Description
Crispy, golden Home Fries made with Yukon Gold potatoes, sweet onions, and fresh herbs. These skillet-cooked potatoes are perfect for breakfast or a comforting side dish, featuring a tender interior and a beautifully crisp exterior.
Ingredients
Scale
Potatoes
- 1½ pounds Yukon Gold potatoes (russet potatoes also work)
- 1 tablespoon kosher salt
- 1 tablespoon distilled white vinegar
Cooking Fats
- 3 tablespoons vegetable oil (divided)
- 2 tablespoons unsalted butter (divided)
Vegetables & Herbs
- 1 sweet yellow onion (diced)
- 1-2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh cilantro (or parsley or chives)
Seasoning
- Kosher salt & freshly ground black pepper (to taste)
Instructions
- Parboil Potatoes: Place the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of distilled white vinegar, stirring well. Bring the water to a boil over high heat and cook the potatoes until just tender, about 5 minutes after boiling begins. Drain and let potatoes cool.
- Cook Onions: While the potatoes cool, heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium heat until the oil shimmers. Add the diced onion, season with salt and freshly ground black pepper, and cook until translucent and tender, about 3-4 minutes. Remove the onions with a slotted spoon and set them aside on a paper towel-lined plate. Remove the skillet from heat.
- Prepare Potatoes for Frying: Cut the cooled potatoes into quarters. Place them in a bowl and toss with 1 tablespoon of vegetable oil to coat evenly.
- Fry Potatoes: Reheat the skillet over medium heat, then add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter. Once the oil shimmers, add the quartered potatoes in a single layer. Season them with salt and pepper. Cook without stirring until the bottoms become crispy and lightly browned, about 6 minutes.
- Combine and Finish: Add the cooked onions and minced fresh thyme to the skillet with the potatoes. Toss gently to combine and season to taste with additional salt and pepper if needed. Stir in the minced fresh cilantro, parsley, or chives if using. Serve the home fries immediately while hot and crispy.
Notes
- Yukon Gold potatoes are preferred for their creamy texture, but russet potatoes work well too.
- Adding vinegar to the boiling water helps prevent the potatoes from becoming mushy.
- Make sure the skillet and oil are hot before adding potatoes to achieve maximum crispiness.
- Fresh herbs like thyme and cilantro add fresh flavor but can be omitted or substituted based on preference.
- For extra crispiness, avoid overcrowding the pan when frying the potatoes.
