📝 About This Recipe
The ultimate American diner classic, these home fries are a masterclass in texture—shattering crisp on the outside and fluffy as a cloud within. By par-boiling the potatoes and finishing them in a hot skillet with sweet, golden onions, we unlock a depth of flavor that transcends the humble spud. This is soul-warming comfort food at its finest, designed to anchor a weekend brunch or serve as a savory side to a midnight steak.
🥗 Ingredients
The Potatoes
- 2.5 pounds Russet or Yukon Gold Potatoes (scrubbed and cut into 1-inch cubes)
- 1 tablespoon Kosher Salt (for boiling water)
- 1/2 teaspoon Baking Soda (helps break down the potato surface for extra crispiness)
The Aromatics & Fats
- 1 large Yellow Onion (halved and thinly sliced into half-moons)
- 2 tablespoons Unsalted Butter (for richness and browning)
- 3 tablespoons Extra Virgin Olive Oil (high smoke point blend preferred)
- 3 cloves Garlic (minced)
Seasoning Blend
- 1 teaspoon Smoked Paprika (for a deep, earthy color and flavor)
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Onion Powder
- 1 teaspoon Fine Sea Salt (plus more to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1 pinch Cayenne Pepper (optional, for a subtle kick)
The Finish
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Place the cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add the kosher salt and the baking soda.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 8-10 minutes until the potatoes are just tender when pierced with a fork but not falling apart.
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3
Drain the potatoes thoroughly in a colander. Let them sit and steam-dry for 5 minutes; this removal of moisture is crucial for achieving a crispy exterior.
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4
While potatoes dry, whisk together the smoked paprika, dried thyme, onion powder, sea salt, black pepper, and cayenne in a small bowl.
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5
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large 12-inch cast iron skillet over medium heat.
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6
Add the sliced onions to the skillet. Sauté for 8-10 minutes, stirring occasionally, until they are soft and a deep golden brown. Remove onions from the skillet and set aside.
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7
Wipe the skillet clean and increase heat to medium-high. Add the remaining 2 tablespoons of olive oil and 1 tablespoon of butter.
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8
Once the butter is foaming, add the potatoes in a single layer. Do not overcrowd; if your pan is small, work in batches.
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9
Let the potatoes sear undisturbed for 5-6 minutes until a dark golden crust forms on the bottom.
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10
Toss the potatoes using a sturdy spatula and continue to cook for another 10-12 minutes, turning every few minutes to ensure all sides are browned and crispy.
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11
Reduce heat to medium. Add the minced garlic and the spice blend. Toss well to coat every potato cube in the fragrant spices.
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12
Add the cooked onions back into the skillet. Toss everything together for 2 minutes to meld the flavors and ensure the onions are reheated.
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13
Taste and add a final pinch of salt if needed. Remove from heat and garnish immediately with fresh parsley and sliced green onions.
💡 Chef's Tips
The baking soda in the boiling water breaks down the potato's pectin, creating a starchy 'slurry' on the surface that crisps up beautifully in the oil. Always start potatoes in cold water to ensure they cook evenly from the center to the edge. Resist the urge to stir the potatoes too often; they need direct, prolonged contact with the hot metal to develop a crust. If using Russets, you'll get a fluffier interior; Yukon Golds will provide a creamier, more buttery bite. If the potatoes seem to be sticking, add another splash of oil; the starch will soak it up, but it's necessary for the crunch.
🍽️ Serving Suggestions
Serve alongside two over-easy eggs so the runny yolks can act as a natural sauce for the potatoes. Pair with thick-cut smoked bacon or maple breakfast sausage for a classic hearty breakfast. Top with a dollop of sour cream or a dash of hot sauce for an extra flavor dimension. Accompany with a crisp, cold Mimosa or a spicy Bloody Mary to balance the richness of the dish. Use as a base for a 'Breakfast Bowl' by adding sautéed kale and crumbled feta cheese.