Home Fries

By stancec44

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 1/4-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

Preparation

Step 1

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.