Home Fries
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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.
Ingredients
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
Directions
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.
389 calories
16g fat
58g carbs
7g protein
6g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.