John Thorne, the author of Outlaw Cook and the Simple Cooking newsletter inspired me to take simple home fries seriously. If I recall correctly, Thorne's recipe for home fries in Outlaw Cook took an hour to prepare. You put parboiled potato slices in a cast iron skillet with the barest flame you could manage. The potatoes got crisp on the outside and molten in the middle.
I am a backslider though. These days I do home fries on the griddle after frying bacon. I like to start with red potatoes. (Thorne lived in Maine, so he had all kinds of heirloom spuds to work with.) I slice them thick and dip them in the bacon grease before letting them slow cook for ten minutes a side at low heat. Then I add some chopped onions and salt and pepper. Paprika is good too.
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But the secret ingredient is the bacon grease. Try frying some home fries in the grease left over after you cook some of that maple-cured Grateful Bread bacon that Al Marcus sells at the farmers markets. That grease will perk up your spuds.