Description
Crispy and flavorful Home Fries made with tender red potatoes, fresh herbs, and aromatic garlic, cooked to golden perfection in butter and olive oil. A perfect side dish for breakfast or any meal that pairs wonderfully with eggs, bacon, or grilled meats.
Ingredients
Scale
Potatoes
- 1½ lbs small red potatoes, cut into ½-inch cubes
Cooking Fat
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
Herbs and Aromatics
- 4 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp fresh thyme leaves
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Parboil Potatoes: Place the cubed red potatoes in a large saucepot and cover them completely with water. Bring the water to a boil over medium-high heat and cook the potatoes for 3 to 4 minutes until they begin to soften but are not fully cooked. Drain the potatoes in a colander and rinse under cold water to stop the cooking process. Drain thoroughly and set aside.
- Brown Potatoes: In a large skillet, melt the unsalted butter together with the olive oil over medium-high heat. Add the parboiled potatoes to the skillet and cook, stirring occasionally, until the potatoes develop a crispy, golden-brown crust on all sides, about 10 minutes.
- Add Herbs and Seasoning: Add the thinly sliced green onions, minced garlic, chopped rosemary, fresh thyme leaves, salt, and black pepper to the skillet. Cook while stirring constantly for 1 to 2 minutes, allowing the herbs and aromatics to infuse the potatoes with their flavors.
Notes
- Parboiling the potatoes ensures they cook evenly and become tender inside while achieving a crispy exterior when fried.
- Red potatoes hold their shape well and provide a pleasant texture for home fries, but Yukon Gold potatoes can be a good alternative.
- Fresh herbs like rosemary and thyme offer a fragrant and savory element; dried herbs can be used but in smaller quantities.
- Adjust seasoning to taste, adding more salt or pepper as needed.
- For extra crispiness, avoid overcrowding the skillet during the browning step to allow proper browning on all potato surfaces.
