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Eggs. Bacon. Waffles. French toast. Here at PureWow, we’re serious about breakfast (and brunch)--which is why we couldn’t ignore the fact that an essential dish has been missing from our recipe box: home fries. These potatoes aren’t fancy, but our technique (parboil, then sauté) ensures they’ll be crispy on the outside and tender on the inside.
3 large russet potatoes, cut into ¼-inch cubes
1 bay leaf
3 tablespoons butter
2 tablespoons olive oil
1 sweet onion, diced
1 garlic clove, minced
1 sprig rosemary
2 sprigs thyme
Kosher salt and freshly ground black pepper
1. Place the cubed potatoes in a medium pot and cover with water by 1 inch. Add the bay leaf and bring to a boil over medium-high heat.
2. Cook until the potatoes are about halfway cooked (a fork can pierce the surface, but not easily slide through), 4 to 5 minutes.
3. Drain the potatoes well in a colander, then spread the cubes on a cookie sheet to air-dry for 1 to 2 minutes. (The potatoes can be prepped to this point up to one day ahead.)
4. While the potatoes are drying, heat 1 tablespoon butter and the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and herbs, and cook until fragrant, about 1 minute more.
5. Melt the remaining 2 tablespoons butter in the pan. Add the potatoes in an even layer and cook, undisturbed, for 3 to 4 minutes.
6. Gently toss the potatoes (they should be golden brown on the first side). Continue cooking for another 6 to 8 minutes, tossing or stirring occasionally until the potatoes are golden brown on all sides and cooked through.
7. Season with salt and pepper, and serve warm.
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