Homestyle Potatoes Recipe

Prep and par-cook potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/2-inch dice for even cooking. Place diced potatoes in a pot, cover with cold water by 1 inch, add 1/2 teaspoon of the salt, and bring to a boil. Simmer 5 minutes after boiling (potatoes should be just tender but not falling apart). Drain thoroughly and let steam dry in the colander for 2–3 minutes.

Sweat onions

While potatoes simmer, peel and dice the yellow onion to yield about 1/2 cup. In a large nonstick or cast-iron skillet over medium heat, add 1 tablespoon vegetable oil and the butter. Once butter melts and foam subsides, add the diced onion and cook 3–4 minutes until softened and translucent, stirring occasionally. Add the minced garlic in the last 30 seconds and stir until fragrant.

Crisp the potatoes

Increase heat to medium-high and add the remaining 1 tablespoon vegetable oil to the skillet. Add the drained potatoes in a single layer (work in batches if necessary). Leave undisturbed for 2–3 minutes to form a golden crust. Then use a spatula to flip and press pieces to maximize browning. Continue cooking, turning occasionally, 8–10 minutes until most sides are golden-brown and interior is cooked through.

Season and finish cooking

When potatoes are nearly done, sprinkle paprika, dried thyme, remaining 1/2 teaspoon salt, black pepper, and red pepper flakes (if using) over the potatoes and onions. Toss gently to coat and cook another 1–2 minutes so spices bloom. Taste and adjust seasoning as needed.

Remove skillet from heat. Stir in chopped parsley, sliced green onion, and a squeeze (about 1/2 teaspoon) of lemon juice if using to brighten flavors. Transfer to a serving dish and serve immediately while crispy. Leftovers can be refrigerated up to 3 days and reheated in a skillet to restore crispness.