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  • 2 tbsp avocado oil divided

  • 1 medium onion chopped

  • 1 red bell pepper chopped

  • 2 lb. red potatoes scrubbed and cubed

  • 1 1/2 cups water

  • 1 tbsp apple cider vinegar

  • 1 tsp sea salt divided

  • 2 tbsp ghee or more if needed

  • 1/2 tsp ground black pepper

  • 1/2 tsp paprika

  • 1/2 tsp garlic powder


  • Preheat 1 tbsp of avocado oil in a deep 12-inch skillet over medium high heat.

  • Add onion and bell pepper to the skillet and sauté until softened and browned, about 7 minutes.

  • Remove from the skillet and add potatoes with water, apple cider vinegar, and 1/2 tsp of sea salt.

  • Increase the heat to high and let everything come to a boil. 

  • Let the water boil, while tossing every few minutes, until completely reduced and the potatoes start sticking to the bottom of the pan, about 10-13 minutes.

  • Lower the heat to medium high and add 1 tbsp of avocado oil and ghee to the potatoes and stir to coat. 

  • Make sure the potatoes are in an even layer and turn them every few minutes until they are browned and crispy, about 15 minutes.

  • Once the potatoes are browned, stir in onion and bell pepper.

  • Add 1/2 tsp sea salt, black pepper, paprika, and garlic powder, and stir together. 


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