No you’re fine, it’s a US potato side dish with optional inclusions, like peppers and onions, typically seared on a griddle, cast iron, or carbon steel pan. I season mine with crushed chipotle, garlic, and parsley along with salt and cracked black pepper.

I prefer an almost mashed potato like texture for my home fries to complement the steak’s crust, but you could fry these until they’re crunchy and you’ll find that it’s someone’s preference. Sort of like eggs, it’s a fairly blank recipe canvas that is what you make of it.