Start by gathering all your ingredients. Peel and dice the Russet potatoes into bite-sized pieces, about half an inch thick. This size helps them cook evenly. Mince the shallot and yellow onion. Keep your garlic powder close by for seasoning.

Place your diced potatoes in a bowl of cold water. Soaking for about 30 minutes removes excess starch, resulting in crispier fries. After soaking, drain and dry them well using a kitchen towel. Remove moisture effectively; otherwise, your potatoes may end up steaming instead of frying.

In a large skillet, heat the bacon drippings or olive oil over medium heat. Once it shimmers, you're ready to add in your ingredients. If you like a bit of smokiness, consider mixing in a little smoked paprika at this stage.

Once the oil is hot, add the finely diced onion and minced shallot. Sauté them for about 3-4 minutes until softened and fragrant. This step infuses your oil with flavor and sets the stage for the potatoes.

Now, add in the drained and dried diced potatoes. Season with salt, cracked black pepper, and onion powder. Toss everything gently to incorporate the flavors. Spread the potatoes evenly in the pan.

Cook the potatoes over medium heat for about 10-15 minutes, without touching them too much—let them develop that coveted golden crust. Stir occasionally, ensuring they cook evenly.

Once the potatoes are tender when pierced with a fork, taste a piece. Adjust the seasoning if needed. If you're using dried thyme, sprinkle it in now along with more smoked paprika if desired.

Once golden and crispy, transfer the home fries to a serving dish. Garnish with fresh herbs or a sprinkle of more smoked paprika for a pop of color.