Home Fries

Home Fries

In this recipe, the smokiness of thickly cut bacon flavors Yukon Gold home fries. We used small potatoes; if your potatoes are larger, adjust the cooking time.


  • 2 ½ pounds small Yukon gold potatoes

  • Coarse salt

  • ¾ pound thick-sliced bacon, cut into ½-inch pieces

  • 1 small red bell pepper, cut into ½-inch dice

  • 1 small yellow bell pepper, cut into ½-inch dice

  • 1 red onion (about 10 ounces), cut into ½-inch dice

  • 1 tablespoon fresh thyme leaves

  • 2 tablespoons roughly chopped fresh flat-leaf parsley

  • Freshly ground black pepper


  1. Place potatoes in a medium saucepan. Cover with water; bring to a boil over high heat. Salt the water. Reduce heat to medium-high; cook until potatoes have softened but are still slightly firm, 12 to 15 minutes. Drain in a colander. When cool enough to handle, peel potatoes; cut into 1-inch pieces. Set aside.

  2. Cook bacon in a large skillet set over medium heat until all fat has been rendered and bacon is crisp and brown, about 15 minutes. Remove bacon with a slotted spoon; set aside on a paper towel to drain. Pour off all but 2 tablespoons of the bacon fat. Add reserved potatoes; cook over medium heat, stirring occasionally, until golden on all sides, about 10 minutes. Add reserved bacon, peppers, onion, and thyme; cook until vegetables have softened, 5 to 7 minutes. Stir in parsley, and season with salt and pepper. Remove from heat, and serve.

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