch for the kind of side dish that steals the whole plate.

By Matt Campbell

•

4.8

Golden, crisp home fries in a cast iron skillet with flecks of fresh herbs, toasted nuts, and lemon wedges on the side

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Home fries are usually all about cozy, browned potatoes and a little salt. Love that. But sometimes you want the cozy and the sparkle. These are my Bright Home Fries: crispy cubes of potato with a lemony, garlicky, herby finish and a toasty, nutty crunch that makes you keep “taste testing” straight from the pan.

The vibe is simple. We steam the potatoes just enough to get the inside fluffy, then pan-fry until the edges go crunchy and golden. At the end, we hit them with lemon zest and juice for brightness, plus herbs for that fresh pop. The nutty piece is flexible, too: toasted pepitas for crunch, pine nuts if you are feeling fancy, or almonds if that is what you have.

A cutting board with chopped parsley and dill, a lemon being zested, and a bowl of toasted pepitas beside cubed potatoes

Why It Works

Crisp edges, fluffy centers: Parboiling gives you the best texture without deep frying.
Bright flavor without being sour: Lemon zest plus a quick toss at the end wakes everything up.
Herbal and nutty on purpose: Toasted nuts or seeds add crunch and a warm, roasty note that plays perfectly with potatoes.
Weeknight-friendly: One skillet, no complicated steps, and you can prep the potatoes ahead.

Pairs Well With

Soft Scrambled Eggs with Chives
Quick Dill Yogurt Sauce
Lemony Green Salad
Roasted Salmon with Herbs

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days. For best food safety and texture, get them into the fridge within 2 hours. Keep any extra nut or seed topping separate if you can, so it stays crunchy.

Reheat for crispiness:

Skillet: Medium heat, a small splash of oil, 5 to 8 minutes, toss occasionally until hot and crisp.
Oven or toaster oven: 425°F for 10 to 15 minutes on a sheet pan.
Air fryer: 400°F for 5 to 7 minutes, shake halfway.

Freezing: You can freeze them, but the texture softens. If you do, reheat in a hot oven or air fryer to bring back some crunch.

Make ahead: Parboil, drain, and steam dry the potatoes. Cool completely, then refrigerate (ideally uncovered or loosely covered) up to overnight. The next day, pan-fry as written. Cold, dry potatoes brown like a dream.

Common Questions

What potatoes are best for home fries?

Yukon Gold is my favorite here because it gets creamy inside and still browns nicely. Russets get extra crisp but can break up easier. Either works.

Why parboil first?

Parboiling gives you a head start on cooking the interior. That way, the skillet time is mostly about browning, not waiting for raw potatoes to soften.

How do I know the parboil is done?

You want potatoes that are not fully cooked. The edges should look a little softened, and a knife should meet light resistance in the center. They should still hold their shape when you drain them.

When do I add the lemon?

Add zest at the end and lemon juice off the heat. Acid can soften crisp edges, and it tastes brightest when it goes in last. (If lemon juice hits a hot pan, it can also taste sharper and will deglaze the crust you just worked for.)

What herbs should I use?

Parsley is the reliable base. Dill makes it bright and a little wild. Chives are clean and oniony. Cilantro is great if you are leaning into a more lime-forward version.

What can I use for the nutty crunch?

Toasted pepitas are my go-to. Pine nuts are classic (and toast fast, so watch them closely). Chopped almonds, walnuts, or even sesame seeds work. For nut-free, go with seeds only.

My potatoes are not browning. What happened?

Usually it is one of two things: the potatoes were still wet (steam drying helps) or the pan was crowded. If your skillet looks packed, brown in two batches so the potatoes fry instead of steam.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for parboiling
Colander for draining and steam drying
12 inch skillet, cast iron or stainless steel for best browning
Spatula or thin turner for flipping
Microplane or fine grater for lemon zest
Chef’s knife and cutting board

I started making these when I realized my “quick breakfast potatoes” were always missing something. They were crispy, sure. But they felt heavy halfway through. One day I zested a lemon over the pan out of pure impatience, tossed in whatever herbs were threatening to wilt, and finished with toasted pepitas because I wanted crunch that was not more fried.

That was it. The potatoes stayed cozy, but the flavor woke up. Now this is the version I make when I am cooking for friends and I want everyone hovering near the stove saying, “Wait, what did you put on these?”

Bright Home Fries

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/2 pounds Yukon Gold potatoes, cut into 3/4 inch cubes
1 1/2 teaspoons kosher salt, divided
3 tablespoons olive oil, divided
1 small yellow onion, finely chopped (optional but recommended)
2 to 3 small cloves garlic, finely grated or minced (or 1 to 2 large, to taste)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Zest of 1 lemon
2 tablespoons fresh lemon juice, plus more to taste
1/2 cup chopped fresh herbs (suggested: 1/3 cup parsley + 2 tablespoons dill + 1 tablespoon chives)
1/3 cup pepitas or chopped nuts (pine nuts, almonds, or walnuts), toasted
2 tablespoons grated Parmesan (optional for extra savory)
1 teaspoon Dijon mustard (optional for a brighter finish)
Pinch of red pepper flakes (optional)

Instructions

Parboil the potatoes. Add potato cubes to a pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt. Bring to a boil, then reduce to a steady simmer and cook for 5 to 7 minutes, just until the edges look slightly softened. They should still hold their shape and not be fully cooked.
Drain and steam dry. Drain in a colander and let the potatoes sit for 5 minutes. This little pause is not optional if you want crisp edges. Dry potatoes brown, wet potatoes steam.
Toast the pepitas or nuts. While the potatoes steam dry, toast pepitas or nuts in a dry skillet over medium heat for 2 to 4 minutes until fragrant. Transfer to a bowl. (Pine nuts toast quickly, so stay close.)
Start the browning. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When it shimmers, add potatoes in an even layer. Let them sit 3 to 4 minutes without stirring so a crust can form. If the skillet is crowded, cook in two batches for the crispiest results.
Add onion and season. Toss the potatoes, then add the onion (if using). Cook 6 to 8 minutes, stirring only occasionally. (The onion releases a little moisture, so browning may slow for a minute, then it catches back up.) Sprinkle in smoked paprika, black pepper, and the remaining 1/2 teaspoon salt. If your pan runs hot, drop the heat slightly so the paprika does not scorch.
Garlic, but make it safe. Push potatoes to the edges. Add the remaining 1 tablespoon olive oil to the center and stir in the garlic for 20 to 30 seconds until fragrant, then toss everything together. Keep the heat moderate here so the garlic stays golden, not bitter.
Finish bright. Turn off the heat. Add lemon zest, lemon juice, and Dijon (if using). Toss well. Taste and adjust with more salt or lemon juice if needed.
Herbs and crunch. Fold in chopped herbs and toasted pepitas or nuts. Add Parmesan and red pepper flakes if you want. Serve immediately while the edges are still loud and crispy.

A wooden spoon tossing crisp home fries with fresh herbs and toasted pepitas in a hot skillet

Nutrition information is estimated.

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