Description
Crispy and flavorful home fries made from tender Yukon Gold potatoes sautéed with sweet onions and fresh herbs. This classic breakfast side is easy to prepare and perfect for any meal.
Ingredients
Scale
Potatoes
- 1½ pounds Yukon Gold potatoes (russet potatoes also work)
- 1 tablespoon kosher salt
- 1 tablespoon distilled white vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon vegetable oil
- 3 tablespoons vegetable oil (divided total)
Vegetables & Herbs
- 1 sweet yellow onion, diced
- 1-2 teaspoons minced fresh thyme
- 1 tablespoon minced fresh cilantro (or parsley or chives)
Fats & Seasonings
- 2 tablespoons unsalted butter (divided)
- 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 kosher salt and 1 tablespoon distilled white vinegar. Stir well. Bring to a boil over high heat and cook until the potatoes are just tender, about 5 minutes after boiling begins. Drain and allow to cool.
- Sauté Onions: While potatoes cool, heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large skillet over medium heat until the oil shimmers. Add diced onions, season with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer onions to a paper towel-lined plate and remove the skillet from heat.
- Prepare Potatoes: Cut the cooled potatoes into quarters. Place the potato pieces in a bowl and toss with 1 tablespoon vegetable oil to coat evenly.
- Cook Potatoes: Return the skillet to medium heat and add remaining 1 tablespoon vegetable oil and 1 tablespoon unsalted butter. Heat until oil shimmers, then add quartered potatoes in a single layer. Season with salt and pepper and cook without stirring until crispy and lightly browned on the bottom, about 6 minutes.
- Combine and Finish: Add the cooked onions and minced thyme to the skillet with potatoes. Toss gently to combine and season to taste with additional salt and pepper if needed. Stir in minced cilantro, parsley, or chives if desired. Serve immediately.
Notes
- Use Yukon Gold potatoes for their creamy texture, but russet potatoes are a good alternative.
- Parboiling the potatoes helps them cook evenly and achieve a tender interior.
- Adjust the amount of herbs according to your preference for freshness and flavor.
- For extra crispiness, avoid overcrowding the skillet when frying the potatoes.
- This recipe pairs well with eggs, bacon, or as a side for brunch meals.