This is the way I always make our home fries. I came up with it out of desperation for burner space while preparing a large brunch. This healthy version is now a favorite in our home.

Ingredients:
*2 Tablespoon EVOO
* ½ cup red bell pepper chopped small
*Kosher salt to taste
*3 Tablespoons canola oil
*1 ½ teaspoon paprika
*1 ¼ teaspoon chili powder
* ¼ teaspoon cayenne pepper
* ¾ teaspoon kosher salt
* ¼ teaspoon cracked black pepper
*3 large baking potatoes
*Cooking spray

Directions:
Heat the EVOO in a small pan. Add the red bell pepper and sauté until they are just beginning to soften. Season with salt to taste.

Drain the peppers on paper towels and set aside until ready to use.

Combine the canola oil, paprika, chili powder, cayenne pepper, salt, and black pepper in a mixing bowl. Whisk to thoroughly incorporate.

Peel and cut the potatoes into small bite sized pieces. Make sure they are all the same size so that they finish cooking at the same time.

Toss the potatoes in the seasoned oil mixture making sure they are totally covered.

Line a baking sheet with tin foil and spray it generously with cooking spray.

Arrange the potatoes in a single layer. Try to make sure they don't touch each other, if possible.

Bake in a preheated 400 degree oven for 15 minutes.

Remove the tray from the oven and carefully turn the potatoes so they can brown on the other side.

Continue cooking for 15-20 minutes until evenly browned all over.

Remove them from the oven and sprinkle the red bell peppers evenly over the baking sheet.

Use a spatula to toss the potatoes and peppers.

The home fries can be served immediately or set aside for later use. If you want to serve them later, let them cool completely to room temperature. Seal them in an airtight container. Reheat when you are ready to serve.

Appetizers, Dips and Salsa Recipes:
Olive Tapenade- 11/11/10
Beef Crostini with Balsalmic Drizzle- 8/26/10

Beef and Veal Recipes:
Pot Roast Enchiladas with Horseradish Sour Cream- 11/4/2010
Flame Grilled Steak- 7/22/10

Bread Recipes:
Almost Homemade Stuffing and Stuffin' Muffins- 12/23/10
Grilled Crostini- 7/29/10

Chicken, Turkey and Duck Recipes:
Easy Dijon Chicken- 4/14/11
Matambre Style Stuffed Chicken Breast- 12/9/10
Smoked Chicken Enchiladas- 10/29/10

Dessert Recipes:
Heath Bar Toffee- 3/17/11
Pumpkin Squares- 10/20/10

Dressing Recipes:
Russian Dressing- 9/30/10

Dry Rubs, Marinades, Sauces and Toppings:
Low Carb Texas Brisket Dry Rub- 6/30/2011
Low Carb Basic BBQ Dry Rub- 6/23/2011
Low Carb Basic BBQ Sauce- 6/16/2011
Low Carb Marinade- 5/12/11
Basic BBQ Dry Rub- 12/17/10

Egg Recipes:
Perfect Hard Boiled Eggs- 4/21/11
Choose-a-Flavor Quiche- 12/2/10
Basic Deviled Eggs- 9/2/10

Hot Dog Recipes:
The Carolina Dog- 3/31/10
Stuffed Grilled Hot Dogs- 10/14/10

Lamb Recipes:
Grilled Lamb Chops- 10/7/10

Pasta Recipes:
Ravioli Dough- 2/24/2011
Spaghetti Pie- 9/16/10

Pork Recipes:
Kansas City Barbecue Spare Ribs- 2/17/11
Mexican Carnitas- 9/23/10

Salad Recipes:
Cauliflower Salad- 4/28/11

Sandwiches, Subs and Wraps Recipes:
Maid Rite Sandwich- 3/3/11

Seafood Recipes:
Deviled Oysters- 12/15/2011
Crab and Potato Cakes- 9/9/10

Stocks, Soup, Stews and Chili Recipes:
Ultimate Beef and Vegetable Stew- 1/12/2012
Thanksgiving in a Bowl- 12/22/2011

Vegetable Recipes:
Grilled Corn on the Cob- 1/26/2012
Smoky Collards and Mustard Greens- 1/5/2012
Simple Roasted Carrots- 12/29/2011
Green Bean Casserole- 11/18/10
Perfect Corn on the Cob- 8/19/10
Fried Green Tomatoes- 8/12/10
Refried Beans- 8/5/10