Simply The Best Skillet Home Fries- David Venable-QVC

By amaliana

"I love potatoes. And one of my absolute favorite ways of making them is in the skillet as home fries. Crispy, herby ,crunchy, heavenly pieces of potatoes. They're perfect with scrambled, sunny-side-up, or over easy eggs. Be prepared for people to want seconds, maybe even thirds, so consider doubling the recipe."
Christmas 2012 Breakfast

Ingredients

• 1 1/2 pounds small red potatoes, cut into 1/2-inch cubes
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 4 scallions, thinly sliced on the bias
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preparation

Step 1

Put the potato cubes in a saucepan and cover with water. Bring to a boil and cook for 3 to 4 minutes. Pour the potatoes into a colander and run under cold water to stop the cooking process. Drain well and set aside.

Melt the butter with the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until they are browned and crisp on all sides, about 10 minutes. Add the scallions, garlic, rosemary, thyme, salt, and pepper and cook, stirring constantly, until the scallions and garlic soften, 2 or 3 minutes. Transfer the home fries to a platter straight from the skillet.