Home Fries

One of the hallmarks that truly defines a good batch of this breakfast potato side dish is the texture. I’m talking about home fries that are slightly starchy, with just the right balance of a soft, creamy inside and crispy, crunchy exterior. And they don’t have to be crispy on all sides; some pieces only have a single side that’s developed this deep crispiness, while some pieces may have missed out altogether. Together these pieces result in the perfect amount of crunch. Call it a study in textures, if you will.

3 medium russet potatoes (about 1¾ lbs)
3 Tbsp. butter, divided
1 onion diced
1 Tbsp. olive oil
½ tsp. seasoned salt
black pepper, freshly ground

Garnish:
chopped parsley

Scrub potatoes (peel if desired) and cut into ¾" cubes.

Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.

Meanwhile, melt 1 Tbsp. butter and onion in a large skillet over medium heat. Cook onion until tender. Remove onion from pan and set aside.

Add 1 Tbsp. butter and olive oil to the pan. Add potatoes, seasoned salt and pepper. Cook until golden stirring occasionally, about 15-20 minutes adding more butter if needed.

Add onions back to the pan and cook an additional 2-3 minutes.

Serve warm.

Makes 4 servings.