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Home Fries
Home Fries Breakfast of champions. Erin McDowell

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.

Makes 4 to 6 side-dish servings

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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